Khoresht Albaloo (خورش آلبالو) — Persian Sour Cherry Stew

• 600 gSour cherries, pitted (fresh or frozen) (If frozen, thaw in a bowl and keep the juices)
• 120 gGranulated sugar (Adjust to taste after simmering)
• 240 mlWater (For simmering the cherries into a sauce)
• 30 mlLemon juice or sour orange juice (Use sour orange juice if available for a more traditional citrus note)
• 900 gChicken thighs, bone-in and skinless (About 6 small thighs; pat dry for better browning)
• 220 gYellow onion, finely chopped (About 1 large onion)
• 45 mlVegetable oil (Divided for browning chicken and sautéing onion)
• 8 gSea salt (About 1 1/2 teaspoons, plus more to taste)
• 2 gBlack pepper, freshly ground (About 1 teaspoon)
• 2 gGround turmeric (About 1 teaspoon; common in many home-style Persian stews)
• 480 mlChicken stock or water (Use unsalted stock to control salt)
• 0.2 gSaffron threads (Optional but classic; grind before blooming)
• 30 mlHot water (for blooming saffron) (Just off the boil)

Instructions

1. 1

   If using frozen cherries, thaw them fully in a bowl at room temperature for 30 minutes, then strain and reserve all juices. Pit fresh cherries if needed. In a saucepan, combine cherries, sugar, and 240 ml water; bring to a gentle boil over medium heat, then reduce to low and simmer 12 minutes until glossy.

2. 2

   Stir in the lemon (or sour orange) juice and simmer 2 minutes more. Taste: the sauce should be clearly tart with a rounded sweetness. Remove from heat and set aside. If your cherries are very sour, keep an extra 15–30 g sugar ready to add later after the stew reduces.

3. 3

   Pat the chicken dry and season evenly with 4 g salt (about 3/4 teaspoon) and all the black pepper. Heat 30 ml vegetable oil in a heavy pot over medium-high heat. Brown chicken in a single layer for 4–5 minutes per side until golden; work in batches to avoid steaming.

4. 4

   Transfer chicken to a plate. Lower heat to medium and add the remaining 15 ml oil. Add chopped onion and sauté 10–12 minutes, stirring often, until deeply softened and lightly golden. Add turmeric and cook 30 seconds, scraping the bottom so the spices toast without burning.

5. 5

   Return chicken to the pot and add 480 ml chicken stock (or water). Bring to a gentle simmer, then cover and cook on low for 35 minutes, turning the pieces once halfway. Skim any excess foam or fat from the surface to keep the sauce clear and bright.

6. 6

   Add the reserved cherry sauce (and any thawed cherry juices). Gently stir to avoid breaking the cherries. Simmer uncovered on low for 20–25 minutes until the chicken is tender (about 74°C/165°F internal) and the sauce thickens to a light syrupy consistency that coats a spoon.

7. 7

   Bloom saffron (optional): grind threads, mix with 30 ml hot water, and steep 10 minutes. Stir saffron water into the stew during the last 5 minutes of simmering. Taste and adjust with up to 4 g more salt and 15–30 g more sugar if needed for a balanced sweet-and-sour profile.

8. 8

   Rest the stew off heat, covered, for 10 minutes so the flavors settle and the sauce slightly tightens. Serve hot with steamed Persian-style rice, spooning the ruby sauce over the chicken. If the sauce thickens too much while resting, loosen with 30–60 ml hot water.