My mother-in-law makes this stew almost every Shabbat because it is my sister-in-law's favorite! Whenever I buy quinces, I have to hide them because my children love to eat them raw! This fruit is not really meant to be eaten raw…it is meant for jams and stews. I guess my kids must be "hard-core" Persians!
The quince tree originates from Iran and Caucasus. The Romans used its oil for perfume, while the Greeks enjoyed it cooked.
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!
Recipe information
Yield
8-10 servings
Ingredients
Preparation
Step 1
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.
Step 2
2. Add water, tomato paste, lime juice, quince, prunes, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.
Step 3
3. Serve hot in a casserole dish.
Recipe notes
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