I have a Persian apple and chicken stew recipe for you today that is quite unique because it comes from a man who has dedicated his life to growing not one or a few but literally hundreds of kinds of apples and other fruit trees. He also happens to be an excellent cook.
In October I had the honour to visit Keepers Nursery in Kent, England, where Hamid Habibi, Sima Morshed and their son Karim have probably the largest private collection of apple trees in the world. The sheer variety of apples they grow is truly stunning. I saw apples that weighed nearly a kilo as well as tiny ones in all colours and shades and many others in between. They also grow Persian and other varieties of medlars and quinces. I got to taste some of Hamid’s superb quince jam and spiced pickled pears the first time I visited.
Cooking with fruit is a characteristic of the Persian cuisine. We love putting fruits of all sorts in our food to give it the sweet and sour flavour (malas) we so much love. Hamid is Iranian but has lived in Britain for many years. When he told me he does a Persian apple khoresht with chicken I had to beg for his recipe. He agreed to give me his recipe as well as an interview to share with my readers. So let’s meet Hamid first:
Hamid, please tell us a little about yourself. How long have you been growing apples? How many varieties do you think you have in your collection?
My wife Sima and I have been growing apple trees as amateur gardeners for a long time but professionally for about 25 years. Our professional involvement really started as a result of my father-in-law setting up a little orchard in part of our garden for our two sons when they were small. He thought it would be nice for them to grow up with fruit trees like we had as children in Iran. To cut a long story short we ended up buying some land around our house and going into partnership with the nurseryman who planted the little orchard for us. This was over 25 years ago. We now have what is probably the largest private collection of fruit trees in the country which includes about 600 varieties of apple. The nursery has grown and our younger son Karim, now grown up, has also become our partner (and occasionally boss!) in the business. We believe that we have the largest range of fruit trees for sale anywhere.
You obviously have a huge supply of many different varieties of apples from the orchard. In what different ways do you use them?
There are lots of ways apples can be used but there is nothing quite like biting into a fresh, crisp and juicy apple straight off the tree. We are lucky to have almost an endless supply from August until about Christmas. We manage to get through quite a few every day: For breakfast, as dessert after lunch or dinner, or just as a snack straight off the tree while we are working in the nursery. We juice some and have our own apple juice throughout the year and some to give to friends as well. One of our favourite cakes is what I call “triple apple cake” because it has a lot more apple in it than cake! We also make apple sauce with cinnamon as a dessert or to have with yogurt or on cereals. We also make dried apple which is a great healthy snack. One of the favourite dishes in our house is a Persian apple stew – khorest-e sib – and we have our own recipe for it.
This red-fleshed tart apple was the best I tasted during my visit.
Where does your apple khoresht recipe come from? Your family in Iran?
When we were first married Sima said that her favourite dish when she was a child in Iran was khoresht-e sib. Apparently it was a regular dish in their house. I had never had it. In fact it is not a very common dish. Anyway I came up with my version of khoresht-e sib which while it follows the basic pattern of Persian khorsht recipes, is probably unique to our house.
What’s your favourite variety of apple to cook with? What kind of apples work best in your recipe? Any commonly found UK varieties you can recommend?
I have tried a lot of different apple varieties but one of the best, which happens to be one that is available from supermarkets throughout the year in Pink Lady. The khoresht needs a sweet apple with a firm texture which does not break up easily when cooked. It also needs to be an apple which does not discolour too quickly.
What’s the key spice in your apple khoresht recipe?
The key spice is saffron which gives a golden yellow colour to the apples. But I also use turmeric and cinnamon in the recipe.
I had dinner with Hamid and Sima recently. Hamid had made the apple khoresht for us with rice and a delicious golden tahdig (crust from the bottom of the pot). The khoresht smelled and tasted heavenly. I took some pictures of his khoresht but the lighting was not good and none was usable so I made the khoresht this weekend according to his recipe and the house once again filled with the lovely aroma of saffron, cinnamon and apples. So here is his recipe for 4-6 servings:
Reminder from Hamid: “Like most Persian dishes khoresht-e sib benefits from allowing the flavours to blend. We call it ja oftadan. Many are allowed to cook slowly. As this is a dish that cooks relatively fast, I like to leave it to sit for an hour or two and to re-heat it before serving.”
A note on Sekanjabin: This Persian syrup is very easy to make at home. Put 1/2 cup sugar and 1/2 cup water in a small saucepan and bring to boil. Add 2 tbsp white wine vinegar and 2 large sprigs of mint. Simmer gently for 10 minutes. Turn off the heat and discard the mint when the syrup has cooled. Use as called for in the recipe.
So here is his recipe for 4-6 servings:
This Persian sweet and sour chicken meatballs recipe is my quick and easy variation of khoresht-e aloo ba havij (plum & carrot khoresht/khoresh).
