Persian Quince Stew/Chelo(rice)

From: Sarah Henderson
Date: Fri, 17 Sep 1993 16:16:08 -0700 (PDT)

From _Food of Life_.
2 onions, finely sliced
1/3 cup oil or butter
1 lb. stewing meat(lamb or beef), cut in 1 inch cubes
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. ground cinnamon
3 cups water
2 large quinces
3 Tbsp. sugar
1/4 cup vinegar or lemon juice
1/4 tsp. ground saffron, dissolved in 1 Tbsp. hot water
1/3 cup yellow split peas
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, saute 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.  Serve hot with chelo(recipe
Chelo  	(Note: I am giving the detailed instructions.  I don't use 	
	the yogurt and I drizzle the remaining saffron over *all* 	
	the rice.  I also serve the tah dig(crust) with the rest of 	
	the rice.)
3 cups basmati rice
8 cups water
2 Tbsp. salt
3/4 cup melted butter
1/2 tsp. ground saffron, dissolved in 2 Tbsp. hot water
2 Tbsp. yogurt(optional)
Wash rice 5 times in cold water.  Bring water and salt to boil in a large
non-stick pan.  Add washed and drained rice.  Boil 6 minutes, stirring
gently twice to loosen grains that may have stuck to bottom.  Drain rice
in colander and rinse in lukewarm water.
In same pot, heat half the butter, 2 Tbsp. hot water, a drop of dissolved
saffron, and yogurt.  Taking one spatula at a time, place rice gently in
pot mounding in the shape of a pyramid.
Dissolve remaining butter in 2 Tbsp. hot water and pour over rice.  Place
clean dishtowel over pot and cover firmly with lid to prevent steam from
escaping.  Cook 10 minutes over medium heat and 50 minutes over low heat. 
Remove from heat.
Allow to cool 5 minutes on a damp surface without removing lid.  Put 2
Tbsp. of the rice in with remaining saffron and set aside for garnish. 
Gently remove rice from pot without disturbing crust.  Sprinkle saffron
flavored rice over top and serve.  Detach crust and serve separately.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We invite you to learn about SCS educational programs and research.