The Passover dish haroset is usually known as the Ashkenazic version of apples, honey, cinnamon and walnuts. Chef Jenn Louis of Lincoln in Portland, Oregon, recently introduced us to Sephardic haroset, which instead is a rich paste of dried fruit, nuts and spices. Perfumed with clove, cardamom and black pepper, this haroset has a punch of spice to balance tart pomegranate juice. It's the perfect condiment to spread onto matzo at your seder table.
The spices are the star in this recipe: Gently toast them before grinding to ensure their essential oils are released for even more flavor. Starting in a cold pan, add the spices and bring up to medium heat until fragrant, which should take only 2 to 3 minutes.
To learn more, read "For the Seder Good."
Sephardic Haroset (Dried Fruit and Nut Chutney)
Recipe adapted from Jenn Louis, Lincoln, Portland, OR
Yield: 2½ cups
Prep Time: 20 minutes
Cook Time: N/A
Total Time: 20 minutes
1 teaspoon whole black peppercorns, toasted
6 whole cloves, toasted
4 green cardamom pods, toasted
½ cup toasted almonds, finely chopped
½ cup raw shelled pistachios, finely chopped
½ cup pomegranate juice
2 tablespoons pomegranate molasses
2 tablespoons cinnamon
2 tablespoons white sesame seeds, toasted
2 teaspoons salt
20 (5 ounces) dried apricots, finely chopped
10 (2½ ounces) dried black figs, finely chopped
10 (3 ounces) pitted prunes, finely chopped
10 (3 ounces) pitted Medjool dates, finely chopped
Matzo, for serving
Using a mortar and pestle, grind the toasted peppercorns, cloves and cardamom pods into a fine powder. Transfer to a medium bowl and fold in the rest of the ingredients, minus the matzo, until a paste comes together. Serve alongside matzo.