Last updated on September 30th, 2018 at 12:07 pm
A very popular Persian stew. You can find it in any Persian home, Persian restaurant, or even Persian wedding. Whoever it is coming over for dinner, this dish is always a winner. If you can’t find pomegranate molasses, you can buy pomegranate juice, and reduce it down until it is syrupy. Pomegranate molasses is not known to be sweet, but has an awesome tanginess that is tasty in stews, marinades, and even salad dressings.
- 2 lbs. cow neck or chuck 1 1/2 inch cubes
- 1 medium onion chopped or sliced in half moons
- 1 16- oz can tomato sauce
- ~3 oz tomato paste
- 1 tbsp pomegranate molasses
- 2-3 medium quinces each 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.)
- 3/4 cup prunes
- 2 tbsp canola oil
- 1/4 tsp turmeric
- Optional: a few strings of saffron brewed in 3 tbsp hot water
- Salt and pepper
- 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. Simmer for 1 hour.
- Add the prunes and quince. Cook 30 minutes or until the quince is tender.
- Optional: Before serving, add the saffron and mix.
- Serve with basmati rice. Noush-ie-jan!