On 16 Dec 2004 00:19:08 -0600, "Bob" >
wrote:

>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)
>
Snip wonderful recipe.

I have made this. (slightly different in a couple of ways, but
nothing noteworthy). It was given to me by a Persian friend.

I should note that it survives well with other fruit submitted for the
quince. This, was a hint from my friend, who got creative with it when
he could not find quince easily. Depending on the fruit used, the
sugar may be cut down or eliminated. Dried apricots work very well
with the lamb and in a pinch, a very tart cooking apple that holds it
shape does, too. Not as authentic, but tasty.

Boron