*  Exported from  MasterCook  *
                    Persian Quince Stew (Khoresh-E Beh)
 Recipe By     : The Persian cookbook, “Food of Life”
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    onions -- finely sliced
      1/3  cup           oil -- or butter
    1      pound         stew meat -- cut in 1 inch cubes
    1      teaspoon      salt
      1/4  teaspoon      pepper
      1/2  teaspoon      ground cinnamon
    3      cups          water
    2      large         quince
    3      tablespoons   sugar
      1/4  cup           vinegar -- or lemon juice
      1/4  teaspoon      saffron -- dissolve in 1Tb. 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.
                    - - - - - - - - - - - - - - - - - - 
 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 5096