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Khoresh-E Beh with Chelo Rice

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Khoresh-E Beh with Chelo Rice
Recipe type: Entree
Khoresh-E Beh is an Iranian food recipe of quince stew served with Chelo Rice.
  • 2 onions, finely sliced
  • ⅓ cup oil
  • 1 lb stew meat, beef or lamb, cubed
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ tsp cinnamon
  • 3 cup water
  • 2 large quinces
  • 3 tbsp sugar
  • ¼ cup vinegar
  • ¼ tsp ground saffron, dissolved in 1 tbsp hot water
  • ⅓ cup yellow split peas
  • 3 cup basmati rice
  • 8 cup water
  • 2 tbsp salt
  • ¾ cup butter, melted
  • ½ tsp saffron, dissolved in 2 tbsp hot water
  • 2 tbsp yogurt
  1. In large pot, brown onions in 3 tbsp of oil. Add meat and brown. Add salt, pepper, and cinnamon. Add water, cover and simmer over low heat for 1 hr, stirring occasionally.
  2. Wash, but don't peel quinces. Use apple corer to remove seeds. Slice and saute in 2 tbsp oil and set aside.
  3. Add sugar, vinegar, saffron, split peas, and quince to the meat mixture. Cover and simmer 35 minutes. Check to see that meat and quince are cooked.
  4. For the chelo rice, wash rice in cold water. Bring water and salt to boil in a large non-stick pan. Add washed and drained rice. Boil 6 minutes, stirring gently twice to loosen grains that may have stuck to bottom. Drain rice in colander and rinse in lukewarm water.
  5. In same pot, heat half the butter, 2 tbsp hot water, a drop of dissolved saffron, and yogurt. Taking one spoon amount at a time, place rice gently in pot mounding in the shape of a pyramid. Dissolve remaining butter in 2 Tbsp. hot water and pour over rice. Place clean dishtowel over pot and cover firmly with lid to prevent steam from escaping. Cook 10 minutes over medium heat and 50 minutes over low heat. Remove from heat.
  6. Allow to cool 5 minutes on a damp surface without removing lid. Put 2tbsp of the rice in with remaining saffron and set aside for garnish. Gently remove rice from pot without disturbing crust. Sprinkle saffron flavored rice over top and serve hot with stew.

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