Quince Stew (Chorosht'e Be) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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My mother-in-law makes this stew almost every Shabbat because it is my sister-in-law's favorite! Whenever I buy quinces, I have to hide them because my children love to eat them raw! This fruit is not really meant to be eaten raw…it is meant for jams and stews. I guess my kids must be hard-core Persians! The quince tree originates from Iran and Caucasus. The Romans used its oil for perfume, while the Greeks enjoyed it cooked. Ingredients:
1 large onion, chopped |
3 garlic cloves, pressed |
1/4 cup olive oil |
2 pounds stew meat |
2 teaspoons salt |
1 teaspoon pepper |
3 cups water |
1 (6-ounce) can tomato paste |
2 quinces, do not peel; just slice like an apple (make sure to remove the entire core) |
1/4 cup lime or lemon juice or the juice of 3 limes |
3/4 cup pitted prunes |
2 potatoes, peeled and cut into medium dice |
Directions:
1. 1. In a 6-quart saucepan, sauté the onion and garlic in olive oil until the onion starts to become translucent (about 1 minute). Add the meat; cover and cook until meat no longer looks red, stirring occasionally. Add salt and pepper.
2. 2. Add water, tomato paste, lime juice, quince, prunes, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.
3. 3. Serve hot in a casserole dish.
4. Tricks of the trade Make sure to remove the entire core of this fruit, since any remainder will cook along and harden like a rock in the inner layer of the fruit! Since quinces are often hard to find, the second I find some I buy many and freeze them already sliced in separate bags so I can use them as needed. Lamb or veal are also delicious in this recipe, or make it vegetarian-friendly by using seitan (wheat meat ) instead. By the way, most Persian stews freeze really well, but don't freeze this one, because it has potatoes and potatoes don't like the freezer!
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