Apple and Sour Cherry Stew (Khoresht Sib o Albaloo)
"A jewel-toned masterpiece of Persian cuisine that masterfully balances the tart snap of sour cherries with the mellow sweetness of autumn apples."
Instructions
Heat a small amount of oil in a saucepan over medium heat. Add the meat, turmeric, and fried onion, and sauté until the meat is evenly browned and fragrant.
Pour in enough water to just cover the meat. Bring to a gentle boil, then reduce the heat, cover, and simmer until the meat is tender and fully cooked.
Meanwhile, heat a little oil in a separate pan and lightly sauté the chopped apple until just softened but not mushy. Remove and set aside.
In the same pan, briefly sauté the sour cherries in a small amount of oil to intensify their flavor. Set aside.
Once the meat is tender, add the sautéed apples and sour cherries to the pot. Stir in the dissolved saffron, salt, and black pepper.
If needed, adjust the liquid so the stew remains saucy but not watery. Simmer gently until the flavors meld and the stew thickens slightly.
A few minutes before turning off the heat, stir in the lemon juice and sugar. Allow the stew to come to a gentle boil, then remove from heat.
Serve hot alongside steamed Persian rice.