Tony Maws’ Moroccan Haroset

A Sephardic take on the typical apple-nut haroset, this dried-fruit-and-nut relish is filled with warming North African spices and is delicious on matzoh or as part of the seder plate.

1 cup prunes, finely diced
1 cup dates, finely diced
1 cup dried apricots, finely diced
1 cup dried figs, finely diced
½ cup pistachios, roasted and ground
½ cup walnuts, roasted and ground
½ cup almonds, roasted and ground
¼ cup cilantro, chopped
¼ cup parsley, chopped
¼ bottle red wine
¼ bottle ruby Port
 2 tablespoons fine sea salt
1 teaspoon Piment D'Espelette (or other mild chili flake)
1 cinnamon stick, toasted and ground
1 teaspoon dried ginger, toasted and ground
½ teaspoon cloves, toasted and ground

Put all dried fruits in a large pot and cover with wine and port. Add all spices. Season with fine sea salt and chili. Place pot on the stove over medium heat and cook until fruit has softened and the liquid has mostly evaporated. Add chopped nuts and stir to combine, then add herbs and stir again. Remove from the heat and let cool.