CONTEST MAIN DISH: Persian Quince Stew with Rice

PERSIAN QUINCE STEW WITH RICE
Adapted by BumbleBeeBoogie

2 large onions, peeled and finely sliced
1/4 cup oil
2 tablespoons butter
1 pound stewing meat(lamb or beef), cut into 1-inch cubes
1 teaspoon salt
freshly ground black pepper, to taste
1/2 teaspoon ground cinnamon
3 cups water
2 large quinces
3 tablespoons granulated white sugar
1/4 cup vinegar or lemon juice
1/4 teaspoon ground saffron, dissolved in 1 tablespoon hot water
1/3 cup yellow split peas

In large pot, brown the onions in the 2 tablespoons of oil and 1 tablespoon of butter. Add the meat and brown on all sides. Add the water, salt, pepper, and cinnamon. Cover the pot and simmer over low heat for 1 hour, stirring occasionally.

Wash, but don't peel the quinces. Use an apple corer to remove the seeds. Slice the quince in one-inch slices.

In a large skillet, saute the quince slices in 2 tablespoons of oil and 1 tablespoon of butter for 5 minutes; set aside.

Start preparing the rice according to the package directions.

Add to the meat in the pot, the sugar, vinegar or lemon juice, saffron, split peas, and quince slices. Cover and simmer for 35 minutes. Check to see that meat and fruit are cooked. Taste and correct the seasoning.

Transfer the pot contents to a deep casserole dish for attractive table service and keep warm in the oven until ready to serve. Serve hot over the cooked rice.