Maloos Zardaloo – Charming Apricot

When I was a kid we got a German Shepherd puppy we named Maloos.  “Maloos” is an adjective in Farsi that is used to describe a quality of charm:  a docile, sweet, borderline babyish type of adorable charm.

Valentine Rabeet the bunny (thank you for the pic, D!) is (stunningly) maloos:

Maloos, adorable in his own right but a fiercely macho dog and a “chien méchant” if there ever was one, was decidedly not maloos.  Oh boy, was that the wrong name for him.  “Dandoon teez” or “Fang” would have been a better fit.

But there is a particular Persian fare that is a charmer all right: “maloos zardaloo” or “charming apricot.”  A no-fuss, no-muss creation that uses apricots and not much else, barely requires any face-time with the stove, and takes all of 5 minutes to make. Now that’s charming!

The recipe is courtesy of my father – who fondly narrates the tale of my grandmother making this (in a pinch and when in a bind) as a quick-lunch for her brood come summer-time.  If you ever have one too many apricots and looking to sate the belly yet exit the kitchen fast, this one’s for you.


  • 5 ripe apricots (preferably ones that taste a bit tangy)
  • 2 or more sprigs of fresh mint
  • Optional toppings: 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.  Instead of feta, you could also use goat cheese which would be decadently good.  (Thank you B for the idea!) Another option is to skip the bread and instead have the apricots with some yogurt and honey and slivered almonds.  Delicious!

Make it, enjoy it, and noosheh jaan!


22 thoughts on “Maloos Zardaloo – Charming Apricot

    • Quite simply, Heaven on a plate! Couldn’t believe the smell, too. Gorgeous. Shame that apricots are so darned expensive here.
      Anyway, I’m blogging as I write about the stuffed mushrooms I made to go with them. And, will be mentioning your post with a link – hope you don’t mind!

      • Mind? I’m delighted! You know, I think you could also try this with peaches if apricots are expensive in your area. Should work equally well. Really happy to hear that a recipe of my late grandmother from Kermanshah is making the rounds globally! It’s wonderful. 🙂

  1. Last week I made a few small maloos apricot – mint sandwiches (with tiny wholewheat buns and  added some goat cheese too) and took them to work. They were gone in a fraction of a second! T H A N K Y O U !

  2. Hi Banafsheh, thank you for the music-to-the-ears feedback, love it! Goat cheese is an ingenious ingredient to add to the apricots, I can imagine how good that must taste. Off to to edit recipe to include your idea!

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    • I’d never heard of it either and then while quizzing my father for regional recipes, he remembered this being something that my maman bozorg often whipped otu in the summer as a quick lunch for her considerable brood! It’s really easy and surprisingly delicious with goat cheese as a sandwich. Nush ‘e jan!

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