Classic Persian Sour Cherry Stew (Khoresht Albaloo)

Place the pitted sour cherries in a non‑reactive pot (glass or ceramic). Sprinkle evenly with the sugar, cover, and refrigerate for 3–4 hours so the cherries release their natural juice.

In a separate pot, combine the chicken, onion, and 3–4 cups of water. Bring to a gentle boil, then simmer until the chicken is fully cooked and tender. Remove and discard the onion, strain the broth, and reserve it.

Shred or slice the cooked chicken into thin julienne strips. Heat a small amount of oil in a pan and lightly fry the chicken for 6–10 minutes until lightly golden. Season with salt and black pepper.

Add about half of the reserved chicken broth to the chicken, cover, and simmer gently over low heat until the liquid thickens slightly.

Place the pot of cherries over medium heat and add the remaining chicken broth. Cook uncovered for about 30 minutes, allowing the sauce to reduce slightly. Adjust the tartness with lemon juice or sour orange juice if desired.

Gently add the cherries and their syrup to the chicken. Stir carefully to keep the cherries intact, cover, and simmer for 30–40 minutes until the flavors are fully blended.

Taste and adjust seasoning with additional salt, sugar, or sour juice as needed. Serve hot with steamed Persian rice.