Qubani Ka Meetha — Hyderabadi Apricot Dessert (قبانی کا میٹھا)

Hyderabad, Deccan — the apricot (Prunus armeniaca) was introduced through Persian-Arab trade and became embedded in the Nizam-era royal cuisine

Qubani ka meetha is Hyderabad's most loved dessert — dried apricots (Prunus armeniaca — qubani in Urdu, from the Hunza Valley or Iran) stewed until they break into a thick, jammy, deep orange compote, then served with cream or custard. The preparation is deceptively simple but entirely dependent on the quality of the dried apricot: plump, semi-moist Hunza apricots with an intense, honeyed sourness are essential; commercial dried apricots that have been sulphur-treated produce a pale, sweet compote lacking the characteristic tang. The apricot stones are cracked open and the kernels added to the stew — the kernel's slight bitterness and almond-like flavour deepens the compote.

• The apricot compote parallels the Moroccan tagine with apricots and the Persian khoresht-e-aloo in the sweet-sour stone-fruit stew tradition.

Served warm with cold cream or ice cream. The conclusion of a Hyderabadi feast — biryani → mirchi ka salan → haleem → qubani ka meetha.