Khoresht-e Holu

Preparation

1. Peaches are much loved in Iran and are used in cooking. Prepare this sauce as in the preceding recipe, using either meat or chicken, and substituting 4–5 large, slightly unripe peaches or nectarines, preferably not-quite-ripe ones, for the apples. To peel them easily, first plunge them in boiling water for moments only. Then peel, remove the pits, and slice them or cut them into largish pieces. Sauté briefly in butter or oil, and add them to the sauce with 1/2 cup chopped flat-leaf parsley and 3 tablespoons chopped fresh mint. Simmer for a further 5 to 10 minutes. Here again, lemon juice and cinnamon are the flavoring. Some people like to add about 1–2 tablespoons sugar.