Apple stew or Khoresh-e-sib in Persian, has a fun flavor. It has a gentle sweetness to it but it’s also sour. It has a flare of cinnamon and other spices, but none of them is dominant, so the result is a balanced, mild, but very interesting dish.
As in all Khoreshes, the dish is not about the meat. The meat is just one of the ingredients that help contribute to the combination of flavors and to the final result. For this reason, the amounts of meat in khoresh are less than you’ll find in other stews.
1/3 cup yellow split pea
3 tbs oil
1 large onion, chopped
1lb boneless chicken thighs (or beef, lamb), cut into thin strips
1 tsp salt
½ tsp black pepper
1 cup water
2 tbs lime juice
3 tbs brown sugar
½ tsp turmeric
5 tart apples, peeled and cored
2 tbs oil
In a small saucepan combine the split pea with 2 cups water and cook for 20 minutes. Drain and set aside.
In a medium pot, heat the oil and sauté the onion until translucent. Add the chicken and sauté for 5 more minutes, stirring occasionally. Add the salt, pepper, and cinnamon.
Add 1 cup water, lime juice, sugar, and turmeric. Simmer for 15 minutes over low heat.
Cut each apple into 8 wedges. Heat two tbs oil in a skillet and fry the apples, turning them until they are golden brown on all sides.
Preheat oven to 350F.
In an ovenproof dish place the cooked chicken. Pour the split pea on top and arrange the apples on top of the peas. Cover and bake for 30 minutes.
Serve over white basmati rice.