Afghan New Year Dried Fruit Medley, Haft Mewa
Walnut halves, pistachios and yellow raisins simmered on the stove and spiced with rose water.
49 min · Serves 6 · Easy
Ingredients
Method
Start cooking mode- Prep 45 min · Cook 4 min · 49 min total
- easy
- 1
In addition you must have a large (at least 5 pints) lidded container with a wide mouth. Begin by blanching the walnuts and pistachios. Bring 3 cups of water to a boil, remove from the heat, add the walnuts and pistachios, cover and let it sit for 20 minutes. In the meantime in a large bowl add both kinds of raisins, cherries and apricots. Rinse three times in cold water to remove any residue.
- 2
When the nuts are ready, pour the hot water out and add cold water. That way you won’t burn your hands. Peel the skin off the nuts using the best method you can muster up. It really makes it easier. Perhaps recruit family members to help. Make sure all the skin is removed from the pistachios and the walnuts, no exception!
- 3
Add the dried fruit and the nuts to the container along with the rosewater and 5 cups of cold water. Stir well. The water should be at lead 1 inch above the ingredients. Refrigerate for 2-4 days. The longer you leave it the sweeter it gets. It will keep in the fridge for up to 7 days. Serve in a bowl with its juices.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
