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!