Wednesday, April 11, 2012
Persian Haroset
My friend Loraine makes this wonderful haroset that is somewhere between the straight-ahead apple and nut Ashkenazi haroset and the Sephardic date haroset, and very complicated tasting. Here is why--there are many ingredients, and some of them make you scratch your head a bit, but somehow all together, they taste fantastic.
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 orange, peeled and diced
1 banana, sliced
~1/2 cup sweet red wine
~1/4 cup cider vinegar
1/4 tsp. cayenne
1/4 tsp. ground cloves
1/2 tsp. ground cardamom
1/2 tsp. cinnamon
1/4 tsp. black pepper
Put nuts in a food processor and pulse. Then add the fruit (the smaller the size you start with the better) and the spices. Pulse until a uniform size. Add the wine and vinegar until a pasty consistency is achieved. Adjust seasonings.
Makes 5 cups.
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