This haroset incorporates some of the Persian cuisine’s favorite staples: pistachio, walnut and pomegranate.
Yields
4
cupsPrep time
10
minutesINGREDIENTS
1 cup raw walnut
1 cup raw pistachio
1 cup raw almonds or hazelnut
1 cup pitted dates
½ cup golden raisins
1 teaspoon cinnamon
¼ teaspoon cardamom
1 teaspoon grated ginger
1 Granny Smith apple, peeled
½ – ¾ cup pomegranate juice
DIRECTIONS
- Put nuts, dates, raisins and spices in the bowl of a food processor and pulse to coarse crumbs. Coarsely dice apple and add to food processor together with ½ cup pomegranate juice. Pulse to a grainy paste. Add more pomegranate juice if haroset seems too dry, to reach your preferred consistency.
- Keep in a sealed container in the fridge.
