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 lb.  stew meat, cut in 1 inch cubes
1 tsp  salt
1/4 tsp  pepper
1/2 tsp  ground cinnamon
3 cup  water
2 large  quince
3 Tbsp  sugar
1/4 cup  vinegar, or lemon juice
1/4 tsp  saffron, dissolve in 1 tbsp. 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. 
 
 
-- 
(ID: 8399) Mirror: rec.food.recipes: Mon, Mar 29, 2004


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