Iranian Haroset
- Reviews 1
Ready In: 25 mins
Yields: 2 cups
Ingredients
- 1⁄3 cup hazelnuts
- 1 cup whole pitted dates
- 1⁄3 cup whole blanched almond
- 1⁄4 cup raisins
- 1⁄4 cup golden raisin
- 2 tablespoons sweet red wine
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1 cup shredded peeled granny smith apple (about 8 ounces)
- 1⁄3 cup sliced banana
Directions
- 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.
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