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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This spiced date-and-almond version hails from Tehran. Ingredients:
1/3 cup hazelnuts |
1 cup whole pitted dates |
1/3 cup whole blanched almonds |
1/4 cup raisins |
1/4 cup golden raisins |
2 tablespoons sweet red wine |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1 cup shredded peeled granny smith apple (about 8 ounces) |
1/3 cup sliced banana |
Directions:
1. Preheat oven to 350°.
2. Place hazelnuts on a baking sheet. Bake at 350° for 10 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins.
3. Combine hazelnuts, dates, almonds, raisins, and golden raisins in a food processor. Process until ground, scraping sides of bowl occasionally. (Mixture will be thick and crumbly but will hold together when pressed.) Add wine, ginger, cardamom, cinnamon, and cloves; pulse 4 times or until combined. Add apple and banana; pulse 4 times or until combined. Transfer mixture to a bowl. Cover and refrigerate 1 hour.
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