Iranian Haroset

recipe
This spiced date-and-almond version hails from Tehran.

Yield:

2 cups (serving size: 2 tablespoons)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

Lise Stern,

April 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note