Khoresht Albaloo (خورش آلبالو) — Persian Sour Cherry Chicken Stew

• 1⅓ lbSour cherries, pitted (fresh or frozen, thawed) (If using frozen, thaw completely and include the juices.)
• 4¼ ozGranulated sugar (Adjust only if your cherries are exceptionally sweet or extremely tart.)
• 7.1 ozYellow onion, finely chopped
• 2 tbspVegetable oil
• 1¾ lbChicken thighs, bone-in and skinless (About 4 pieces; bone-in keeps the meat juicy during simmering.)
• 6 gSea salt (1 tsp fine sea salt.)
• 1 tspBlack pepper, ground
• 2⅛ cupWater (Add in stages as needed to maintain a gentle simmer.)
• 2 tbspLemon juice (or sour orange juice) (2 tbsp; sour orange juice gives a more traditional perfume.)

Instructions

1. 1

   Macerate the cherries to build the stew’s signature sweet-sour base. In a bowl, combine the pitted sour cherries with the granulated sugar and let them rest for 20 minutes so the cherries release their juice. This creates a natural syrup that later thickens into a glossy sauce without needing starch.

2. 2

   Build the flavor foundation with properly softened onion. Heat the vegetable oil in a heavy pot over medium heat, then add the finely chopped onion and cook for 10–12 minutes until golden and sweet-smelling. Stir frequently and keep the heat moderate so the onion caramelizes lightly without burning, which would make the stew bitter.

3. 3

   Brown the chicken for depth and a cleaner finished broth. Add the chicken thighs to the pot and sear for about 4 minutes per side until lightly golden in spots. Season with the sea salt and black pepper as the chicken cooks, then scrape up any browned bits from the bottom of the pot to keep them from scorching.

4. 4

   Start the braise and cook the chicken until tender. Pour in 400 ml of the water, bring to a gentle simmer, then cover and cook for 35 minutes over low heat. Check once or twice during simmering and add up to 100 ml more water if the pot looks dry; the goal is a steady, quiet simmer rather than a hard boil.

5. 5

   Add the cherries and their syrup at the right time to preserve color and shape. Stir in the macerated cherries along with all their released juices, then return the stew to a gentle simmer. Cover and cook for 20 minutes, stirring carefully once or twice so the cherries don’t break down completely.

6. 6

   Finish with citrus and reduce to the classic khoresh consistency. Stir in the lemon juice (or sour orange juice), then simmer uncovered for 10 minutes to slightly thicken and concentrate the sauce. The stew is ready when the chicken is tender and the sauce coats a spoon with a bright ruby sheen rather than looking watery.