Iranian · intermediate
Iranian Sour Cherry And Apricot Braised Lamb
A sweet-sour Persian lamb stew cooked with tart dried sour cherries, chewy dried apricots, and aromatic saffron.
- PREP TIME
- 15 min
- COOK TIME
- 60 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Melt ghee in a heavy saucepan over medium heat and cook sliced onions for 10 minutes until deep golden brown.
- 02
Add cubed lamb shoulder, ground cinnamon, and ground cardamom, searing the meat for 7 minutes until well browned.
- 03
Pour in steeping saffron liquid and 2 cups of hot water, then lower heat, cover, and simmer for 30 minutes.
- 04
Soak dried sour cherries and halved dried apricots in warm water for 5 minutes, then drain thoroughly.
- 05
Stir drained fruit and fresh lemon juice into the lamb pot, mixing carefully to distribute evenly.
- 06
Leave pot uncovered and simmer for 15 minutes until gravy reduces slightly and lamb becomes fully tender.
A LITTLE KITCHEN KNOW-HOW
Sweet-Sour Braising
Balancing rich savory proteins with dried tart fruits and acidic juices during a gentle stewing process.
Notes from the kitchen
- Soaking dried fruits before adding them ensures they rehydrate evenly without absorbing all the gravy from the pot.
- Grind saffron threads with a tiny pinch of sugar before steeping to extract maximum color and aroma.
- Original home-cooking adaptation inspired by Iranian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
