Persian Quince Stew (Khoresh-E Beh)
| Yield: | 6 Servings |
| Categories: | Stews, Persian, Lamb |
| 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 | ;Water, hot |
| 1/3 | c | Yellow split peas |
| CHELO | ||
| 3 | c | Basmati rice |
| 8 | c | ;Water |
| 2 | tb | Salt |
| 3/4 | c | Butter; melted |
| 1/2 | ts | Saffron; dissolved in |
| 2 | tb | ;Water, hot |
| 2 | tb | Yogurt (opt) |
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