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Quince and Veal Chorosht’e Be

June 21, 2021
Quince and Veal Chorosht’e Be

When American Jews usher in Rosh Hashanah next week, most will dip an apple in honey for a sweet new year. Some will eat a date, and others will display a bowl of pomegranates on the table.

Featured in: Sweet and Sour


  • ¼ cup olive oil
  • 1large onion, diced
  • 3cloves garlic, minced
  • 2pounds veal stew meat, cut into 2-inch cubes (you can also use beef, lamb, or seitan for a vegetarian version)
  • 1teaspoon salt or to taste
  • Freshly ground pepper to taste
  • One 6-ounce can tomato paste
  • 2quinces, Asian pears, or tart apples (cored and sliced into 8 pieces)
  • The juice of 4 limes or about 1/4 cup lime juice
  • 1cup pitted prunes
  • 2medium potatoes or 2 cups butternut squash, peeled and cut in 2-inch cubes
  • Dill for garnish
Yield: 6-8 servings


A stew adapted from Reyna Simnegar’s Persian Food From the Non-Persian Bride

  • Step 1

    Heat the olive oil in a large casserole. Scatter the onion and garlic in the pan and sauté until translucent, about a few minutes, stirring occasionally.

  • Step 2

    Add the veal; cover and cook until the meat no longer looks red, about 5 minutes, stirring occasionally. Add salt and pepper.

  • Step 3

    Add 3 cups of water, tomato paste, quinces, lime juice, prunes, and potatoes. Bring to a boil, then lower the heat, cover, and simmer for about an hour, stirring occasionally. Serve hot, sprinkled with the dill, in a beautiful serving platter.