Preparation

Recorded in the 13th-century cookbook Kitab al-Tabikh compiled in Baghdad, sikbaj represents the sophisticated cuisine of the Abbasid Caliphate. This dish showcases the Persian principle of balancing flavors—a concept that would later influence cuisines from India to Morocco, and even inspire Chinese sweet-and-sour dishes through Silk Road trade.

Preparation

1. Heat olive oil in a heavy-bottomed pot over medium-high heat.
2. Working in batches to avoid crowding, brown the meat cubes on all sides, about 8-10 minutes total. Remove and set aside.
3. In the same pot, add the chopped onion and cook until softened and golden, about 7 minutes.
4. Crush saffron threads between your fingers and dissolve in 2 tablespoons of warm water.
5. Return the meat to the pot and add vinegar, honey, water, cinnamon, ginger, saffron water, salt, and pepper.
6. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1½ to 2 hours until the meat is very tender.
7. If the sauce seems too thin, uncover during the last 20 minutes to allow reduction. It should be glossy and coat the meat.
8. Taste and adjust the balance of honey and vinegar to achieve a harmonious sweet-sour flavor.
9. Just before serving, stir in fresh mint and cilantro.
10. Garnish with toasted almonds.

Serve with flatbread or over rice pilaf. Medieval diners would have eaten this with their hands, using bread to scoop the tender meat and sauce. The complex interplay of flavors demonstrates why Baghdad was considered the culinary capital of the medieval world.