Preserved Quince

Name: Preserved Quince (Morabayeh Behee)
Yield: Serves 4–6
Cuisine: Afghanistan
Ingredients: 500 g (1 lb 2 oz) quince, each peeled, cored and cut into 8 wedges; 2 beetroots (beets), trimmed and quartered; 1.3 kg (3 lb) caster (superfine) sugar; 1 teaspoon ground cardamom; Peel of 1 lemon, juice of ½

Morabayeh Behee

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Parwana

By Durkhanai Ayubi

Published 2020

About

In Afghanistan, quince grows in abundance, and is a favoured fruit from which to make jams and preserves. This recipe for preserved quince uses citrus to balance the sweetness, and beetroot for its brilliant pigmentation, which deepens the colour. Enjoy it with naan bread for breakfast, or simply as a sweet treat.

Ingredients

500 g (1 lb 2 oz) quince, each peeled, cored and cut into 8 wedges
2

Asia
Afghanistan
Preserve
Vegan
Gluten-free

Method

Bring 1.5 litres (6 cups) water, the quince and beetroot to the boil in a large saucepan and boil for 15 minutes, or until the quince is tender, but still holds its shape. Gently remove the quince and beet