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Persian Haroset

Persian haroset is defined by the use of heavy spices along with the sweet fruit and varity of nuts.

25 dates, pitted and diced
1 ½ pink lady or fuji apples, peeled, cored and diced
1 pomegranate, seeds only
1 orange, peeled and diced
1 banana, peeled and sliced
½ cup golden raisins

½ cup unsalted pistachios
½ cup almonds
½ cup sweet red wine
¼ cup unfiltered apple cider vinegar
½ tablespoon ground cayenne pepper
1 tablespoon ground cloves
1 tablespoon ground cardamom
1 teaspoon ground cinnamon
1 tablespoon fresh ground black pepper

chef's knife
cutting board
vegetable peeler
dry measuring cups
liquid measuring cup
measuring spoons
food processor fitted with bottom chopping blade

1. In the food processor, combine all fruits and nuts. Pulse until chopped well.

2. Add the wine and vinegar and process until a pasty consistency is achieved
3. Add the spices and blend well.

Yields 5 cups

© 2009 by Allison Lattman

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