Aci ezme

Method

Deseed the red and green chillies, then finely chop them along with the garlic, tomatoes, and red onion. Combine all chopped ingredients in a bowl and stir through the finely chopped parsley and mint. Pour in the olive oil, pomegranate molasses, and lemon juice, then season with salt and black pepper. Mix thoroughly until well combined, crushing some of the tomato slightly to release juices. Taste and adjust seasoning as needed. Allow to rest for 15 minutes before serving to let the flavours meld together. Serve at room temperature as a dip with bread, or as an accompaniment to grilled meats.