Quince Stew (Chorosht'e Be)
Quince Stew (Chorosht'e Be) is a gluten free, dairy free, and whole 30 main course. This recipe serves 10. One serving contains 318 calories, 27g of protein, and 13g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Autumn event. If you have tomato paste, juice of lemon, olive oil, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.
Instructions
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 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.
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!
Reprinted with permission from Persian Food From the Non-Persian Bride by Reyna Simnegar, © 2011 Reyna Simnegar