Title: Khoresht Zardaloo (Veal & Apricot Stew)
Categories: Israel Jewish Persian
Yield: 1 Servings

1	c	Dried apricots
3	c	Water
1	lb	Boneless veal, cut into
2		-in cubes
1	c	Celery cut into 1/2-in thick slices
2		Dried limes (limoo amoni), broken into large pcs
1/4	c	Tomato paste
1/4	ts	Ground turmeric
1	ts	Honey
1	ts	Salt
1		Fresh quince, sliced into
		3-" lengths 1/4-" thick

The important flavorings of this stew are fruits. A tart accent is provided by dried lime (limoo amoni) & a suggestion of sweetness exerted by honey & apricots. The result is not quite sweet-and-sour. Should quince not be available, omit it & double amount of apricots.

1. Soak apricots in 1 cup of water for 2 hrs. 2. Put all ingreds into a large pan, including soaked apricots & liquid. Bring to a boil & simmer over low heat for abt 1-1/2 hrs to tenderize veal. The liquid will evaporate somewhat but there should be substantial sauce. Serve warm w/white rice. Serves 4 to 6 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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