Tuesday, May 6, 2008

Khoresh-e Beh (Persian Quince Stew)


Yield 6 servings.

  • 2 Onion; finely sliced
  • 1/3 c Oil or butter
  • 1 lb Stewing meat (lamb or beef); -cut in 1 inch cubes
  • 1 ts Salt
  • 1/4 ts Pepper
  • 1/2 ts Ground cinnamon
  • 3 c ;Water
  • 2 lg Quinces
  • 3 tb Sugar
  • 1/4 c Vinegar or lemon juice
  • 1/4 ts Ground saffron; dissolved in
  • 1 tb ;Water hot
  • 1/3 c Yellow split peas
  • 3 c Basmati rice
  • 8 c ;Water
  • 2 tb Salt
  • 3/4 c Butter; melted
  • 1/2 ts Saffron; dissolved in
  • 2 tb ;Water hot
  • 2 tb Yogurt (opt)
  • 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.)

I am giving the detailed instructions for chelo.
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.)

  • 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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