Name: Isfahani Quince & Pomegranate Braise
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: 1 tablespoon rose water; ½-inch fresh ginger, peeled and grated; 4 cups pomegranate juice or 1 cup pomegranate paste diluted in 4 cups water; 1 cup fresh pomegranate seeds (about 1 pomegranate); 2 tablespoons blanched almonds, sliced and toasted; 2 tablespoons slivered pistachios; 3 tablespoons vegetable oil, butter or ghee; ¼ teaspoon freshly ground black pepper; ¼ teaspoon ground cinnamon; 3 medium quinces (about 2 pounds); ¼ teaspoon ground saffron dissolved in 1 tablespoon hot water (optional); 2 tablespoons honey; 2 cups (½ pound) toasted blanched almonds; 1 teaspoon salt; 1 medium onion, peeled and thinly sliced; 2 tablespoons vinegar

Preparation info

Servings:
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Variations of this recipe, mentioned as being Persian in thirteenth century Arab cookbooks, were taken by the Arabs to Spain and Europe.

Ingredients

3 medium quinces (about 2 pounds)
2 tablespoons vinegar
2 cups (

Asia
Iran
Main course
Southeast Asia
Vegetarian
Gluten-free

Method

Wash but do not peel the quinces. Core, cut into quarters, remove seeds and cut into 1-inch cubes. Soak in a container of cold water with 2 tablespoons vinegar to prevent discoloring.
Finely grind the almonds in a food processor. Add

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