This classic Persian dish, known as Fesenjan-style stew but featuring quince (Anar), offers a beautiful balance of sweet and savory flavors. The stew combines tender cubes of lamb or beef with aromatic onions, cinnamon, and split peas, simmered until rich and thick. The star ingredient, quince, adds a unique floral note and a pleasant tartness that cuts through the richness of the meat. It is traditionally served with Chelo, a fluffy basmati rice dish infused with saffron and butter, often featuring a crispy bottom layer called Tahdig. This hearty meal is perfect for family dinners, special occasions, or when you want to bring a touch of Middle Eastern warmth to your table. The combination of textures—soft meat, melting fruit, and distinct rice grains—creates a truly memorable dining experience.
Persian Quince Stew/Chelo(rice)
Description
This classic Persian dish, known as Fesenjan-style stew but featuring quince (Anar), offers a beautiful balance of sweet and savory flavors. The stew combines tender cubes of lamb or beef with aromatic onions, cinnamon, and split peas, simmered until rich and thick. The star ingredient, quince, adds a unique floral note and a pleasant tartness that cuts through the richness of the meat. It is traditionally served with Chelo, a fluffy basmati rice dish infused with saffron and butter, often featuring a crispy bottom layer called Tahdig. This hearty meal is perfect for family dinners, special occasions, or when you want to bring a touch of Middle Eastern warmth to your table. The combination of textures—soft meat, melting fruit, and distinct rice grains—creates a truly memorable dining experience.Ingredients
Directions
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In a large pot, brown the sliced onions in 3 Tbsp of oil or butter over medium heat.
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Add the meat cubes and brown on all sides. Stir in salt, pepper, and cinnamon.
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Add 3 cups of water, cover, and simmer over low heat for 1 hour, stirring occasionally.
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While the meat simmers, wash the quinces but do not peel them. Use an apple corer to remove the seeds, then slice them like apples.
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In a skillet, sauté the quince slices in 2 Tbsp of oil or butter until slightly softened, then set aside.
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To the pot with the meat, add the sugar, vinegar (or lemon juice), dissolved saffron, yellow split peas, and sautéed quince.
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Cover and simmer for another 35 minutes, or until the meat and fruit are tender. Taste and adjust seasoning if needed.
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Transfer the stew to a deep casserole dish and keep warm in the oven until ready to serve.
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For the rice: Wash the basmati rice 5 times in cold water until water runs clear. Drain.
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Bring 8 cups of water and 2 Tbsp salt to a boil in a large non-stick pan.
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Add the washed rice to the boiling water. Boil for 6 minutes, stirring gently twice to prevent sticking.
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Drain the rice in a colander and rinse with lukewarm water.
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In the same pot, heat half of the melted butter, 2 Tbsp hot water, a drop of dissolved saffron, and yogurt (if using).
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Gently mound the rice into the pot, shaping it into a pyramid. Take rice one spatula at a time to avoid breaking grains.
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Dissolve the remaining melted butter in 2 Tbsp hot water and pour it over the rice.
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Place a clean dishtowel over the pot, then cover firmly with the lid to trap steam. Cook over medium heat for 10 minutes, then reduce to low heat for 50 minutes.
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Remove from heat and let stand for 5 minutes on a damp surface without removing the lid.
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Reserve about 2 Tbsp of the saffron-infused rice for garnish.
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Gently remove the rice from the pot, trying not to disturb the crispy bottom crust (Tahdig).
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Serve the hot stew alongside the rice. Sprinkle the reserved saffron rice over the top and serve the Tahdig separately or mixed in.
Note
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Substitutions: If quinces are unavailable, pears or apples can be used, though the flavor profile will be less tart. Lamb can be substituted with beef chuck or chicken thighs.
Tips: For a richer Tahdig (crispy rice crust), ensure the heat is low enough to prevent burning but high enough to crisp the bottom. You can also add a slice of potato to the bottom of the pot before adding rice for a potato Tahdig.
Variations: Some variations include adding dried limes or barberries (zereshk) to the rice for added flavor and color.
