Apple & Sour Cherry Stew | Khoresht-e Sib va Albaloo | Persian Culinary Tours | خورشت سیب و آلبالو
Apple & Sour Cherry stew is a traditional Persian stew originally from Damghan.
Ingredients
1 medium onion
1 1/2 cup sour cherries
2 tbsps sugar
5 small green apples
2 limes
2 tbsps olive oil
1 tsp turmeric
2 whole chicken legs
1 pinch saffron
5-6 ice cubes
25 g butter
1/2 tsp salt
1/2 tsp pepper
Instructions
1. Chop the onion.
2. Pit the sour cherries by cutting them halfway through and taking out the pits.
3. Transfer the pitted sour cherries into a bowl and toss them with sugar.
4. Peel the green apples and slice them in wedges.
5. Transfer the apple wedges into a bowl and squeeze the limes on them. Mix well.
6. In a pot, add olive oil and chopped onions. Cook the onions until translucent.
7. Ground the saffron with a pinch of salt. Put the ice cubes into a glass and add the ground saffron on top. Let it brew.
8. Add turmeric and fry it for a couple of minutes.
9. Transfer the chicken legs into the pot, season with salt and pepper and let them brown on each side.
10. Fry the chopped apples in melted butter until golden. Set aside.
11. Add the brewed saffron to the chicken. Then, cover and simmer for 15 minutes.
12. Add the sour cherries and let them cook for a further 15 minutes.
13. Add the apples, put the lid back on and cook for 10 minutes.
14. Adjust the seasonings and serve with rice.
Nooshe jan!
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Ingredients
1 medium onion
1 1/2 cup sour cherries
2 tbsps sugar
5 small green apples
2 limes
2 tbsps olive oil
1 tsp turmeric
2 whole chicken legs
1 pinch saffron
5-6 ice cubes
25 g butter
1/2 tsp salt
1/2 tsp pepper
Instructions
1. Chop the onion.
2. Pit the sour cherries by cutting them halfway through and taking out the pits.
3. Transfer the pitted sour cherries into a bowl and toss them with sugar.
4. Peel the green apples and slice them in wedges.
5. Transfer the apple wedges into a bowl and squeeze the limes on them. Mix well.
6. In a pot, add olive oil and chopped onions. Cook the onions until translucent.
7. Ground the saffron with a pinch of salt. Put the ice cubes into a glass and add the ground saffron on top. Let it brew.
8. Add turmeric and fry it for a couple of minutes.
9. Transfer the chicken legs into the pot, season with salt and pepper and let them brown on each side.
10. Fry the chopped apples in melted butter until golden. Set aside.
11. Add the brewed saffron to the chicken. Then, cover and simmer for 15 minutes.
12. Add the sour cherries and let them cook for a further 15 minutes.
13. Add the apples, put the lid back on and cook for 10 minutes.
14. Adjust the seasonings and serve with rice.
Nooshe jan!
ONLINE COOKING CLASSES | http://fb.com/book/persianculinarytours
INSTAGRAM | Instagram: persianculinarytours
FACEBOOK | Facebook: persianculinarytours
PINTEREST | http://www.pinterest.ch/persianculina...
WEBSITE | http://www.persianculinary.tours
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