The Recipe

Iranian Veal-Stuffed Apples

Name: Iranian Veal-Stuffed Apples
Yield: servings:10
Ingredients: 10 small to medium Rome Beauty, Jonagold, Stayman, Winesaps, or other good baking apples; 1 1/2 teaspoons granulated sugar; 3 tablespoons Clarified Butter Lee Hanson and Riad Nasr's Clarified Butter; 2 small onions, finely chopped; 1 pound ground veal; 1 1/3 cups water; 2 1/2 tablespoons raw long-grain white rice; 3/4 teaspoon ground cinnamon; Coarse salt and freshly ground pepper; 3 tablespoons cider vinegar, plus more if needed; 3 tablespoons light-brown sugar, packed, plus more if needed

COOK TIME : a few secondsPREP TIME : a few seconds

From Martha Stewart

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Ingredients

DESCRIPTION

The recipes in "An Apple Harvest," by Frank Browning and Sharon Silva, reflect Frank's love of this fruit and its role in world cuisine. This recipe, from Iran, where it is said apples were first cultivated, is a wonderful combination of sweet and savory:

INGREDIENTS

10 small to medium Rome Beauty, Jonagold, Stayman, Winesaps, or other good baking apples
1 1/2 teaspoons granulated sugar
3 tablespoons Clarified Butter Lee Hanson and Riad Nasr's Clarified Butter
2 small onions, finely chopped
1 pound ground veal
1 1/3 cups water
2 1/2 tablespoons raw long-grain white rice
3/4 teaspoon ground cinnamon
Coarse salt and freshly ground pepper
3 tablespoons cider vinegar, plus more if needed
3 tablespoons light-brown sugar, packed, plus more if needed

DIRECTIONS

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NUTRITION