Pit and finely dice 8 large Medjool dates. Combine with: 2 Tbsp each pomegranate molasses and honey; and ¼ tsp each ground cardomom, ground cinnamon, and sea salt. Add 2 Fuji apples, cored and finely diced (skin on). Separately, toast ¾ cup each walnuts and almonds and ¼ cup pistachios. Using a food processor, pulse the toasted nuts until coarsely ground, then fold into the apple mixture. Enjoy alone, or serve with matzoh coated with a thin layer of horseradish. Recipe from The New Persian Kitchen by Louisa Shafia. (Apr. 2015)
Cooking Adventures 