November 30, 2018 09:00
News ID: 3493

(Persia Digest) – Quince and plum stew is a traditional Persian dish which is popular in the fall when quince is available. Its combination with plums makes this a sour-sweet dish, because sugar can be used to take off the sour edge of plums for a better taste. This stew has a truly tempting aroma.

Ingredients (serves 3)

500g Lamb or beef for stew

2 Medium-sized onions

3 Medium-sized quinces

150g Dried plums

3 tsp sugar

2 tbsp lemon juice

4 cups water

Salt, pepper, oil, and dissolved saffron to taste


Read more:

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Cube the meat and fry with the chopped onions and a little oil. Add the water, bring to the boil, and allow to simmer for 1 ½ hours. Soak the dried plums in water for an hour. Skin, seed, and quarter the quince. Then, cut the pieces into thin slices and sauté. Add this to the meat together with the soaked plums, sugar, fresh lemon juice, salt, pepper, and saffron. Allow to simmer slowly for all the flavors to blend. This is served with plain rice.

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