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.
Ingredients
- 5 ripe apricots (preferably ones that taste a bit tangy)
- 2 or more sprigs of fresh mint
- Optional toppings: feta cheese and chopped walnuts
Direction
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.
Serving
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!
Would never have thought of cooking apricots like this. Absolutely adore them. And they’re in stock in one of my local supermarkets, atm. Hmm…
It’s pretty delicious so I’d say: give it a try! If you do, curious to know what you think.
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. 🙂
Thanks for that. Should be up with an hour!
So happy to have found your website, it’s beautiful, I love this simple dish. Persian food is my absolute favorite I so look forward to learning more from you.
Years ago I had a cat that I named Maloos!
Seriously? Are you secretly Persian? 😉
No I was married to a Persian. I learned how to cook from his sister and other friends. His father was the chef to the Shah so they were pretty adept with the food. I want to learn more, forgot so many recipes and never wrote them all down.
The feeling is totally mutual. Or as my nephew might say: super duper whooper mutual! (ps. Must touch base with you later to find out how you got into Persian food.) -azita
That: is very interesting! To be continued! 😉
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 !
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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Beautiful simple use of apricots Azita! Look forward to trying this soon. 🙂
cool! also sending “cool” vibes your way! 😉
I never heard of “Maloos Zardaloo”! Quick and sounds scrumptious, specially with goat cheese… I am going to try this.. Thanks for sharing!
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!