Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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

Lisë Stern
Recipe by Cooking Light April 2005

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Recipe Summary

Yield:
2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

84 calories; calories from fat 29%; fat 2.7g; saturated fat 0.2g; mono fat 1.8g; poly fat 0.5g; protein 1.3g; carbohydrates 15.5g; fiber 2.1g; cholesterol 0mg; iron 0.5mg; sodium 1mg; calcium 16mg.
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