Persian haroset

Yield: 1 Servings

Measure Ingredient
25 Dates, pitted and diced
½ cup Unsalted pistachios
½ cup Almonds
½ cup Golden raisins
Peeled apples, cored and diced
1 Pomegranates
1 Orange, peeled and diced
1 Banana, sliced
½ cup Sweet red wine, to 1 cup
¼ cup Cider vinegar
½ tablespoon Cayenne
1 tablespoon Ground cloves
1 tablespoon Ground cardamom
1 teaspoon Cinn
1 tablespoon Black pepper

Combine all the fruits and nuts. Add the wine and vinegar until a pasty consistency is achieved. Add the spices and blend well. Adjust seasonings.

Makes 5 cups.

NOTES : _The Jewish Holday Kitchen_, Joan Nathan. Schocken Books, New York: 1988.

Recipe by: Mohtaran Shirazi Posted to MC-Recipe Digest V1 #536 by "Master Harper Gaellon" <gaellon@...> on Mar 22, 1997

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