Vered's Israeli Cooking

Persian haroset

Vered Guttman

Persian haroset

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This haroset incorporates some of the Persian cuisine’s favorite staples: pistachio, walnut and pomegranate.

Persian haroset
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Persian haroset

Recipe by Vered GuttmanCourse: dipCuisine: Persian, Jewish, IsraeliDifficulty: Easy
Yields

4

cups
Prep time

10

minutes

INGREDIENTS

  • 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.
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