Iranian Haroset

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

Yield: 2 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 84
  • Calories from fat: 29%
  • Fat: 2.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.3g
  • Carbohydrate: 15.5g
  • Fiber: 2.1g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 1mg
  • Calcium: 16mg

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

  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.
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