Title: Khoresht Bay (Beef & Quince Stew with Pomegra
Categories: Stew Beef Israel Jewish Persian
Yield: 6 Servings

3	tb	Corn oil
1	lg	Ripe quince, cut into sticks 2- x 1/4-in
1	md	(1/2 c) onions, sliced
1 1/2	lb	Boneless beef chuck, cut into 3-in pieces
4	c	Water *
1/2	ts	Salt
1/8	ts	Pepper
1/2	c	Aloo bukhara (see NOTE)
2	tb	Tomato paste
1/2	c	Pomegranate concentrate, OR
2	c	Fresh or bottled pomegranate juice *

* should you use juice reduce 4 cups water to 2 cups.

Imaginative culinary minds were at work when this fine combination was invented. Fresh quinces are seasonal; to make them available all year round, prepare as follows: Peel quinces and cut fruit into small finger- size sticks. Put into plastic bag and freeze; they can be stored for up to 1 year. Another method is to stir-fry quince sticks (1 large quince) in 1 tb corn oil for 3 mins. This will reduce bulk. Cool and freeze.

1. Heat 1 tb oil in a pan, and stir-fry quince over moderate heat for 2 mins. Remove and set aside.

2. Heat remaining 2 tb oil in same pan, add onions, and stir-fry over moderate heat until onions become golden. Add beef and brown for 5 mins. Add water, salt, and pepper, bring to a boil and cook, covered, for 15 mins. Add aloo bukhara and continue to cook until beef is almost tender, abt 45 mins.

3: Add tomato paste and pomegranate concentrate/juice and cook for 3 mins more. The finished dish should have a substantial amount of sauce. Serve warm w/rice. Serves 6 w/other dishes.

VARIATIONS: Lamb, chicken, and turkey can also be prepared w/ same flavorings. Timing is different according to type of meat. The time for lamb and beef is same, abt 1 hour and 15 mins with 4 cups of water.

The time for chicken and turkey is same; use parts such as thigh and breast w/3 cups of water and cook for 1 hour. The aloo bukhara should be added to pan at same time as poultry.

NOTE: ALOO BUKHARA: Whole dried apricots complete w/seeds, looking like hard, wrinkled stones. When used in Persian cooking they are soaked in water overnight and cooked in a compote; they have a meltingly sweet flavor. Available in some Asian shops, or substitute prunes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. David Pileggi

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