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Iranian Haroset

Yield 2 cups (serving size: 2 tablespoons)
This spiced date-and-almond version hails from Tehran.

Ingredients

  • 1/3 cup hazelnuts
  • 1 cup whole pitted dates
  • 1/3 cup whole blanched almonds
  • 1/4 cup raisins
  • 1/4 cup golden raisins
  • 2 tablespoons sweet red wine
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 cup shredded peeled Granny Smith apple (about 8 ounces)
  • 1/3 cup sliced banana

Nutrition Information

  • calories 84
  • caloriesfromfat 29 %
  • fat 2.7 g
  • satfat 0.2 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 1.3 g
  • carbohydrate 15.5 g
  • fiber 2.1 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 1 mg
  • calcium 16 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place hazelnuts on a baking sheet. Bake at 350° for 10 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins.

  3. Combine hazelnuts, dates, almonds, raisins, and golden raisins in a food processor. Process until ground, scraping sides of bowl occasionally. (Mixture will be thick and crumbly but will hold together when pressed.) Add wine, ginger, cardamom, cinnamon, and cloves; pulse 4 times or until combined. Add apple and banana; pulse 4 times or until combined. Transfer mixture to a bowl. Cover and refrigerate 1 hour.