“Albaloo Khoshk – dried sour cherries from the airfryer.” Just reading this takes me back to hot Persian summer days, sitting under the shade of our sour cherry trees in the garden, with red fingers, red lips, and a big bowl of freshly picked cherries on my lap. Back then, we spread the cherries out on large cloths in the sun to make this beloved Persian snack. Today, I make them easily in my airfryer and bring a little piece of home into my small German kitchen. I love how in Iran, the cherries are sold dried with their stones still inside. You just pop one in your mouth and suck on it until only the little stone is left. This simple snack connects generations and always brings back warm memories.
MY TRUSTED KITCHEN HELPER – NINJA DOUBLE STACK XL
By the way, I got my Ninja Airfryer Double Stack XL* as a birthday present from my best friend (not sponsored, just pure love and recommendation). I was so incredibly happy when I unpacked it. It doesn’t just fry – it also has a dehydrator mode, which is perfect for my dried fruit experiments. Since then, it’s always in use. I cook fish, meat, Pirashki Ghoosht- Persian Piroshki, crispy fries, veggie chips, and even my breakfast eggs in it when I’m in a hurry. It has become my absolute favourite kitchen gadget and makes my daily cooking so much easier. Without it, I probably wouldn’t have made Albaloo Khoshk so quickly.
THE PERSIAN LOVE FOR SOUR CHERRIES
In Iran, fruits are very important. You will never find a market without beautifully arranged piles of fresh fruits: apricots, mulberries, figs, pomegranates, grapes, barberries, and of course, the famous sour cherries – Albaloo. We eat them fresh (with salt), make compote, cook them with rice (Albaloo Polo), or as Stew with Meatballs or Chicken, and dry them into Khoshk for snacking. Every family has its own way of using sour cherries. Some make jam or syrup, others freeze them. But the most popular way is to dry them and snack on them.
DRIED FRUIT SHOPS IN TEHRAN
If you’ve ever been to Tehran, you probably know the Khoshkbar Forushi (or Miveh Khoshk Forushi – dried fruit shops). Sometimes there are whole streets full of them. You can find everything there: raisins, mulberries, barberries, dried figs, dates, walnuts, apricots, and of course, dried sour cherries. Even just walking by, you smell the sweet and sour fruits in the air. The dried sour cherries sit in big containers, dark red and shiny, and they are an important part of every Persian Ajil mix. Ajil means “mix of nuts and dried fruits” and is a traditional snack for guests, celebrations, and especially for Yalda night (the winter solstice).
TIPS FOR EVEN BETTER ALBALOO KHOSHK
- Use fully ripe sour cherries, as they have the best flavour.
- If you want, soak them briefly in saltwater (1 tsp salt in 500 ml water for 5 minutes, then dry them). This makes the taste more intense.
- For a sweeter snack, mix them with a little honey or sugar before drying. They will taste naturally candied.
- Store them in an airtight container in a cool, dark place (fridge or freezer) to keep their flavour fresh.
HOW TO USE DRIED SOUR CHERRIES
Dried sour cherries are super versatile. Here are some of my favourite ways to use them:
- Eat them just as they are, a typical Persian snack: slightly sour and so satisfying.
- Mix them with pomegranate molasses and eat them as Torshak, a traditional Persian sour snack made from fruits mixed with tangy, thick pomegranate molasses.
- You can make a simple tea by steeping a handful of dried sour cherries in hot water for about 10 minutes. This ruby red tea tastes lightly sour and fruity and is known in Persian tradition to help with digestion and cool the body on hot days.
- Add them to your Ajil nut mix with pistachios, almonds, walnuts, raisins, and mulberries – perfect for guests or movie nights.
- Mix them into your granola, like I do. I eat them in my yoghurt in the morning. Their sourness goes so well with sweet mulberries.
- Bake them in cookies or biscotti instead of cranberries. They’re delicious with white chocolate or almond dough.
- Sprinkle them on yoghurt, overnight oats, or porridge.
- Add them to savory dishes, like chopped into meatballs, Koofteh, or Persian meatloaf for a sweet-sour flavour.
- Dip them in dark chocolate for a perfect festive treat.
WHY MAKE ALBALOO KHOSHK YOURSELF?
- You know exactly what’s in them, with no preservatives.
- You can choose how soft or dry you want them.
- They’re cheaper than buying organic dried cherries.
- And most importantly, it’s fun to recreate traditional recipes with modern kitchen tools and bring a piece of Persian food culture into your everyday life.
Whenever you see beautiful ripe sour cherries at the market, think of this recipe for Albaloo Khoshk – Dried Sour Cherries from the Airfryer. Make yourself a little supply that will last all year. Whether in granola, as a snack, in rice dishes, or just on their own, they are a delicious gift made by your own hands.
MY EASY RECIPE FOR ALBALOO KHOSHK IN THE AIRFRYER
Since I got my airfryer, drying sour cherries is so simple. No more waiting for days, and here is how I make them:
INGREDIENTS ALBALOO KHOSHK IN THE AIRFRYER
500 g fresh sour cherries
Salt (optional)
INSTRUCTIONS ALBALOO KHOSHK IN THE AIRFRYER
Wash the cherries well and dry them carefully with a clean towel or kitchen paper.
Remove the stems but leave the stones inside. They keep the flavour and help the cherries keep their shape. If you want to use them in cookies or rice dishes, it’s better to remove the stones before drying.
Place the cherries in the airfryer basket or on baking paper, making sure they don’t overlap.
Dry at 60-70°C for 4-5 hours. Depending on your airfryer, adjust the temperature slightly. Avoid high heat, or they will harden before drying completely.
Check after about 4 hours. They are ready when they feel leathery and chewy, but not rock hard. They will get a little firmer as they cool.
Let them cool down completely before storing them in airtight jars or containers.
I hope you try this recipe and let me know how it goes for you. Do you remember Albaloo Khoshk from your childhood, or do you use them in modern ways? I would love to hear your story.
Nooshe Jan – Enjoy your meal!
Befarmayid
Susan
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Albaloo Khoshk – Dried Sour Cherries from the Airfryer
You just pop one in your mouth and suck on it until only the little stone is left.
Ingredients
INGREDIENTS ALBALOO KHOSHK IN THE AIRFRYER
- 500 g fresh sour cherries
- Salt optional
Instructions
INSTRUCTIONS ALBALOO KHOSHK IN THE AIRFRYER
-
Wash the cherries well and dry them carefully with a clean towel or kitchen paper.
-
Remove the stems but leave the stones inside. They keep the flavour and help the cherries keep their shape. If you want to use them in cookies or rice dishes, it’s better to remove the stones before drying.
-
Place the cherries in the airfryer basket or on baking paper, making sure they don’t overlap.
-
Dry at 60-70°C for 4-5 hours. Depending on your airfryer, adjust the temperature slightly. Avoid high heat, or they will harden before drying completely.
-
Check after about 4 hours. They are ready when they feel leathery and chewy, but not rock hard. They will get a little firmer as they cool.
-
Let them cool down completely before storing them in airtight jars or containers.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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