Name: Fragrant Persian Halek
Yield: Serves about Ten
Cuisine: Iranian
Ingredients: fruit juice of choice, if necessary; pinch of grated nutmeg; 1.5 ml/¼ tsp ground cinnamon; 60 ml/4 tbsp blanched almonds; pinch of ground cloves; juice of ½ lemon; 30 ml/2 tbsp rose water; 60 ml/4 tbsp dried cherries; 90 ml/6 tbsp pitted prunes, diced; 90 ml/6 tbsp dried apricots, diced; sugar or honey, to taste; 90 ml/6 tbsp raisins, chopped; 30 ml/2 tbsp unsalted shelled pumpkin seeds; 60 ml/4 tbsp walnuts; 15–30 ml/1–2 tbsp skinned hazelnuts; 60 ml/4 tbsp unsalted pistachio nuts

Preparation info

Serves about
Ten

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This Halek exudes the sweet flavours of rose water, dried fruits and nuts, which makes it so popular among Persian Jews. Halek is an eastern version of the a Shkenazic Charosset, which is eaten at Pesach seder.

Ingredients

60 ml/4 tbsp blanched almonds
60 ml/4

Asia
Iran
Preserve
Vegan
Gluten-free

Method

Roughly chop the almonds, pistachio nuts, walnuts, hazelnuts and pumpkin seeds and put in a bowl.
Add the chopped raisins, prunes, apricots and cherries to the nuts and seeds and toss to combine. Stir in sugar or honey to taste and mix well until thoroughly combined.

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