Persian Quince Stew (Khoresh-E Beh)

Discussion in 'Food and nutrition' started by Beth Martin, Mar 29, 2004.

  1. Beth Martin

    Beth Martin Guest

    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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