"Queen of Quince" Barbara Ghazarian includes this "curiously sweet" recipe in her new cookbook Simply Quince (Mayreni Publishing 2009). These two "ugly duckling" foods blend together into a beautiful stew. The aromatic dish would grace any Thanksgiving table. Serve it over rice, bulgur pilaf, couscous or even, as I did, polenta.
Makes 8 servings
1 large yellow onion, coarsely chopped
1/4 cup extra-virgin olive oil
Two 14 1/2-ounce cans diced tomatoes
1 teaspoon curry powder
1/2 teaspoon ground cinnamon
2 teaspoons coarse salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 pound parsnips, cut into bite-size pieces (about 2 cups)
1/2 to 3/4 pound fresh quinces, peel left on, cored and cut into bite-size pieces (1 1/2 to 2 cups)
One 15-ounce can garbanzo beans, drained
1/2 cup chopped fresh flat-leaf parsley (about 1 bunch)
1/2 cup currants
1 cup vegetable broth
3 tablespoons shelled pistachio nuts, optional
Saute the onion in the olive oil in a large heavy-bottomed pot over medium heat until the onion begins to brown, 8 to 10 minutes. Add the tomatoes, curry, cinnamon, salt, black pepper and red pepper flakes. Simmer, stirring occasionally, for about 5 minutes. Add the parsnips, quince, garbanzos, parsley, currants and broth.
Cover and simmer, stirring occasionally, for 1 1/4 hours, or until the parsnips and quince are tender throughout. Adjust seasonings to taste. Sprinkle with pistachio nuts, if desired, and serve.
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