Keyword: almonds, apricots, charoset, dates, kosher, kosher for passover, passover, pesach, pistachios, rose water, seder, syrian
Author: The Elegant Economist
1/4cupdried Turkish apricotsI use the unsulphured variety
2tspJasmine tea leavesor 1 tea bag
3Tbspchopped pistachiosraw, unsalted shelled
3Tbspchopped almondsblanched (peeled)
1/2tspfresh orange zest
1tsp crushed dried rose petals
Take your apricots and place in a small bowl or ramekin. Add the jasmine tea (in either bag or a diffuser), and pour boiling water over to cover. Let sit for two minutes and remove the tea bag. Steep in the solution until the apricots are rehydrated - about ten minutes.
Finely chop your dates and rehydrated apricots until they are almost a paste. Add in your chopped nuts, rose water, orange zest, and rose petals. Mix thoroughly to combine.
Top with more finely chopped pistachios if desired, and serve.
While you can certainly rehydrate the apricots with boiling water alone, the jasmine tea lends a distinct flavour to the charoset.