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Iranian Veal Stuffed Apples
10 small to medium Rome Beauty, Jonagold, Stayman Winesap, or other good baking apples
1 1/2 teaspoons granulated sugar
3 tablespoons clarified butter
2 small yellow onions, finely chopped
1 pound ground veal
1 1/3 cups water
2 1/2 tablespoons long-grain white rice (see note)
1/4 teaspoon ground cinnamon
freshly ground pepper
3 tablespoons cider vinegar, or more if needed
3 tablespoons packed brown sugar, or more if needed
Cut a 1/2 inch slice off the stem end of each apple, reserving the tops. With a melon baller or grapefruit spoon, scoop out the core from each apple, being careful not to pierce the blossom end, and discard. Continue to scoop out the apple flesh to form a hollow cavity with sturdy sides. Set the removed pulp aside. Sprinkle the apple cavities with the granulated sugar and set aside with the tops.
Preheat oven to 350 degrees.
In a frying pan, warm the clarified butter over medium-high heat. Add the onions and cook, stirring, for about 5 minutes, or until translucent. Add the veal and cook, breaking up the meat with the spoon, for 3 to 5 minutes, or until it is no longer pink. Add 1/3 cup of the water, the rice and the cinnamon and stir well. Season with salt and pepper and remove from the heat.
Spoon the veal mixture into the apple cavities, dividing it evenly. Replace the tops. Pour the remaining 1 cup water into a baking dish large enough to hold the apples in a single layer. Arrange the stuffed apples in the dish, and then surround them with about 1/2 of the reserved apple pulp (reserve the remaining pulp for another use). Cover the dish with a lid or with aluminum foil.
Bake for about 30 minutes, then uncover the dish. Stir together the vinegar and brown sugar, mix into the pulp and juices in the bottom of the baking dish, and then baste the apple with the mixture. Continue to bake, uncovered, for 15 to 25 minutes longer, or until the apples are tender when pierced with a sharp knife.
Transfer the apples to a warmed serving platter and keep warm. Pass the pulp and liquid in the bottom of the baking dish through a sieve placed over a small saucepan. Place over medium heat and simmer until reduced to a nice sauce consistency. Taste and adjust with more cider vinegar and-or brown sugar to achieve a good sweet-sour balance. Spoon the sauce over the apples and serve at once.
Yields 8 to 10 servings.
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Iranian Veal Stuffed Apples
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Category: Recipes
Prep Time: Cook Time: Total Time:
Iranian Veal Stuffed Apples
10 small to medium Rome Beauty, Jonagold, Stayman Winesap, or other good baking apples
1 1/2 teaspoons granulated sugar
3 tablespoons clarified butter
2 small yellow onions, finely chopped
1 pound ground veal
1 1/3 cups water
2 1/2 tablespoons long-grain white rice (see note)
1/4 teaspoon ground cinnamon
freshly ground pepper
3 tablespoons cider vinegar, or more if needed
3 tablespoons packed brown sugar, or more if needed
Cut a 1/2 inch slice off the stem end of each apple, reserving the tops. With a melon baller or grapefruit spoon, scoop out the core from each apple, being careful not to pierce the blossom end, and discard. Continue to scoop out the apple flesh to form a hollow cavity with sturdy sides. Set the removed pulp aside. Sprinkle the apple cavities with the granulated sugar and set aside with the tops.
Preheat oven to 350 degrees.
In a frying pan, warm the clarified butter over medium-high heat. Add the onions and cook, stirring, for about 5 minutes, or until translucent. Add the veal and cook, breaking up the meat with the spoon, for 3 to 5 minutes, or until it is no longer pink. Add 1/3 cup of the water, the rice and the cinnamon and stir well. Season with salt and pepper and remove from the heat.
Spoon the veal mixture into the apple cavities, dividing it evenly. Replace the tops. Pour the remaining 1 cup water into a baking dish large enough to hold the apples in a single layer. Arrange the stuffed apples in the dish, and then surround them with about 1/2 of the reserved apple pulp (reserve the remaining pulp for another use). Cover the dish with a lid or with aluminum foil.
Bake for about 30 minutes, then uncover the dish. Stir together the vinegar and brown sugar, mix into the pulp and juices in the bottom of the baking dish, and then baste the apple with the mixture. Continue to bake, uncovered, for 15 to 25 minutes longer, or until the apples are tender when pierced with a sharp knife.
Transfer the apples to a warmed serving platter and keep warm. Pass the pulp and liquid in the bottom of the baking dish through a sieve placed over a small saucepan. Place over medium heat and simmer until reduced to a nice sauce consistency. Taste and adjust with more cider vinegar and-or brown sugar to achieve a good sweet-sour balance. Spoon the sauce over the apples and serve at once.
Yields 8 to 10 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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