Quince Stew Choroshte Be Recipes

VEAL AND QUINCE STEW

Steps:

• Toss the meat with salt and pepper. Heat the oil in a Dutch oven or tagine (if your tagine is stove-top approved) over medium-high heat; add the meat and cook, stirring the meat around until lightly browned; add the onion and garlic. Continue to cook, stirring, until the onion is soft, about 3 - 5 minutes. Sprinkle the spices over, and stir in well. Add the tomatoes and stock; bring to a simmer. Lower the heat to just a simmer, cover, and cook for 1/2 hour.
• While the meat is cooking, prepare the other ingredients. After 1/2 hour, remove the top and add the quince, sweet potato, and prunes. Cover and cook for 1/2 hour more, or until fork-tender, stirring occasionally. Stir in the lemon or lime juice. Taste and adjust for seasonings. Serve in warmed bowls. We served some Naan bread on the side.

BEEF AND QUINCE STEW

Steps:

• Place quince in a bowl of cold water with a few squeezes of lemon juice.
• In a medium pan over medium heat, heat oil and add sliced onions, red onions and garlic. Sautée for 5-7 minutes until softened.
• Add beef, dried bay leaves, tomato sauce, salt, sugar, wheat flour and stir for a few minutes until all well combined.
• Add lemon juice and water and stir to mix.
• Bring to a boil and cook for 20 minutes until beef is soft and tender. You may add more water as needed until meat is as tender as you like.
• Add quince and stir through. Cook for a further 10 minutes until sauce is thickened, meat is tender and browned on all sides.
• Serve hot with a bowl of white rice.

QUINCE LIQUEUR

Steps:

• Rub quince with a kitchen towel really well until skin is smooth. Cut unpeeled quince into small cubes.
• Peel lemon zest into spirals with a thin peeler. Squeeze lemons and measure 3/4 cup lemon juice.
• Combine quince, lemon zest, lemon juice, vodka, and sugar in a large jar with a tight-fitting lid. All ingredients need to be completely covered with liquid. Keep in a warm place or on a sunny window sill for 4 weeks, shaking occasionally.
• Line a sieve with a damp cheese cloth and strain liquid. Use a wooden spoon to press as much liquid out of quince pieces as possible. Pour strained quince liqueur into sterilized bottles and seal. Allow to mature for 6 weeks in a cool place.

QUINCE STEW (CHOROSHT'E BE)

Steps:

• 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. Add water, tomato paste, lime juice, quince, prunes, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.
• 3. Serve hot in a casserole dish.

QUINCE STEW (CHOROSHT'E BE)

Steps:

• 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.
• Add water, tomato paste, lime juice, quince, prunes, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.
• Serve hot in a casserole dish.
• 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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