Quince Stew (Chorosht'e Be)
A hearty Persian stew combining tender meat, quinces, prunes and potatoes in a rich tomato-based sauce. This comforting dish balances sweet and savory flavors with a touch of citrus.
6 servings
1 hr 20 min
Ingredients
- •1 whole large onion, chopped
- •3 cloves garlic cloves, pressed
- •¼ cup olive oil
- •2 pounds stew meat
- •2 teaspoons salt
- •1 teaspoon pepper
- •3 cups water
- •1 can tomato paste
- •2 whole quinces
- •¼ cup lime or lemon juice
- •¾ cup pitted prunes
- •2 whole potatoes
- •peeled and cut into medium dice
Cooking Instructions
- 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.
15 min
- 2.
2. Add water, tomato paste, lime juice, quince, prunes, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.
60 min
- 3.
3. Serve hot in a casserole dish.
5 min