Golden Quince

Quince and Apple 

Quince and Apple 

Today I am sharing not only a painting of Quince, but a recipe from Iran which has quince as it's main ingredient.  

Wild quince trees are found in the Caspian region of Iran and it is said that the juiciest and sweetest variety could be found in Isfahan. I have no idea where my quince came from, but judging from how many times hubby went for more, I would say they were pretty sweet as well. Quince was valued for its aphrodisiac powers and was customarily given to brides on their wedding nights. It is also used as a cold remedy. The seeds when placed in a glass with a little bit of water, make the water gelatinous. Once you drink the jelly water it  soothes a soar throat and offers some relief from coughs. 

 

Now let's get to the recipe - I hope you will like it! 

Quince Khoresh

Makes 6 servings - you will need:

2 large quinces diced                                   1 apple ( I used granny smith)

1 large onion thinly sliced                             1/4 tsp cinnamon

 1 lbs stew meat                                             1/2 cup sugar or 1 cup applesauce

1/2 cup oil                                                      1/4 cup balsamic vinegar

1 tsp salt                                                         1/4 cup fresh lime juice

1/4 tsp ground pepper                                    1/3 cup yellow split peas

1/4 tsp ground saffron dissolved in 1 tbsp hot water

 

cooking-quince.png

1. In a Dutch oven, brown the onions and meat in 3 tbsp oil. Add salt, pepper and cinnamon. Stir in 3 cups for water water and simmer for 1 hour. 

 2. Wash but do not peel the quinces. Cut quince and apple into quarters, remove seeds and then cut into cubes.

3. Brown quince and apple in remaining oil in a skillet for about 10-15 minutes, until golden brown. Add it to the meat and simmer for 30 minutes. 

4. Add the sugar, vinegar, lime juice, saffron water, and yellow split peas to the meat. Cover and cook until slit peas are soft.  

5. Taste and adjust seasoning to taste.  

6. Serve hot over white rice.  

I can not eat sugar and substituted the sugar with 1-2 small cups of apple sauce. Original quince khoresht does not include apples , but I like to add it for added taste. 

 

 

 

 

 

serving-quince.png

I substituted the meat in the recipe with meat balls, because I just love meatballs! :) 

quince-khoresht-over-rice.png

If you make this dish, I would love to hear what you think of it. I also like to know if you have a recipe for quince. This is pretty much the only dish I know how to make using golden quince and it sure would be fun to try something new.  

Related Posts

  • Himalayan Cat Portrait 528
    Himalayan Cat Portrait 528

    The portrait of this Himalayan cat painting started with a reference photo that showed an interior. The cat was sitti...

  • Corgi Group Portrait 575
    Corgi Group Portrait 575

    Corgis have a lot of character and capturing their cute faces in a custom painted portrait is a wonderful way to show...

  • Couple Portrait
    Couple Portrait

    I just finished a new couple portrait for a client who had send me what looked like a selfie taken at night in a car....

0 comments

Write a comment

Comments are moderated