4 tablespoons ghee
2 small onions, peeled and thinly sliced
1 pound skinless,boneless chicken leg,or duck breast, or meat (lamb, veal, beef), cut into thin strlps
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1 tablespoon fresh lime juice
3 tablespoons brown jaggery
1/2 teaspoon ground saffron threads, dissolved in 2 tablespoons hot water
5 tart cooking apples sliced
2 carrots cut in 1 inch pieces
1 cup pitted, dried tart cherries
In a medium pot, heat 2 tablespoons ghee over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes longer, stirring occasionally, until golden brown. Add the salt, pepper, and cinnamon. Add 2.5 cups of water, the lime juice, brown sugar, and saffron water and bring to a boil. Cover and simmer for 20 minutes over low heat, stirring occasionally. Meanwhile, peel and core the apples and cut them into wedges.
In a large skillet, heat 2 tablespoons oil over medium heat and fry the apples and carrots for 10 to 15 minutes, stirring occasionally, until all sides are golden brown. Preheat the oven to 350°E Transfer the khoresht to a deep ovenproof casserole. Arrange the apples and cherries on top. Cover and bake for 30 minutes, until the apples and meat are tender.
Taste the khoresht: It should taste sweet and sour. Adjust seasonings, adding sugar or lime juice if necessary. Cover and keep warm until ready to serve. Serve hot with saffron steamed rice.
Variation: Instead of dried cherries, you may use 1/s cup yellow split peas or toor dal. If you do, cook the split-peas in 2 cups of water for 20 minutes, drain, and add just before placing in the over.