Khoresh-e Beh (Persian Quince Stew)

http://www.elook.org/recipes/asian/11657.html

Yield 6 servings.

Ingredients:

• 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

MMMMM---------------CHELO-----------------

• 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)

Instructions:

• 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.)

Note:

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.)

Chelo:

• 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.