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Persian Spiced Walnuts
This recipe is kosher for Passover.
Persian Spiced Walnuts Eileen Goltz | Pareve
45 minutes 15 minutes
30 minutes
4 cups

  • 3 Tablespoons oil
  • 6 green onions, minced
  • 1 clove garlic, minced
  • 2 Tablespoons cumin
  • 1 tablespoon cinnamon
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon allspice
  • ½ teaspoon freshly-ground black pepper
  • ¼ to ½ teaspoon cayenne pepper
  • ¼ cup water
  • 1 lb. walnut halves, shelled and toasted

  1. Warm oil in medium saute pan over medium heat.
  2. While stirring, add onions and garlic. Then add cumin, cinnamon, sugar, salt, allspice, black pepper and cayenne pepper. Cook and stir until fragrant.
  3. Pour in water and bring to a boil. Immediately add walnuts and stir until they are completely coated.
  4. Increase heat and continue cooking until all the water has evaporated and the walnuts are dry.
  5. Remove from heat and spread onto baking sheet lined with parchment or wax paper and allow to cool.