by Faye Levy

Pistachios and pomegranate juice make Persian haroset unique and unlike most other kinds of haroset, it contains bananas, too. This haroset is based on a recipe from Nilu Saadian, whom I often met at the Chabad of Woodland Hills. She buys a special haroset spice blend at Persian kosher stores, but I add each spice separately. Nilu feels that pomegranate juice, a traditional element of the haroset, is very healthy and this is borne out by modern research. Nilu says the proportions of fruits and nuts are to taste, but she advises using a high proportion of nuts so the haroset will keep during the whole week of Passover to be spread on matzo as a tasty, nutritious snack.

Ingredients:

1/3 to 1/2 cup unsalted shelled pistachios, plus a few extra for garnish

1/3 to 1/2 cup walnuts

1/3 to 1/2 cup almonds

3/4 to 1 cup dates, halved and pitted

1/4 cup pomegranate juice

2 to 4 tablespoons grape juice

3/4 teaspoon ground cinnamon

Pinch of ground cloves

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cardamom (optional)

1 small apple, peeled, cored and halved

1 small pear, peeled, cored and halved

1 small banana, diced fine

Matzos (for serving)

Directions:

1. In a food processor, grind pistachios, walnuts and almonds by pulsing them until fairly fine, leaving a few small chunks. Transfer to a bowl. Put dates in a processor with pomegranate juice, 2 tablespoons grape juice and spices, and grind to a paste. Add to nut mixture.

2. Coarsely grate apple and pear. Add to nut and date mixture. Stir in banana dice and mix well. Taste, and add more juice if needed–either pomegranate or grape juice, so the haroset can spread easily. If you prefer a finer paste, return mixture to food processor and process briefly.

3. Coarsely chop a few pistachios for garnish. Serve haroset at room temperature or cold, garnished with pistachios and accompanied by matzos.

Makes 10 to 12 servings