Quince Stew Recipe

Today I’m sharing Safarjaliyeh Stew or Quince Stew recipe with all of you!

I’m so excited to share this dish! It’s uniquely and quintessentially Aleppo and fairly unknown outside the ancient city.

Quince, a golden-yellow pear-looking fruit, is cooked in a sweet and sour broth flavored with tons of garlic, dried mint, fresh pomegranate juice and tomato puree. Due to its opportune location on the Spice Trade route, Aleppo received an abundance of influence from China. Its people adopted the signature flavor profile of sweet and sour, which is quite unique for the Arab world.

You can make with this water or vegetable broth as well.

Serves: 4  
Prep time: 10 minutes
Cook time: 1 hour 30 minutes 

✅Ingredients:

• 4 to 5 Quince
• clarified butter or ghee
• garlic paste
• tomato purée
• salt
• mint powder
• pomegranate molasses
• can of tomato sauce
• sugar
• water

✅ Instruction:

• Cut the quince in quarters. Remove the core and seeds and chop into 1-inch chunks. Add quince to the lemon ice water to prevent browning.
• Add the clarified butter or vegetable oil to a large heavy-bottomed pot set over medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the dried mint and give it a quick stir.
• Add the pomegranate juice, tomato puree and about 3 c of water. Add quince and bring the pot to a boil.
• Cover, reduce to a simmer and cook for about 15 minutes, or until the quince is tender but not too soft.
• add pinch of sugar into this and dry mint powder.
• Serve immediately and enjoy this warm hot comforting soup or stew in this cozy weather.
  

Let me know how you like this recipe!!