Notice: Function add_theme_support( 'html5' ) was called incorrectly. You need to pass an array of types. Please see Debugging in WordPress for more information. (This message was added in version 3.6.1.) in /var/www/wp-includes/functions.php on line 5831
Prep time: 10 minutes
Cooking time: 20-25 minutes for 2 batches
Yield: 10 apple halves
Recipe type: Moraba/Preserves
Cuisine: Persian
  • 1 ½ pounds small firm golden delicious apples (about 5), cored, peeled and cut in half
  • 2 ½ cups water
  • 1 ¼ cups granulated sugar
  • 1 TBSP freshly squeezed lemon juice
  • ⅛ tsp vanilla powder, or ½ tsp vanilla extract
  1. Core, peel and cut the apples in half through where the core was. To keep the peeled apples from browning rub the surface with a cut lemon. If the apples are large instead of cutting them in half, cut them into quarters.
  2. Add water, sugar and lemon juice to a 3-Qt heavy bottomed saucepan and bring it to a boil over medium high. Let it boil for 5 minutes. Add the vanilla powder or vanilla extract. This is a thin syrup to start with and then it gets thicker as the apples cook.
  3. The apples are going to be cooked in two batches. Add the apples with the cut side down in the saucepan in a single layer. Bring it to a boil and continue boiling over medium high for 5 minutes.
  4. Use two forks to turn the apples and check the cooked side of each apple half, if you can easily poke it with the fork, flip it over carefully and continue cooking over medium high for another 5-7 minutes. The apples are ready when you can pierce both sides easily with a fork. Check the apples carefully and try not to tear into them.
  5. Use a slotted spoon to transfer the cooked apples to a heat-proof glass dish.
  6. Add the remaining uncooked apples to the hot syrup with the cut side down and continue cooking the same as the previous batch. The syrup will be thicker by now and tends to overflow, don’t leave it unattended.
  7. When all of the apples are cooked, turn the heat off, transfer the apples to the heat-proof dish and pour the hot thick syrup over the cooked apples. Let the apple preserves cool in room temperature without covering it. Chill it completely in the refrigerator before covering it. Store in an airtight container up to a week to ten days in the refrigerator.
  8. When serving, spoon some of the syrup over the apples and sprinkle with unsalted pistachios if desired. Apple preserves can be served with cottage cheese or yogurt. It is also wonderful with cream cheese or honey on toasted flat bread or any bread of your choice.
Recipe by Persian Mama at