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Persian baked apples
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Persian-inspired apple and beef bake for a delicious weeknight dinner.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 15g butter
  • 1 brown onion, finely chopped
  • 200g beef mince
  • 60g (1/4 cup) yellow split peas
  • 1/4 tsp ground turmeric
  • 0.63 gm ground cinnamon
  • 1/4 tsp ground cloves
  • Pinch chilli powder
  • 625ml (2 1/2 cups) chicken style liquid stock
  • Pinch saffron threads
  • 125ml (1/2 cup) warm water
  • 6 Pink Lady apples
  • 1 cinnamon stick
  • 16.00 gm brown sugar
  • 130g (1/2 cup) Greek Style Yoghurt
  • Fresh mint leaves, to serve
Instructions:
  • In a frying pan over medium-low heat, combine oil and butter. Sauté onion for 5 minutes until soft. Increase heat to high, add beef, and cook for 3 minutes until browned. Mix in split peas, turmeric, ground cinnamon, cloves, and chili. Pour in 500ml (2 cups) of stock, season, and simmer on low for 25-30 minutes until peas are tender and liquid has reduced. Let cool.
  • Preheat your oven to 190C (170C fan forced). Soak saffron in water and set aside for 10 minutes. Remove the tops of the apples and set them aside. Core the apples, keeping the base intact, then use a small knife to enlarge the cavity.
  • Place the apples in a roasting pan. Pour in the saffron mixture and remaining stock. Add the cinnamon stick. Fill the apples with stuffing, sprinkle with brown sugar, and place the apple tops on. Cover with nonstick baking paper and aluminum foil. Roast for 50 minutes, then uncover and roast for another 10 minutes until the apples are soft. Serve with yogurt and mint leaves.

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