Iranian Haroset Recipes

PERSIAN CHAROSET (HALEG)

Steps:

• Grind together all the ingredients that do not come already ground. Combine very well. Tricks of the trade: I buy already ground walnuts and almonds to make my life easier. I also purchase date paste so I don't have to grind that either. These are easily available kosher-for-Passover at many kosher groceries. The rest of the ingredients I process together into a wet paste similar in texture to chummus. Charoset spice is made by Sadaf and you can get it online; or simply mix equal parts of cardamom, ginger, and cinnamon. Keep haleg refrigerated and if it gets too thick, thin it with grape juice or even sweet wine to give it a grown up twist!

PERSIAN HAROSET

Steps:

• Combine pear, apple, walnuts, almonds, hazelnuts, pistachio nuts, dates, and raisins in a large bowl, and blend well, being careful not to chop the mixture into a paste. Add cinnamon, gingerroot, cider vinegar, and enough wine to bind.
• Place on a platter and shape into a pyramid. Cover and refrigerate.

PERSIAN HAROSETH (HALLAQ)

Steps:

• In a large food processor, combine nuts, raisins, dates and spices. Pulse until nuts are coarsely chopped.
• Add apple, pear and bananas, and pulse until coarsely chop. Add 2 tablespoons vinegar, 1/2 cup pomegranate juice, and 1/2 cup wine. Pulse again, adding more vinegar, juice or wine to taste, as needed to make a coarse paste. Do not purée; mixture should retain some crunch.

JOAN NATHAN'S HAROSETH

Steps:

• Grind the raisins and 1 1/2 cups of the almonds together in a meat grinder (see tip). Set aside in a bowl.
• Grate the apple into the raisins and almonds and add the cinnamon. Mix well to combine.
• Using your hands, press the mixture into 1-inch balls. Using the remaining almonds, press 1 into each haroseth. There will be lots of haroseth left over; serve in bowls at the table during Passover.

PERSIAN CHAROSET

Steps:

• Grind dates, pistachios, almonds and raisins in a chopper/blender into a paste.
• Add apple, orange, banana, pomegranate seeds and blend until ingredients are incorporated but still chunky.
• Gently stir in remaining ingredients.

HAROSET

Steps:

• Roast the nuts in a pre-heated 300 degree F. oven for 10 to 15 minutes.
• Peel, core and quarter apples. If dates and raisins are clumped, separate them.
• Place apples, dates and raisins in a food processor and pulse chop until coarsely chopped (about 6 pulses) then process continuously for about 12 seconds, stopping to scrape down sides of bowl as necessary.
• Add cinnamon, juice and nuts and pulse chop about 7 pulses until coarsely chopped.
• Refrigerate until ready to serve.