📝 About This Recipe
A hidden gem of Persian royal cuisine, Khoresht-e-Sib is an exquisite balance of savory meat, aromatic saffron, and the gentle sweetness of softened apples. This sophisticated stew originates from the central regions of Iran, showcasing the 'sweet and sour' (mikhosh) flavor profile that defines high-end Persian cooking. The apples become tender and jammy, infusing the rich lamb broth with a delicate fruitiness that is perfectly balanced by a splash of fresh lime juice.
🥗 Ingredients
The Meat Base
- 1.5 pounds Lamb or Beef chuck (cut into 1-inch cubes)
- 2 medium Yellow onion (finely diced)
- 3 tablespoons Vegetable oil (for sautéing)
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Black pepper (freshly cracked)
- 3-4 cups Water (boiling)
The Fruit and Aromatics
- 3 large Apples (firm variety like Gala or Fuji, peeled and sliced into thick wedges)
- 1/3 cup Yellow split peas (rinsed and soaked for 30 minutes)
- 2 tablespoons Tomato paste
- 1/2 teaspoon Saffron thread (ground and dissolved in 2 tbsp hot water)
- 1 piece Cinnamon stick (roughly 2 inches long)
- 3 tablespoons Fresh lime juice (or juice of 1 large lime)
- 1-2 tablespoons Sugar (optional, to balance the acidity)
- to taste Salt
For Garnish
- 1 pinch Dried rose petals (culinary grade)
- 1 tablespoon Slivered pistachios (optional)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Add the diced onions and sauté for 8-10 minutes until they turn a deep golden brown.
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2
Add the meat cubes to the pot. Increase heat slightly and brown the meat on all sides until the moisture has evaporated and the meat is sealed. Stir in the turmeric and black pepper, cooking for 1 minute until fragrant.
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3
Pour in 3-4 cups of boiling water, just enough to cover the meat by an inch. Bring to a boil, then reduce heat to low. Cover and simmer for 60-75 minutes, or until the meat is 80% tender.
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4
While the meat simmers, place the soaked split peas in a small pot with 2 cups of water. Boil for 15-20 minutes until tender but still holding their shape. Drain and set aside (cooking them separately prevents the stew from becoming cloudy).
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5
In a small skillet, heat the remaining 1 tablespoon of oil. Add the tomato paste and sauté for 2-3 minutes; this removes the raw metallic taste and deepens the color of the stew.
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6
Once the meat is nearly tender, stir the sautéed tomato paste, the cooked split peas, and the cinnamon stick into the main pot.
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7
Prepare the apples: peel, core, and cut them into 8 thick wedges each. In the same skillet used for the tomato paste, lightly sear the apple wedges for 2 minutes per side. This helps them maintain their shape in the stew.
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8
Gently nestle the apple wedges into the stew. Add the bloomed saffron water, lime juice, and salt. Taste the broth; if it is too tart, add 1 tablespoon of sugar to achieve a balanced 'sweet and sour' profile.
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9
Cover and simmer on very low heat for another 20-30 minutes. Be careful not to overcook, or the apples will turn into mush; they should be soft but distinct.
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10
Check the consistency of the sauce. If it is too thin, simmer uncovered for a few minutes to thicken. The final sauce should be rich and velvety.
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11
Discard the cinnamon stick. Transfer the stew to a serving bowl, ensuring the apple wedges are displayed on top.
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12
Garnish with a sprinkle of dried rose petals and slivered pistachios for a truly royal presentation.
💡 Chef's Tips
Always use firm apples like Fuji, Gala, or Braeburn; soft apples like McIntosh will disintegrate during the simmering process. Don't skip browning the tomato paste, as this step is essential for the deep red hue and complex umami flavor of the stew. If you prefer a more tart flavor, you can add 2-3 dried limes (limoo amani) along with the meat, but ensure you pierce them first. Saffron is the soul of this dish; use high-quality threads and grind them with a pinch of sugar for the most vibrant color. Cooking the split peas separately ensures they don't overcook and turn the stew into a thick porridge.
🍽️ Serving Suggestions
Serve alongside 'Chelo', the classic Persian steamed basmati rice with a crispy Tahdig crust. A side of 'Mast-o-Khiar' (yogurt and cucumber dip) provides a cool contrast to the warm spices. Fresh herbs (Sabzi Khordan) like radish, mint, and scallions are the perfect palate cleanser. Pair with a glass of 'Doogh', a chilled savory yogurt drink with dried mint. For a modern twist, serve with a crisp Shirazi salad to add a crunchy texture to the meal.