Here is quite a wonderful stew that can be made only when quince are in season as no self-respecting Iranian would consider using frozen or canned quince. I always look forward to the fall when I start seeing quince in the market, as this is one of the first quince dishes I rush to make. It is also very simple to prepare. I have made it with lamb and I have made it with veal. The latter takes longer to cook, so adjust the cooking times according to what kind of meat you are using.
SERVES 4 TO 6
INGREDIENTS
- ¼ cup (60 ml) vegetable oil
- 4 medium onions (1 pound 5 ounces/600 g total), cut into thin wedges
- 1 pound 10 ounces (750 g) boneless lamb leg or neck fillets, or boneless veal breast, cut into medium chunks
- ½ cup (100 g) yellow split peas, rinsed
- 1 teaspoon ground turmeric
- Good pinch of saffron threads
- 3 tablespoons raw cane sugar
- Sea salt and finely ground black pepper
- 3 large quince (1 pound 10½ ounces/750 g total), peeled, cored, and cut into medium-thick wedges
- Plain Iranian Rice, for serving
INSTRUCTIONS
- Heat the oil in a pot (large enough to eventually hold the meat, split peas, and quince) over medium heat. Add the onions and cook, stirring occasionally, until golden brown, about 10 minutes. Add the meat and sauté, stirring regularly, until browned.
- Add the split peas, turmeric, saffron, sugar, salt and pepper to taste, and 2 cups (500 ml) water. Bring to a boil, then reduce the heat to low and simmer for 1 hour. Add the quince and simmer, covered, for another 30 minutes, or until the meat, split peas, and quince are tender. Taste and adjust the seasoning if necessary.
- Transfer to a shallow serving bowl and serve with the rice.
