Quince and Veal Chorosht’e Be

A stew adapted from Reyna Simnegar’s Persian Food From the Non-Persian Bride

¼ cup olive oil
1 large onion, diced
3 cloves garlic, minced
2 pounds veal stew meat, cut into 2-inch cubes (you can also use beef, lamb, or seitan for a vegetarian version)
1 teaspoon salt or to taste
Freshly ground pepper to taste
One 6-ounce can tomato paste
2 quinces, Asian pears, or tart apples (cored and sliced into 8 pieces)
The juice of 4 limes or about 1/4 cup lime juice
1 cup pitted prunes
2 medium potatoes or 2 cups butternut squash, peeled and cut in 2-inch cubes
Dill for garnish

1. Heat the olive oil in a large casserole. Scatter the onion and garlic in the pan and sauté until translucent, about a few minutes, stirring occasionally.

2. Add the veal; cover and cook until the meat no longer looks red, about 5 minutes, stirring occasionally. Add salt and pepper.

3. Add 3 cups of water, tomato paste, quinces, lime juice, prunes, and potatoes. Bring to a boil, then lower the heat, cover, and simmer for about an hour, stirring occasionally. Serve hot, sprinkled with the dill, in a beautiful serving platter.

Yield: 6 to 8 servings

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