Apple + Cherry Khoresh

Using fruit and nuts to create a slow-cooked braise with a sweet and sour flavor has been part of Persian cooking since ancient times (we have references to it as far back as the 6th century). This is a wonderfully easy recipe to make and delicious. I use Fuji apples, but you can use any kind of firm apple, and dried tart cherries are readily available everywhere in the U.S. these days.