Persian Quince Stew (Khoresh-E Beh)

2 onions — finely sliced
1/3 cup oil — or butter
1 pound stewing 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 (steamed rice).


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