This quince and beef stew is the most popular Persian food recipe on the blog for good reason! Make it this fall season and you'll fall in love with it.
3quinceseach cut in 8 wedges (If you can't find quince, you can substitute with granny smith apples. However, do not add the apples until the last 15-20 minutes.)
1pinchsaffronground and steeped in 2 tablespoon hot water
Salt and pepper
Instructions
Sautee the onion in the canola oil over medium-high heat.
Add the beef, turmeric, salt, and pepper and sautee until brown on all sides.
Add the tomato sauce, tomato paste, pomegranate molasses and 4 cups water. Bring to boil. Lower to simmer. Add the prunes and quince. Simmer for 90 minutes.
Optional: Before serving, add the saffron and mix.
Serve with basmati rice. Noush-ie-jan!
Video
Notes
Buy extra quince and freeze it. Just quarter, core, and seal in an airtight container. Keeps in the freezer for up to 18 months.Can't find pomegranate molasses? Buy pomegranate juice and simmer it until reduced by 75%.The saffron is an optional addition, but adds another depth of flavor and aroma... try not to skip this one, if possible!Buying store-bought pomegranate molasses is usually less expensive than making your own.