For the next fourteen days I will be devoting my post to one Passover recipe a day. Who has time for stories? Hope you try them and enjoy them.
This recipe for Persian Charoset was given to me by a friend many years ago. One of the wonderful culinary influences in Los Angeles is that of the large Persian community. Compared to the benign Ashkenazi Charoset of my childhood, this is full of flavor and texture.
An interior decorator, my friend would shape the Charoset into a Pyramid. We now add a small olive wood camel to the presentation.
Persian Charoset
1/2 cup pistachios
1/2 cup blanched almonds
1/2 cup walnuts
1 cup pitted dates
1/2 cup hazelnuts
1/2 cup dark raisins
1/2 cup yellow raisins
1 large apple, peeled
1/4 cup apple cider vinegar
1 orange, diced
3/4 cup sweet red wine
1 tsp. cinnamon
Coarsely chop nuts, raisins and fruit in food processor. Combine all ingredients and blend well.
Enjoy,
Irene