I hate to call it a stew but there’s no other word in English to use. In Persian cuisine my sweet and sour chicken meatballs belongs to the category of khoresht (also pronounced as khoresh) like many other so-called stews that we serve with rice. Like curries if you will. Khoreshts can be green, yellow, red or even dark brown.
Khoreshts are made with various kinds of vegetables, herbs, nuts, fruits and pulses. Many include meat, poultry or fish but there are some without. A khoresht is often named after whichever ingredient that is the star of the dish. Possibilities are quite endless.
You’ve probably noticed that there’s no mention of chicken in the Persian version of the name of the my khoresht. That’s because in this one carrots and prunes are the shining stars.
Meat usually plays the second fiddle to vegetables, herbs or fruits in a khoresht. Have you seen my Persian Aubergine (Eggplant) Stew with Meatballs & Dried Lime recipe? If you are not a big fan of meat you can make that one with chicken pieces or meatballs like this one. Or use mushrooms if you like and it will still be khoresht bademjoon (aubergine/eggplant khoresht).
Nothing is really set in stone in Persian cooking. We even don’t really measure our ingredients. Most Persian cooks just use their eyes, taste buds and noses and few have measuring cups and spoons in their kitchens!
I learned cooking in the same way. My grandmothers didn’t have measuring cups or scales in their kitchens but very magically they managed to turn out fabulous dishes of same quality every time.
When I’m writing recipes I do use scales and measuring spoons. It takes more time but I want to give you a recipe that works. You can go on to make it your own by adjusting the ingredients to your own taste. It’s the method that really matters.
I often make my sweet and sour chicken with thigh pieces but when I have chicken breasts in the fridge I tend to make chicken meatballs for this khoresht rather than using whole or cut up breasts. All the spices that I add to the meatballs and the onion that goes into it makes the rather bland chicken breast taste so much better and more succulent.
In Iran this dish is usually made with golden aloo bokhara, a special kind of yellow plums that are poached, peeled and sun dried. Aloo bokhara is quite hard to come by here. I find prunes a very good substitute but add a little fresh lemon juice to the sauce. It works quite well.
Chicken meatballs with carrots and prunes is delicious with rice but you can also serve it on its own, with crusty bread and a nice green salad like my Herby, Garlicky, Lemony Romaine Lettuce Salad and a lovely glass of dry white wine.
Ingredients to serve four:
For the meatballs:
For the sauce:
Last night when I realised the only things I had in the fridge were a few aubergines, a handful of cherry tomatoes and some mince, the first thing that came to my mind was an aubergine stew, a cheat’s version, though. The proper one is made with cubed lamb.
What I made is a quick version of the scrumptious Persian gheymeh bademjoon, one of the variants of a fragrant stew of lamb/beef/chicken with slow-fried aubergine called khoresh bademjoon (aubergine/eggplant stew).
Meat plays the second fiddle to vegetables and herbs in many Persian dishes. Have you ever heard of a kilo of herbs going into a dish for six people? Well, that’s quite normal for a Persian dish. For the same reason the name of this stew remains “aubergine stew” whether it’s lamb, beef (chunks or mince or meatballs) or chicken that it’s cooked with. Aubergine is the king and reigns in this stew, quite rightfully!
Aubergines are often paired with chicken. One of the tastiest ever Persian stews is the one in the picture below. It’s made with aubergines and chicken and is flavoured with unripe sour grapes (ghooreh), saffron and cinnamon. Sour grapes sound a bit daunting but their lemony flavour brings out the best in aubergines and chicken.
Last year I posted a recipe for one of the other quick variants of khoresh bademjoon with chicken breasts and courgettes. That one (in the picture below) became very popular with my readers. For the recipe look here.
I’m very lucky the UK, at least the south, is so cosmopolitan. London has so many Persian and Middle eastern groceries I’m never lacking for ingredients. Every time I visit London to see friends I make sure I stock my pantry for a good while. There aren’t any Persian groceries in our town but luckily there are Asian shops where I can find a lot of the ingredients I need and a large array of vegetables, herbs and spices I can’t normally find in big supermarkets.
Supermarkets in the UK usually stock one type of aubergine, the big slightly rounded one, whereas in Asian shops I often find several different types including the lovely sweet and longish ones in the picture above.
I like to keep this dish a bit on low-fat side and usually make it with olive oil but if you don’t have my scruples about calories do add a big knob of butter to the sauce and use more oil to fry the aubergine slices. Makes it so much more delicious.
Aubergine stews are almost always served with plain Persian rice and obviously with such accompaniments as sabzi khordan (for a picture and non-recipe look here), torshi (vinegary pickles), yoghurt and perhaps a chopped tomato and cucumber salad (salad shirazi).
To serve four you will need the following ingredients: