Persian Quince Stew/Chelo(rice)

reed.edu

17 Sep

From

Food of Life

.

2 onions, finely sliced

1/3 cup oil or butter

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

1 inch cubes

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. ground cinnamon

3 cups water

2 large quinces

3 Tbsp. sugar

1/4 cup vinegar or lemon juice

1/4 tsp. ground saffron, dissolved in

1 Tbsp. hot water

1/3 cup yellow split peas

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

low heat for 1 hr, stirring occasionally.

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

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

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

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

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

below.) --

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.)

3 cups basmati rice

8 cups water

2 Tbsp. salt

3/4 cup melted butter

1/2 tsp. ground saffron, dissolved in

2 Tbsp. hot water

2 Tbsp. yogurt

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

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

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

in colander and rinse in lukewarm water.

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

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

pot mounding in the shape of a pyramid.

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

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

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

5 minutes on a damp surface without removing lid. Put

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

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