Apricot and Almond Stew With Rice |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is an Iraqi dish thought to have originated in Iran. It's tangy and sweet and is a special treat in my family. I have not included the directions for making the rice as I sometimes use a rice cooker and at other times I make it steamed the traditional way. Either way is fine. Sour salt, also called citric acid crystals looks like sugar and can be found in most stores. Careful, it is very potent. The weight of the apricots is a guess. It is one box or bag of dried apricots as packaged in the stores. Ingredients:
1 (8 ounce) box dried apricots |
1 cup water |
1 medium onion, diced |
3/4 cup sugar, approx |
1/4 cup slivered almonds, not sliced |
1 tablespoon tomato paste |
salt, to taste |
1/4-1/2 teaspoon citric acid (citric acid) |
2 tablespoons oil |
1 cup rice, before cooking |
Directions:
1. Soak apricots for about 1 hour in warm water.
2. Sauté onion and almonds in small amount of oil until almonds are a light, golden brown and the onion is nearly transparent.
3. Add apricots, including the water they soaked in, together with the salt, tomato paste with the sautéd almond and onions in a pan.
4. Simmer until apricots are tender and liquid is thickened – about 30 minutes. Be careful not to scorch. The consistency should be like that of a stew or slurry. Add more water if necessary.
5. Finally, add the sugar and sour salt. Stir and simmer about another 5 minutes.
6. *Preparation time is about 20 minutes not including the soaking time.
7. Serve over hot rice.
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