Haroset, Mohtaran Shirazi's Persian - pareve

Posted by : Ruth Heiges

25 dates, pitted and diced
1/2 cup unsalted pistachios
1/2 cup almonds
1/2 cup golden raisins
1-1/2 peeled apples, cored and diced
1 pomegranate
1 orange, peeled and diced
1 banana, sliced
1/2 to 1 cup sweet red wine 
1/4 cup cider vinegar
1/2 Tablespoon cayenne pepper
1 Tablespoon ground cloves
1 Tablespoon ground cardamom
1 teaspoon cinnamon
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.

Source: "The Jewish Holiday Kitchen," by Joan Nathan, Schocken Books, New York, 1988

Return to RFCJ Archive Page