Persian Haroset (Halleq) with Dates, Apples, Pistachios, and Pomegranate Juice
Recipe type: side dish
Cuisine: Jewish
Prep time: 
Total time: 
Serves: 6 cups
This haroset recipe is from Joan Nathan's cookbook King Solomon's Table: A Culinary Exploration of Jewish Cooking From Around the World. The Middle Eastern spices of the dish add exotic flavors to the Passover seder dinner table.
Note on buying the ingredients: I recommend getting the dried fruits and nuts from the bulk bin of a health food store or Middle Eastern market. That way you can buy just the amounts needed for the recipe. Try to go to a store with fast turnover so that the ingredients are fresh.
Consider cutting this recipe in half, depending on how many guests you have and how many different kinds of haroset you are making. A whole recipe makes about 32 small balls, measuring 3 tablespoons each.
  • 1 cup almonds
  • 1 cup roasted, shelled pistachios
  • 1 cup walnuts
  • 1 cup black raisins
  • 1 cup golden raisins
  • 1 cup dates, pitted
  • 2 teaspoons cinnamon
  • 2 teaspoons ground cardamom
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 large apple, peeled, quartered and cored
  • 1 large pear, peeled, quartered and cored
  • 2 bananas, peeled
  • 2 to 3 tablespoons cider vinegar
  • ½ to 1 cup pomegranate juice
  • ½ to 1 cup sweet kosher wine
  1. In a large food processor, combine the almonds, pistachios, walnuts, black and golden raisins, dates, cinnamon, cardamom, ginger, and nutmeg. Pulse until the nuts are coarsely chopped.
  2. Add the apple, pear, and bananas, and pulse until coarsely chopped. Add 2 tablespoons of the vinegar, ½ cup of the pomegranate juice, and ½ of the cup wine. Pulse again, adding more vinegar, juice or wine to taste, or as needed to make a coarse paste. Do not purée; mixture should retain some crunch.
This recipe was re-printed with the permission of the publisher.
Recipe by Danas Table at