Post by Chef of the Future on Dec 12, 2005 23:18:04 GMT -4
This was fun back when the apple orchards had fruit in season.
Here's a dish from Iran that I've tinkered with. It's one of the few things that I don't just cook off the top of my head (I am sloppy like that).
Khoresh-e sib (Apple Khoresh)
Ingredients:
4 T oil, real butter, or ghee
2 onions
1/2 - 1 pound meat (bones taken out) (sliced beef is often prefered in Khoresh, traditionally, but so is dark chicken meat. I use white meat though, just because)
1 t salt
1/2 t pepper
1/2 t cinnamon
1 T lime juice(or more)
3 T brown sugar
1/2 t saffron threads smashed and dissolved in 2 T hot water
About 5 baking apples (or more) peeled, cored and cut into wedges
1 cup dried tart cherries(if you can't find then cranberries or currants or lastly white raisins)
Here's what ya do:
1.) In a heavy pot, heat 2T oil and fry onions about 5 minutes
2.) Add meat in the pot 'til the meat's brown.
3.) Add salt pepper and cinnamon.
4.) Add 2-1/2 cups water, the lime juice, brown sugar,and saffron water and bring to a boil.
5.) Cover and simmer on LOW, stirring occasionally.
meanwhile fry the apples in remaining oil till sides are golden brown.
6.) Preheat oven to 350.
7.) Put apples and cherries (my brother also adds lentils when he makes it, but I hate lentils) over simmered meat
8.) Put it all in some kind of baking pan (I don't know what they're called), cover,and cook in oven for 30 minutes or until apples are done and meat is tender (if using chicken breast it probably won't get tender so don't worry-- just have the apples done to your taste)
8.) Taste the Khoresh. It should be sweet and sour. adjust with sugar or lime. I think a little sour is easier to eat than too sweet.
9.) Goes good with rice. (I forgot to mention the rice.)
10.) Nush-e jan! (Persian for "enjoy")
Here's a dish from Iran that I've tinkered with. It's one of the few things that I don't just cook off the top of my head (I am sloppy like that).
Khoresh-e sib (Apple Khoresh)
Ingredients:
4 T oil, real butter, or ghee
2 onions
1/2 - 1 pound meat (bones taken out) (sliced beef is often prefered in Khoresh, traditionally, but so is dark chicken meat. I use white meat though, just because)
1 t salt
1/2 t pepper
1/2 t cinnamon
1 T lime juice(or more)
3 T brown sugar
1/2 t saffron threads smashed and dissolved in 2 T hot water
About 5 baking apples (or more) peeled, cored and cut into wedges
1 cup dried tart cherries(if you can't find then cranberries or currants or lastly white raisins)
Here's what ya do:
1.) In a heavy pot, heat 2T oil and fry onions about 5 minutes
2.) Add meat in the pot 'til the meat's brown.
3.) Add salt pepper and cinnamon.
4.) Add 2-1/2 cups water, the lime juice, brown sugar,and saffron water and bring to a boil.
5.) Cover and simmer on LOW, stirring occasionally.
meanwhile fry the apples in remaining oil till sides are golden brown.
6.) Preheat oven to 350.
7.) Put apples and cherries (my brother also adds lentils when he makes it, but I hate lentils) over simmered meat
8.) Put it all in some kind of baking pan (I don't know what they're called), cover,and cook in oven for 30 minutes or until apples are done and meat is tender (if using chicken breast it probably won't get tender so don't worry-- just have the apples done to your taste)
8.) Taste the Khoresh. It should be sweet and sour. adjust with sugar or lime. I think a little sour is easier to eat than too sweet.
9.) Goes good with rice. (I forgot to mention the rice.)
10.) Nush-e jan! (Persian for "enjoy")