Xoshab (Xoşab) — Azerbaijani Dried Fruit Compote Scented with Cinnamon
Xoshab is an Azerbaijani dried-fruit compote gently simmered into a fragrant, amber drink. Often served in winter and during hospitality gatherings, it balances natural fruit sweetness with warming cinnamon.
Printable Recipe Card
Servings: 6 · Total: 45 min · Difficulty: easy
Ingredients (quick list)
- 120 g dried apricots (halved if large)
- 120 g dried prunes (pitted)
- 80 g golden raisins
- 60 g dried figs (quartered)
- 1500 ml water
- 30 g granulated sugar (optional but traditional for a clearer sweetness)
- 1 stick cinnamon stick (about 7–8 cm)
- 2 cloves (optional, keep minimal so cinnamon stays dominant)
- 2 strip lemon peel (two 5 cm strips, pith removed)
- 15 ml lemon juice (brightens and prevents flat sweetness)
Steps (summary)
- Rinse the dried apricots, prunes, raisins, and figs under cool running water, rubbing gently to remove any surface dust. Drain…
- Pour 1500 ml water into a medium pot and bring it to a gentle boil over medium-high heat. Add the cinnamon stick, cloves, and l…
- Add the prunes and dried apricots first, because they take longer to soften evenly. Simmer uncovered for 12 minutes, keeping th…
- Stir in the dried figs and simmer for 8 minutes. Add the golden raisins and simmer for 5 minutes more, stirring once so the rai…
- Add the sugar and stir until fully dissolved, then simmer for 3 minutes to integrate the sweetness. Turn off the heat and stir…
- Cover the pot and let the xoshab steep for 15 minutes so the cinnamon aroma settles into the fruit. Remove the cinnamon stick,…
Cultural Background
Xoshab is a familiar Azerbaijani compote served as a homestyle refreshment, especially in colder months when dried fruits are pantry staples. It reflects the region’s tradition of preserving fruit and offering guests a fragrant, comforting drink.
Equipment
💡 Tips
- For a cleaner, brighter drink, keep the simmer gentle and avoid vigorous boiling, which can make the compote taste muddy.
- If your dried fruit is very dry, soak it in 300 ml of the measured water for 20 minutes, then add both fruit and soaking water to the pot.
- For a more tea-like xoshab, strain the liquid completely and serve the softened fruit in a separate bowl.
⚠️ Common Mistakes
❌ Boiling the compote hard for the full cook time
✅ Fix: Keep it at a gentle simmer; high heat can break fruit apart and dull the cinnamon aroma.
❌ Adding raisins too early
✅ Fix: Add raisins in the last 5 minutes so they plump without turning the liquid overly sweet and cloudy.
❌ Leaving citrus pith on the peel
✅ Fix: Use a vegetable peeler and scrape off white pith; pith can add bitterness.
🧊 How to Store
Cool completely, then refrigerate in a sealed container for up to 4 days. Reheat gently over low heat until steaming, or serve straight from the fridge; add 50–100 ml water if it thickens as the fruit continues to hydrate.
📅 Make Ahead
Xoshab improves after resting, so make it up to 24 hours ahead and refrigerate. The flavors meld and the fruit becomes evenly tender; strain just before serving if you want a clearer drink.
🍽️ Pairs Well With
- Azerbaijani tea
- pakhlava
- shekerbura
- fresh walnuts
- simple butter cookies.
Regional Variations
- Some households add a few dried sour plums (alcha) for extra tang and a more complex finish.
- In some regions, a small pinch of saffron is steeped in the hot compote for a golden hue and a festive aroma.
- A lighter summer version uses fewer figs and more raisins, served well chilled like a fruit refresher.
Ingredients
- 120 gdried apricots (halved if large)
- 120 gdried prunes (pitted)
- 80 ggolden raisins
- 60 gdried figs (quartered)
- 1500 mlwater
- 30 ggranulated sugar (optional but traditional for a clearer sweetness)
- 1 stickcinnamon stick (about 7–8 cm)
- 2cloves (optional, keep minimal so cinnamon stays dominant)
- 2 striplemon peel (two 5 cm strips, pith removed)
- 15 mllemon juice (brightens and prevents flat sweetness)
🔄 Substitutions
- golden raisins→ dark raisins
- granulated sugar→ honey
- lemon peel→ orange peel
Instructions
- 1
Rinse the dried apricots, prunes, raisins, and figs under cool running water, rubbing gently to remove any surface dust. Drain well, then set the fruits aside in separate piles so you can control their cooking time.
- 2
Pour 1500 ml water into a medium pot and bring it to a gentle boil over medium-high heat. Add the cinnamon stick, cloves, and lemon peel, then reduce to a steady simmer for 5 minutes to infuse the water.
- 3
Add the prunes and dried apricots first, because they take longer to soften evenly. Simmer uncovered for 12 minutes, keeping the heat low enough that the surface only bubbles lightly.
- 4
Stir in the dried figs and simmer for 8 minutes. Add the golden raisins and simmer for 5 minutes more, stirring once so the raisins do not clump at the bottom.
- 5
Add the sugar and stir until fully dissolved, then simmer for 3 minutes to integrate the sweetness. Turn off the heat and stir in the lemon juice, which lifts the fruit flavors and keeps the compote tasting fresh.
- 6
Cover the pot and let the xoshab steep for 15 minutes so the cinnamon aroma settles into the fruit. Remove the cinnamon stick, cloves, and lemon peel, then serve warm or chilled with some fruit in each glass.
🪪 Recipe Passport
Cultural Background
Xoshab is a familiar Azerbaijani compote served as a homestyle refreshment, especially in colder months when dried fruits are pantry staples. It reflects the region’s tradition of preserving fruit and offering guests a fragrant, comforting drink.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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