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LOCATION: Recipes >> Casserole Recipes >> Persian Quince Stew (Khoresh-e Beh)

Print this Recipe    Persian Quince Stew (Khoresh-e Beh)

2 onions, finely sliced
1/3 cup oil or butter
1 lb. stewing meat (lamb or beef), cut in 1 inch cubes
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground cinnamon
3 cups water
2 large quinces
3 Tbsp. sugar
1/4 cup vinegar or lemon juice
1/4 tsp. ground saffron, dissolved in 1 Tbsp. hot water
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.


3 cups basmati rice
8 cups water
2 Tbsp. salt
3/4 cup melted butter
1/2 tsp. ground saffron, dissolved in 2 Tbsp. hot water
2 Tbsp. 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.


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