Persian haroset
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 25 | Dates, pitted and diced | |
| ½ | cup | Unsalted pistachios |
| ½ | cup | Almonds |
| ½ | cup | Golden raisins |
| 1½ | 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 |
Directions
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