I first got into using a pomegranate and walnut mix when someone showed me how to do some Georgian recipes. I was talking about this to an Iranian guy and he told me that in Iran, especially on the Caspian coast, pomegranates and walnuts are also used to flavour dishes and green olives are sometimes added to the mix. I went home and tried it and I liked it. This sauce goes well with a variety of cooked or raw vegetables. I've tried it with par-boiled broccoli and salad leaves. That was great. Boiled potatoes and carrots made a passable salad if a little too sweet and I have it in mind to try dry-roasted aubergines, but I'll wait until summer and use freshly harvested local ones.
It's best to use a pestle and mortar for this. First, peel the pomegranate and separate out the grains. Crush them gently to release the juice then strain through a seive into a bowl. Squeeze the pulp with your hands to remove the last of the juice.Clean the pestle and mortar and crush the walnuts and garlic until they begin to form a thick sticky paste, then dilute with the juice of the pomegranate. Add the rest of the ingredients and give everything a good stir.