Recipe by Hadassah Magazine

Persian Haroset

add or remove this to/from your favorites
Parve Parve
Easy Easy
12 Servings


- Tree nuts

Haroset is integral to the Passover Seder and just plain delicious. This classic Persian version is packed with fresh and dried fruit and four kinds of chopped nuts. Recipe provided by Raquel Segal of the Dix Hills (NY) Hadassah branch.


Main ingredients

  • 1 tablespoon Tonnelli Apple Cider Vinegar

  • unpeeled apple, cored and finely chopped

  • 1 cup finely chopped hazelnuts

  • 1 cup finely chopped pistachio nuts

  • 1 cup finely chopped walnuts

  • 1 cup finely chopped almonds

  • 2 teaspoons Gefen Ground Cinnamon

  • 1 cup finely chopped pitted dates

  • 2 teaspoons grated gingerroot

  • unpeeled pear, cored and finely chopped

  • 1 cup chopped raisins

  • sweet wine such as Jeunesse Cabernet Sauvignon


Prepare the Haroset


Combine pear, apple, walnuts, almonds, hazelnuts, pistachio nuts, dates, and raisins in a large bowl, and blend well, being careful not to chop the mixture into a paste. Add cinnamon, gingerroot, cider vinegar, and enough wine to bind.


Place on a platter and shape into a pyramid. Cover and refrigerate.

Prepare the Haroset

Makes 5 cups


Originally published in The Hadassah Jewish Holiday Cookbook.   HADASSAH MAGAZINE, a digital and print publication, reaches upwards of 400,000 people, making it the largest print circulation of any American Jewish publication. We seek to engage and inspire Jewish readers with our award-winning coverage that focuses on women, health, Israel and culture, including recipes and trends in cooking, book reviews and Jewish travel.

Persian Haroset

Please log in to rate


Notify of
Inline Feedbacks
View all comments