Jardalu

These sweet-kernel dried apricots (Prunus armeniaca ‘Hunza’) come from Afghanistan or Pakistan, where they’re grown in high valleys from six thousand to eight thousand feet above sea level. The “almonds” of sweet-kernel apricots contain little or none of the prussic acid found in conventional varieties. The Gujarati name jardalu comes from the Persian zard-alu, “yellow plum.” Kid or chicken dishes cooked with jardalus are among the best known and most loved in the Parsi repertoire. Look for jardalus at Indian, Pakistani, or Afghani groceries, checking them carefully through the plastic bag to be sure they look sound and aren’t riddled with holes. Color is less important. Jardalus as we buy them in the United States are too hard to be eaten as is; they need to be soaked and poached. Be sure to take the time to crack open the pits to get to the kernels, which are like the best almond you’ve ever tasted.