Title: Khoresht Chogondar (Beet, Beef, & Fruit Stew)
Categories: Stew Beef Israel Jewish Persian
Yield: 6 To 8

3	tb	Corn oil
1/8	ts	Ground turmeric
2	md	(1 cup) onions, sliced
2	lb	Boneless beef chuck, cut into 1-in cubes
2	c	Water
1	ts	Salt, or to taste
1/8	ts	Pepper
1	lb	Cooked beets, peeled & slice 1/4-in thick
1		Fresh quince, peeled & sliced into 3-in lengths 1/4-in thick
1	lb	Prunes, just covered in water for 1 hr

Surprisingly there are no herbs in this preparation. The stew relies on slightly tart taste provides by prunes & quince. The beets provides their natural sweetness & color & combination with tender beef is a winner.

1. Heat oil in a pan, add turmeric & onions, & stir-fry over moderate heat for 2 mins. Add beef cubes & stir-fry for 5 mins to brown. 2. Add water, salt, & pepper & bring to a boil. Cover pan and simmer over low heat for 15 mins. Add beets, quince, & prunes w/soaking liquid & cook slowly for 2 hrs. There should be some sauce left at end of cooking time. Serve warm w/rice, bread, & table pickles. Serves 6 to 8 with other dishes.

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

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