Khoresh Sib o Gheysi - Persian Apple Stew with Dried Apricot

It's October, and to celebrate the arrival of autumn, the most delicious season, I've decided to make خورش سیب و قیسی - Persian apple stew with dried apricots. This vibrant aromatic dish is made with tender beef, tart apples, tangy-sweet dried apricots, a splash of lime juice, and a hint of cinnamon. It's the perfect balance of savory, sweet, and sour, a taste of fall in every bite.

Fall is the season for returning to school, learning, and gaining knowledge. As someone who has been a Persian language instructor for several years, I'd like to share a few words with my dear, young Iranian parents out there: It's so important to teach your children the language of their heritage. Speak Persian at home as much as possible and introduce them to the الفبا - the alphabet. Learning a new language is not easy; it takes patience and persistence, but the rewards are immense. It's well worth it.

This recipe can be made with lamb or chicken, as well as other fruits such as sour cherries and plums. I used Granny Smith apples because they are firm, tart, and juicy; they hold their shape beautifully as they cook. You can use any variety of apple, as long as it's firm, pleasantly tart, and suitable for cooking. 

Those who follow my blog regularly may have noticed that I seldom use ادویه - advieh, the classic Persian spice blend made from a mix of warm, aromatic spices used in both stews and rice. Since this recipe requires a little bit of warm and earthy seasoning to enhance the flavor, I made my own advieh, but just enough for one dish only. The necessary ingredients for advieh with the exact measurements are listed below in the recipe.

Persian Apple Stew with Dried Apricot

Ingredients
Serves 4-6

-2 pounds boneless stew beef, washed and cubed
-5 Granny Smith apples, peeled, cored, sliced
-1 cup dried apricots
-1 large yellow onion, chopped
-1 medium ripe tomato, diced
-2 tablespoons all-purpose flour
-3 garlic cloves, minced
-2 tablespoons fresh lime juice
-2 tablespoons sugar
-1 teaspoon turmeric
-1 teaspoon ground cinnamon
-1/2 teaspoon crushed rose petals
-1/3 teaspoon crushed cardamom
-1/8 teaspoon ground nutmeg
-1/8 teaspoon ground cloves (optional)
-Salt and pepper to taste
-Olive oil/vegetable oil

Method:

1. In a large bowl, combine the apple slices and lime juice. Set aside.
2. In a large stewing pot, add 2-3 tablespoons of oil over medium-high heat. Add the chopped onions, and saute until soft and golden brown. Stir in the turmeric, then add the minced garlic and Sauté for another minute or two.
3. Add the beef cubes and brown on all sides. Then add the diced tomato, salt, and pepper to taste. Pour in enough hot water to cover all ingredients by 2-3 inches. Bring to a boil for five minutes, then reduce the heat to medium, cover, and cook for 1 hour or until the meat is tender.
4. Meanwhile, heat 2 tablespoons of oil in a large frying pan. Add the apples, cinnamon, nutmeg, cloves, crushed rose petals, cardamom, and saute until the apples are golden and slightly softened. Stir in the flour, and mix well to coat. 
5. Add the apples, apricots, and sugar to the stew. Cover and cook on low heat for 15-20 minutes, until the flavors come together. Add a bit of water if needed and adjust seasoning to taste.

Serve warm with rice, yogurt, and a fresh salad.

Enjoy!