Khoresh Sib, sib meaning apple in Persian, is one of the more delicate entries in the canon of Persian fruit-and-meat stews. Where beef-based khoreshes tend toward richness, this chicken version is lighter and more aromatic, the apple providing gentle tartness against a backdrop of cinnamon, turmeric, and the omnipresent Persian balance of sweet and sour (shirin o torsh). The dish is a reminder that when apples first arrived in Persia from Central Asia over three thousand years ago, they were valued as much for cooking as for eating raw: their tartness was a spice in its own right.
Ingredients
Chicken
1 kg chicken pieces (bone-in thighs and drumsticks), skin-on
Aromatics
1 piece large onion, thinly sliced
Cooking
2 tbsp unsalted butter
2 tbsp vegetable oil
Fruit
4 piece Granny Smith apples, peeled, cored, and quartered
3 tbsp fresh lemon juice
2 tbsp granulated sugar
Spices
0.5 tsp ground turmeric
0.5 tsp ground cinnamon
0.25 tsp ground cardamom
0.25 tsp black pepper
1 tsp salt, plus more to taste
Liquid
200 ml warm water or light chicken stock
Method
Heat the butter and oil in a wide heavy pot over medium-high heat. Season the chicken pieces with salt, turmeric, and pepper. Brown the chicken on all sides until golden, 6–8 minutes. Remove and set aside.
In the same pot, reduce heat to medium and sauté the sliced onion until translucent and lightly golden, 8–10 minutes. Add the cinnamon and cardamom and stir for 30 seconds.
Return the chicken to the pot. Add the warm water or stock, lemon juice, and sugar. Stir to combine, then bring to a gentle boil. Reduce heat to low, cover, and simmer for 35 minutes.
Toss the apple quarters with a squeeze of lemon juice. Add the apples to the pot, nestling them around the chicken. Re-cover and cook for a further 20–25 minutes until the apples are tender but hold their shape.
Taste and adjust the balance of lemon juice and sugar to achieve a pleasing sweet-sour flavour.
Serve over saffron-scented basmati rice (chelow) with fresh herbs and plain yogurt.
Notes
The stew thickens as it rests. If the sauce seems thin, remove the lid and simmer uncovered for 5 minutes before serving. Leftovers keep refrigerated for 3 days and reheat beautifully.
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