Khoresht-e Sib and Khoresht-e Kadoo Sirke-Shireh : Two healthy Iranian stews with a mildly sweet flavor.

Iranian cuisine is renowned for its use of natural ingredients. Over hundreds of years, Iranian chefs have created a wide variety of dishes using locally available foods, resulting in delicious and diverse recipes. Among the traditional dishes of Yazd, there are two dishes with a similar flavor, both prepared using apples and pumpkin. These two ingredients are abundant in Yazd, as they are common orchard and agricultural products in the province.

Khoresht-e Kadoo Sirke-Shireh – Pumpkin Stew with Vinegar and Molasses

Kadoo Sirke-Shireh is considered one of Yazd’s traditional dishes. It is usually prepared with a mildly sweet flavor, preferred by the locals. However, by adjusting the proportions of the ingredients, it can be made sweeter or more tangy according to taste.

Ingredients for Khoresht-e Kadoo Sirke-Shireh (Serves 6–8):

• Onions: 2 large

• Turmeric: 2 teaspoons

• Meat: 500 grams (preferably lamb shank, ideally with bone)

• Grape vinegar: 1 cup

• Sugar: 1 cup

• Zucchini: 1–1.5 kilograms

• Salt and black pepper: to taste

Notes:

• Choose large onions, as fried onions (piaz dagh) play an important role in Iranian dishes. Give them time to develop their full flavor in the stew.

• Use lamb shank for the meat, preferably with bone, to enhance the richness and depth of the stew.

As always, the cooking process begins with making fried onions (piaz dagh). Finely chop the onions and sauté them in a pot over low heat until they become soft and golden.

Next, add turmeric, black pepper, and the meat, and continue frying until the meat changes color. Pour in a few cups of boiling water and let the meat cook until tender.

While the meat is cooking, peel the zucchini, cut them into pieces, and fry them in oil until lightly golden.

Once the meat is cooked, add the fried zucchini, grape vinegar, sugar, and salt, and let the stew simmer over low heat for about 30 minutes until the flavors meld and the dish thickens.

When adding the zucchini to the stew, avoid having too much water in the pot. The dish should take on a honey-like consistency by the time it’s served. Boiling the zucchini too much will break down its texture and reduce the overall flavor and appeal of the stew.

One of the key tricks to making this dish delicious is balancing the amount of vinegar and sugar. The ratio of these two ingredients depends entirely on the chef’s taste, but achieving the perfect balance requires experience and practice.

You can use chicken or turkey instead of lamb. However, keep in mind that because these meats are more tender, the cooking time will be shorter.

Serving Khoresht-e Kadoo Sirke-Shireh 

This dish is usually served with bread, but you can also enjoy it with steamed rice if you prefer. Popular accompaniments include Shirazi salad, lettuce salad, yogurt, fresh herbs, and doogh (yogurt drink), which complement the flavors of the stew perfectly.

Khoresht-e Sib – Apple Stew

The flavor of Apple Stew is wonderfully pleasant, highlighted by the aroma and taste of apples. In preparing this dish, dried plums (Aloo Bukhara) are often used to give the stew a mildly sweet and balanced flavor.

Ingredients for Khoresht-e Sib (Apple Stew) – Serves 4–5:

• Meat: 400 grams (chicken or red meat can be used)

• Apples: 5, cut into cubes

• Split peas (Lapeh): 200 grams

• Dried plums (Aloo Bukhara): 1 cup (optional, can be increased for extra sweetness)

• Onion: 1

• Fresh ginger: 1 tablespoon

• Ground cinnamon: 2 teaspoons

• Brewed saffron: ½ cup

Preparation Notes:

• Soak the split peas overnight before cooking. Boil them for 20 minutes prior to adding to the stew.

• Cut the apples into cubes and place them in cold water to prevent them from turning dark before being added to the stew.

• Dried plums enhance the flavor, so feel free to use more if desired.

Recipe instructions for Khoresht-e Sib 

Sauté the onions in oil and add the meat to them. When the meat changes color, add half of the ginger along with three tablespoons of brewed saffron. After briefly sautéing, add the split peas, one teaspoon of cinnamon, and the dried plums to the pot.

Now it’s time to add the apples. Add the water in which the apples were soaking to the stew as well. Then, cover the pot and let the stew cook for about half an hour until it thickens and the flavors meld.