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
ripe apricots (preferably ones that taste tangy)
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.