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Author Notes: Maloos Zard'aloo, literally "charming apricot", is a Persian recipe from the Kermanshah region of Iran. My father fondly recounts that come summertime, my late grandmother would make this as a quick-fix lunch for her brood. If you ever have one too many apricots and looking to sate the belly yet exit the kitchen fast, this one’s for you. A good lunch for a heatwave! - Fig and Quince
- 4-5 ripe apricots (preferably ones that taste tangy)
- 3 sprigs of fresh mint
- Optional: feta cheese and chopped walnuts
- Halve apricots and remove the pits. In a skillet, heat olive oil until it sizzles. Add apricots and saute for two minutes or so until the flesh softens and gives. Garnish with fresh mint sprigs and serve.
- Eat with bread for a light lunch or supper. For a heartier fare: top with feta cheese and coarsely chopped walnuts. Another option is to skip the bread and instead have the apricots with some yogurt and honey and slivered almonds.
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