Persian lamb-and-quince stew over rice with pistachios and craisins. I got
this recipe *somewhere* on the Web, but I don't remember where. (Googling
turns up the identical recipe at several sites.)

Persian Quince Stew (Khoresh-E Beh)

Ingredients

2 onion; finely sliced
1/3 c oil or butter
1 lb stewing meat (lamb or beef), cut in 1 inch cubes
1 ts salt
1/4 ts pepper
1/2 ts ground cinnamon
3 c water
2 lg quinces
3 tb sugar
1/4 c vinegar or lemon juice
1/4 ts ground saffron, dissolved in 1 tb hot water
1/3 c yellow split peas

Instructions

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, sauté 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.

Serves 6


NOTES: I used cider vinegar. After sautéing the quince slices, I sprinkled
them with the sugar, then added the vinegar, cooked for about half a minute
to reduce the vinegar, then added the saffron water and turned off the heat
under the skillet. After the meat had cooked for an hour, I added that
mixture and the split peas.

I had some leftover long grain rice from a few days ago. I rehydrated it in
the microwave with some water and apple juice, then tossed it with
pistachios and craisins.

Although I was very happy with this stew, I think it might be even better
with chicken; I'll try that next time I see quinces at the farmer's market.

Bob