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Charoset, Persian II (P, KLP, TNT)
Source: My Mom
Yield: Approximately 1-1/4 cup

100g raw almonds
100g walnuts
100g pecans
100g raisins
100g dates, pitted
1 cup wine or grape juice
1/2 tsp. cinnamon

Grind the nuts and put them in a bowl. Some like the charoset texture chunky or pasty or somewhere in the middle, so the nuts should be ground between crumbs or powder, according to preference.

Put the dates, the raisins, the cinnamon, and the wine into a blender and blend to a paste. Pour the paste over the ground nuts and mix all together. Add more wine or juice as needed to achieve a paste. (Later on, the paste becomes heavier because the nuts absorb the liquid.)

The charoset can be eaten in different ways even after the Seder. Here are my favorites: Spread over a lettuce leaf and roll it. Spread over a lettuce leaf and roll it with a piece of matzo inside the roll. Spread on a matzo.

Poster's Notes:
Being familiar with different styles of charoset I decided to share my mom's recipe of the Iranian-style charoset. It's not only delicious, but looks also like the mud Bnei Israel used in Egypt for their bricks.

I want to apologize if the quantities will not be exact, such as the liquids, so please use common sense.

Posted by Shimon Orian

Nutritional Info Per Serving: N/A