Iranian Haroset

This spiced date-and-almond version hails from Tehran.

Yield: 2 cups (serving size: 2 tablespoons)

Ingredients

• 1/3  cup  hazelnuts
• 1  cup  whole pitted dates
• 1/3  cup  whole blanched almonds
• 1/4  cup  raisins
• 1/4  cup  golden raisins
• 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

Preparation

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.

Nutritional Information

Calories:

84 (29% from fat)

Fat:

2.7g (sat 0.2g,mono 1.8g,poly 0.5g)

Protein:

1.3g

Carbohydrate:

15.5g

Fiber:

2.1g

Cholesterol:

0.0mg

Iron:

0.5mg

Sodium:

1mg

Calcium:

16mg