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

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

Recipe by Cooking Light April 2005


Recipe Summary test

2 cups (serving size: 2 tablespoons)


Ingredient Checklist


Instructions Checklist
  • 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.

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; iron 0.5mg; sodium 1mg; calcium 16mg.