Ingredients Jump to Instructions ↓

  1. From: Sarah Henderson sehender


  3. 17 Sep

  4. From

  5. Food of Life

  6. .

  7. 2 onions, finely sliced

  8. 1/3 cup oil or butter

  9. 1 lb. stewing meat(lamb or beef), cut in

  10. 1 inch cubes

  11. 1 tsp. salt

  12. 1/4 tsp. pepper

  13. 1/2 tsp. ground cinnamon

  14. 3 cups water

  15. 2 large quinces

  16. 3 Tbsp. sugar

  17. 1/4 cup vinegar or lemon juice

  18. 1/4 tsp. ground saffron, dissolved in

  19. 1 Tbsp. hot water

  20. 1/3 cup yellow split peas

  21. In large pot, brown onions in 3 Tbsp. of oil or butter. Add meat and brown. Add salt, pepper, and cinnamon. Add water, cover and simmer over

  22. low heat for 1 hr, stirring occasionally.

  23. Wash, but don't peel quinces. Use apple corer to remove seeds. Slice as

  24. for apple pie. In skillet, saute in 2 Tbsp. oil or butter and set aside.

  25. To the meat, add sugar, vinegar or lemon juice, saffron, split peas, and quince. Cover and simmer 35 minutes. Check to see that meat and fruit

  26. are cooked. Taste and correct seasoning. Transfer to deep casserole dish

  27. and keep in warm oven until ready to serve. Serve hot with chelo(recipe

  28. below.) --

  29. Chelo (Note: I am giving the detailed instructions. I don't use the yogurt and I drizzle the remaining saffron over *all* the rice. I also serve the tah dig(crust) with the rest of the rice.)

  30. 3 cups basmati rice

  31. 8 cups water

  32. 2 Tbsp. salt

  33. 3/4 cup melted butter

  34. 1/2 tsp. ground saffron, dissolved in

  35. 2 Tbsp. hot water

  36. 2 Tbsp. yogurt

  37. Wash rice 5 times in cold water. Bring water and salt to boil in a large

  38. non-stick pan. Add washed and drained rice. Boil 6 minutes, stirring

  39. gently twice to loosen grains that may have stuck to bottom. Drain rice

  40. in colander and rinse in lukewarm water.

  41. In same pot, heat half the butter, 2 Tbsp. hot water, a drop of dissolved

  42. saffron, and yogurt. Taking one spatula at a time, place rice gently in

  43. pot mounding in the shape of a pyramid.

  44. Dissolve remaining butter in 2 Tbsp. hot water and pour over rice. Place

  45. clean dishtowel over pot and cover firmly with lid to prevent steam from

  46. 10 minutes over medium heat and 50 minutes over low heat. Remove from heat.

  47. 5 minutes on a damp surface without removing lid. Put

  48. Tbsp. of the rice in with remaining saffron and set aside for garnish. Gently remove rice from pot without disturbing crust. Sprinkle saffron

  49. flavored rice over top and serve. Detach crust and serve separately.


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