Quince Stew (Chorosht'e Be)

Ingredients for Quince Stew (Chorosht'e Be)

• 1 large onion, chopped

• 3 garlic cloves, pressed

• 60ml olive oil

• 900g stew meat

• 2 teaspoons salt

• 1 teaspoon pepper

• 725ml water

• 1 (170g) can tomato paste

• 2 quinces, do not peel

• just slice like an apple (make sure to remove the entire core)

• 60ml lime or lemon juice or the juice of 3 limes

• 180ml pitted prunes

• 2 potatoes, peeled and cut into medium dice

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, and potatoes. Simmer, covered, for 1 hour, stirring occasionally until meat is tender.

3. Serve hot in a casserole dish.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.