Sour-cherry preserve (Moraba-ye albalu) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 458) by Najmieh Batmanglij

  • sour cherries
  • limes
  • Show all ingredients...
  • Serves : 2 1/2-pint (240ml) jars

  • EYB Comments

    Sour cherries require overnight maceration before cooking. Can use pitted, fresh or frozen sour cherries for unpitted sour cherries. See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Sour cherries require overnight maceration before cooking. Can use pitted, fresh or frozen sour cherries for unpitted sour cherries. See recipe for variation.

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