Ajil

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Nuts and dried fruit are traditional snacks in Iran, and ajil is essentially a Persian trail mix that’s especially popular during the new year festivities. Here are two of the many types of ajil: salty and sweet. The nuts can be shelled or unshelled, but are usually unsalted.
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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 6 cups (salty ajil); 8 cups (sweet ajil)
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Ingredients

Salty Ajil:

Sweet Ajil:

Directions

  1. For the salty ajil: Place the pumpkin seeds, almonds, cashews, hazelnuts and pistachios in a large bowl and stir together with a large spoon. Cover and store in an airtight container in a cool, dry place for up to 2 weeks.
  2. For the sweet ajil: Place the dried apricots, dried figs, almonds, cashews, hazelnuts, walnuts, dried mulberries, raisins and sultanas in a large bowl and stir together with a large spoon. Cover or store in an airtight container in a cool, dry place for up to 2 weeks.  

Cook’s Note

Dried mulberries are very common in ajil, but if you can’t find them, simply add more raisins. Sultanas are dried seedless green grapes that are slightly smaller, sweeter and lighter in color than golden raisins.

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