Persian Charoset or Halek

Ingrédients

• 1/4 cup slivered almonds
• 1/4 cup shelled and skinned pistachios
• 1/4 cup walnuts (shelled)
• 2 tablespoons chopped hazelnuts
• 1/4 cup pitted dates
• 1/4 cup dried apricots
• 1/4 cup pitted prunes
• 1/4 cup dried cherries
• 1 cup dry red wine
• 3 tablespoons red wine vinegar
• 2 teaspoons rosewater

Préparation

1. 1

   Pulse almonds, pistachios, walnuts, hazelnuts, dates, apricots, prunes, cherries, red wine, vinegar, and rosewater in a food processor until the mixture resembles a paste. Or chop fruits and nuts finely with a sharp knife and transfer ingredients to a bowl along with wine, vinegar, and rosewater. Stir to combine. Any remaining liquid will be absorbed by dried fruit.

2. 2

   Cover the charoset and let stand at room temperature for 4 hours before serving or refrigerate overnight. The charoset can be made up to 3 days before serving and can be stored, covered, in the refrigerator.