The preparation is simple, super quick, and will blow you away.
Wash the sour cherries, dry them well, and pit them.
Place sour cherries in a pot with 1/4 liter of water and sugar and simmer for 10 minutes. The cherries are to stay in one piece and should not break up. Set aside.
Peel and finely grate the onion, and then discard the onion water, mix well with the minced lamb and spices.
Roll the minced meat into small balls and fry them in oil.
Add the juice of the sour cherries to the meatballs.
Sauté the sour cherries in butter, add them to the meatballs, and simmer for another 15 min. If the stew is still tangy, adjust it to your taste with some added sugar.
Since the dish is ready in 30 minutes, the sauce will not become as thick as in stews that simmer for a long time. If the sauce is a bit runny, add two tablespoons of tomato or pomegranate paste to thicken.
Pistachio or almond slivers add color (optional).
This dish goes well with Persian rice and dugh.