Persian Haroset Recipes

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 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 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.

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.

ASHKENAZI CHAROSET

Steps:

• Heat the oven to 180C/160C fan/gas 4. Toast the walnuts until dark and fragrant, about 7-10 mins, taking care not to burn them. Allow to cool, then chop finely.
• Peel, core and finely chop the apples. Mix with the cinnamon, lemon juice, silan (date syrup), orange zest, sweet wine or grape juice and salt. Add the cooled nuts and stir again to combine. Transfer it to a closed container and keep chilled.