Sarah Moosazadeh is a staff writer for the Atlanta Jewish Times.
Although Persian dishes take along time to prepare, the end results are well worth the effort. Choresht (Stew) Beh Aloo is no exception and is perfect for Passover and Spring with a hint of sweetness and fruit.
1 medium onion, chopped
5 tablespoons oil
1 small clove garlic
2 cups chicken or beef, chopped
2 cups water
2 medium quinces, chopped
2 cups prunes, chopped
2 tablespoons tomato paste
2 teaspoons lime juice
In a 6-quart pan, fry the onion and garlic in the oil until they are translucent. Add the chopped meat and water, cover the pan, and simmer until the meat is completely cooked. Add the tomato paste, lime juice, quinces and prunes and stir well until all the ingredients are fully cooked.