Persian Quince Stew(Khoresh-E Beh)

* Exported from MasterCook *

Persian Quince Stew (Khoresh-E Beh)

Recipe By : The Persian cookbook, "Food of Life"
Serving Size : 1 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 onions -- finely sliced
1/3 cup oil -- or butter
1 pound stew meat -- cut in 1 inch cubes
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground cinnamon
3 cups water
2 large quince
3 tablespoons sugar
1/4 cup vinegar -- or lemon juice
1/4 teaspoon saffron -- dissolve in 1Tb. hot
1/3 cup yellow split peas

In large pot, brown onions in 3 Tbsp. of oil or butter. Add meat and
brown. Add salt, pepper, and cinnamon. Add water, cover and simmer over
low heat for 1 hr, stirring occasionally. Wash, but don't peel quinces.
Use apple corer to remove seeds. Slice as for apple pie. In skillet,
saute in 2 Tbsp. oil or butter and set aside. To the meat, add sugar,
vinegar or lemon juice, saffron, split peas, and quince. Cover and simmer

35 minutes. Check to see that meat and fruit are cooked. Taste and
correct seasoning. Transfer to deep casserole dish and keep in warm oven
until ready to serve. Serve hot with chelo (recipe below.) CHELO
3 cups basmati rice 8 cups water 2 tblsp salt 3/4 cup melted butter
1/2 tsp ground saffron, dissolved in 2 Tbsp. hot water 2 tblsp yogurt
(optional) Wash rice 5 times in cold water. Bring water and salt to boil
in a large non-stick pan. Add washed and drained rice. Boil 6 minutes,
stirring gently twice to loosen grains that may have stuck to bottom.
Drain rice in colander and rinse in lukewarm water. In same pot, heat half

the butter, 2 Tbsp. hot water, a drop of dissolved saffron, and yogurt.
Taking one spatula at a time, place rice gently in pot mounding in the
shape of a pyramid. Dissolve remaining butter in 2 Tbsp. hot water and
pour over rice. Place clean dishtowel over pot and cover firmly with lid
to prevent steam from escaping. Cook 10 minutes over medium heat and 50
minutes over low heat. Remove from heat. Allow to cool 5 minutes on a
damp surface without removing lid. Put 2 Tbsp. of the rice in with
remaining saffron and set aside for garnish. Gently remove rice from pot
without disturbing crust. Sprinkle saffron flavored rice over top and
serve. Detach crust and serve separately. Note: ----- I am giving the
detailed instructions. I don't use the yogurt and I drizzle the remaining

saffron over *all* the rice. I also serve the tah dig (crust) with the
rest of the rice.







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