Quince Stew (Chorosht'e Be)

Quince Stew (Chorosht'e Be)
Photo by Marina Karassellos

Ingredients

  • 1 6-ounce can tomato paste
  • ¼ cup lime or lemon juice
  • 3 cloves garlic
  • 1 teaspoon pepper
  • 3 cups water
  • 2 pounds stew meat
  • 2 teaspoons salt
  • + 5 more ingredients
    • ¼ cup olive oil
    • 2 quinces
    • 2 potatoes
    • 1 large onion
    • ¾ cup pitted prunes

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. 2. Add water, tomato paste, lime juice, quince, prunes, ...

View full recipe at Epicurious

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