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Yemenite Haroset

  • SERVINGS: MAKES ABOUT 2 CUPS
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

Haroset, the traditional seder condiment, is served with matzoh as part of the Passover ritual.

  1. 1/4 cup pomegranate juice (see Note) or sweet kosher red wine
  2. 3/4 cup coarsely chopped pitted dates (4 ounces)
  3. 1/4 cup raisins (2 ounces)
  4. 1/2 cup whole almonds (2 ounces)
  5. 1/2 cup walnut pieces (2 ounces)
  6. 2 tablespoons sesame seeds
  7. 1 large Granny Smith apple—peeled, cored and coarsely chopped
  8. 1/4 teaspoon cinnamon
  9. 2 large pinches each of freshly ground black pepper, ground cloves, ground cardamom, ground ginger and ground cumin
  1. Preheat the oven to 400°. In a small saucepan, warm the pomegranate juice. Add the dates and raisins and let soak until softened, about 10 minutes.
  2. Spread the almonds and walnuts on a baking sheet and bake for 6 to 8 minutes, or until lightly toasted. Transfer the nuts to a work surface and let cool, then chop coarsely. Spread the sesame seeds in a pie pan and bake for 1 to 2 minutes, or until lightly browned.
  3. Combine all of the ingredients in a large bowl and mix well. Serve chilled or at room temperature.
Make Ahead The haroset can be refrigerated for up to 8 hours. Notes Pomegranate juice can be mail-ordered from Kalustyan's; 212-685-3451.