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  • Date :
  • 4/7/2013

Quince Stew

quince stew

· Lamb or beef, 800 grams  (washed and cubed)

· Quince, 4 medium (washed,cored and cubed)

· Yellow split peas, 1 cup (picked over and rinsed)

· Onion, 1 large (peeled and chopped)

· Tomato paste, 2 -3 tablespoons

· Turmeric, 1/4 teaspoon

· Liquid saffron, 1/2 teaspoon

· Dried lemons, 2

· Sugar, 2 tablespoons

· Cinnamon, a dash

· Water, 2 cups

· Vegetable oil, 2 tablespoons

· Butter, 1 tablespoon

· Salt and pepper to taste


In a heavy pot, heat oil and saute chopped onions until they are golden brown, add turmeric and stir. Place the meat and brown on all sides.

Then add the peas to the pot and give it a gentle stir. Cook for five minutes and add salt and pepper, cinnamon, saffron and dried lemon.

Pour water in the pot, mix in the tomato paste, bring to a boil, then lower the heat and cook on a medium to low heat for an hour.

Using a non-stick frying pan, melt the butter on medium heat and saute the sliced quince on both sides for ten minutes.

Sprinkle sugar and stir till sugar melts completely. Set aside.

In an oven-proof casserole dish, pour in the meat mixture, adjust the seasoning and gently layer the quince on top.

Cook in the 350 degrees Fahrenheit pre-heated oven for 30-40 minutes.

Source: iran-daily

Other links:

Iranian cooking: Khoresht Loobia-Sabz

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