Shared by Jessica Solnicki
Shared by Jessica Solnicki
Charoset With Dates, Pistachios, and Rose Water
Yield: 6 servicesTime: 15 min
Charoset With Dates, Pistachios, and Rose Water
Yield: 6 servicesTime: 15 minThis recipe was shared by Jessica Solnicki. Read more about her family in "Remembering a Tunisian Matriarch at an Argentine Seder Table" and try her recipes for kemia de zanahorias, kemia de remolachas, and cneidalaj.
Ingredients
- 2 ½ cups pitted dried dates
- ¼ cup roasted almonds, roughly chopped
- ¼ cup roasted pistachios, shelled and roughly chopped
- 2 teaspoons ground cinnamon
- 1 teaspoon rosewater
- ¼ cup grape juice
Preparation
Step 1
Place the dates into a pot over high heat and add water to just cover the dates. Bring the pot to a boil and reduce the heat to cook the dates on a gentle simmer until tender, about 20 minutes. Drain the dates and discard the water.
Step 2
Blend all the ingredients in a food processor for about 3 minutes until smooth and paste-like consistency is formed. Transfer to a serving bowl.
Step 3
Serve at room temperature with matzo or a piece of lettuce.
Make Ahead: Charoset can be made up to 5 days in advance. Store in an airtight container in the refrigerator.
