Preheat the oven to 425°F.

Add the peppers, onion, tomatoes to a baking tray. Toss with 3 tablespoons of oil, ½ teaspoon of salt, and 1 tsp of the black pepper. Roast in the oven for 20 minutes. After 20 minutes, add in the garlic and cook for another 20 minutes. When done, remove from oven. When cool enough to handle, remove as much of the skins as possible from the peppers and tomatoes.

While the vegetables are in the oven, add boiling water to a bowl and steep the dried chilies. Also, add 1 tablespoon of the oil to a small frying pan set over medium heat. Once warm, add the tomato paste and cook for 5 to 7 minutes. Be sure to stir it so it does not burn. You will know you are done when the tomato paste has a deep red color. Set asideto cool.

In another pan, add the cumin and coriander seeds to a small pan and toast over medium heat, stirring frequently. This should take 1 to 2 minutes until there aroma is released. Remove the spices and blend in a spicer.

Next, add the peeled roasted vegetables, the caramelized tomato paste, the ground spices,1 tbsp of pomegranate molasses,½ teaspoon of salt, and a good grind of pepper to a food processor. Pulse until you get a chunky, salsa like consistency. Pour into a bowl and stir inthe pomegranate seeds.

To serve, transfer the muhammara to a serving plate. Garnish with the more pomegranate seeds and the parsley. Finish by drizzling the remaining pomegranate molasses and some good olive oil. Enjoy!