Ingredients for Persian Quince Stew
- 5 quince
- 2 onions chopped
- 1.7 pounds (750 grams) beef (shin or shoulder), cut into ¾-inch (2cm) cubes
- 3-4 tablespoons olive oil
- 2 tablespoons tomato paste
- 5 cups (1.2L) pomegranate juice freshly squeezed (seeds from around 10 pomegranates) or 1 cup natural, sugar-free pomegranate concentrate diluted with 4 cups of water
- 5 pitted prunes
- 1 cinnamon stick
- 1 tablespoon Sugar
- ground black pepper
1. Blanch the quinces in boiling water for about 30 seconds and let them cool down a bit. Peel and cut each quince into 8 wedges, discarding the seeds.
2. Heat the oil in a large, wide pot and saute the onions for 4 to 5 minutes until translucent. Add the meat and fry over medium heat for about 10 minutes, stirring occasionally, until the meat is browned on all sides.
3. Add the quinces, tomato paste, pomegranate juice, prunes, cinnamon, sugar, salt and pepper. If needed, add some water to cover all the ingredients. Cover the pot and lower the heat. Cook for about two hours, stirring occasionally. The stew can be kept in the refrigerator for up to 4 days.
This recipe is courtesy of “Hashulchan” website.