Persian quince stew (khoresh-e beh)
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Persian quince stew (khoresh-e beh)
  Stews  
Last updated 6/12/2012 12:50:34 AM. Recipe ID 11995. Report a problem with this recipe.
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      Title: Persian quince stew (khoresh-e beh)
 Categories: Stews, Lamb/mutton, Persian
      Yield: 6 Servings
 
      2    Onion; finely sliced
    1/3 c  Oil or butter
      1 lb Stewing meat (lamb or beef);
           -cut in 1 inch cubes
      1 ts Salt
    1/4 ts Pepper
    1/2 ts Ground cinnamon
      3 c  ;Water
      2 lg Quinces
      3 tb Sugar
    1/4 c  Vinegar or lemon juice
    1/4 ts Ground saffron; dissolved in
      1 tb ;Water, hot
    1/3 c  Yellow split peas

MMMMM---------------------------CHELO--------------------------------
      3 c  Basmati rice
      8 c  ;Water
      2 tb Salt
    3/4 c  Butter; melted
    1/2 ts Saffron; dissolved in
      2 tb ;Water, hot
      2 tb Yogurt (opt)
 
  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.)
  
  (Note: I am giving the detailed instructions for chelo. 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.)
  
  Chelo:  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.
  
                                      >From _Food of Life_.
        posted 




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Recipe ID 11995 (Apr 03, 2005)

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