Quince Stew (Chorosht'e Be)
"My mother-in-law makes this stew almost every Shabbat because it is my sister-in-law's favorite! Whenever I buy quinces, I have to hide them because my children love to eat them raw! This fruit is not really meant to be eaten raw…it is meant for jams and stews. I guess my kids must be "hard-core" Persians! The quince tree originates from Iran and Caucasus. The Romans used its oil for perfume, while the Greeks enjoyed it cooked...."
INGREDIENTS
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1 large onion, chopped
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3 garlic cloves, pressed
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1/4 cup olive oil
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2 pounds stew meat
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2 teaspoons salt
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1 teaspoon pepper
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3 cups water
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1 (6-ounce) can tomato paste
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2 quinces, do not peel; just slice like an apple (make sure to remove the entire core)
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1/4 cup lime or lemon juice or the juice of 3 limes
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3/4 cup pitted prunes
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2 potatoes, peeled and cut into medium dice
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