I grew up with this favorite recipe from my mom... and every time I make it, the smells in the kitchen remind me of home. This quince and beef stew is the most popular Persian food recipe on the blog for good reason, and sure to please everyone at the dinner table. This comfort dish is exactly what your Fall menu is missing!
2lbs.beef chuckor cow neck, cut into 1 1/2 inch cubes
1medium onionchopped or sliced in half moons
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.)
Optional: a few strings of saffronbrewed 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!
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!