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Persian Haroset


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Persian Haroset


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Persian Haroset


  • Prep Time : 15 min
  • Ready Time : 15 min


8 s


  • 1/2 cup pecans
  • 2 to 3 tablespoons sugar
  • 1 apple, peeled, halved and cored
  • 2 to 3 tablespoons sweet red wine
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom (optional)
  • 1/2 cup almonds, coarsely chopped
  • 12 pitted dates, coarsely chopped
  • 1 pear
  • 1 banana
  • pine nuts (for garnish)



  1. Grind pecans with 2 tablespoons sugar in a food processor until fine. Grate apple on large holes of a garter into a bowl and add 2 tablespoons wine. Stir in ground nuts, spices, almonds and dates. Peel and finely dice pear and banana add to bowl. Taste and add more sugar or if, if desired.
  2. To serve, spread on a plate dish and decorate with pine nuts.


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2 Responses to Persian Haroset

  1. Persian haroset is my go-to. Mine’s a little different — we can’t eat bananas or pecans, but this sounds delicious.

  2. This is pretty much the combination of spices and such that I use, although I’ve tended to use walnuts or almonds rather than pecans, and I never thought to use banana and pear. Interesting. But the rest is very similar. I think I tend to take a kitchen-sink approach – if I don’t have one kind of nut (like pecans) then I use the almond or walnut, whatever I have. Plus, for some oddball reason, I tend to think of almonds and walnuts as being “biblical” because I’ve never seen pecan used in the writings!! But they are all good and being a Southerner, pecans are pretty much my go-to nut for other sweets etc.

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