Fragrant Persian Halek

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

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.