Persian Quince Stew (Khoresh-E Beh)
The Persian cookbook, "Food of Life" Serving Size : 1
Preparation Time :0:00 Categories : Soups & Stews Persian
2 onions, finely sliced
1/3 cup oil, or butter 1 pound stew meat, cut in 1 inch
cubes 1 teaspoon salt
2/4 teaspoon pepper
3/2 teaspoon ground cinnamon 3 cups water 2 large quince 3
tablespoons sugar
4/4 cup vinegar, or lemon juice
5/4 teaspoon saffron, dissolve in 1 Tbsp. hot
6/3 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
7/2 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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