Recipe Source: Saberi, Helen. Afghan Food & Cookery. Hippocrene Books, New York, 2000 p. 182
You already know that I'm obsessed with quinces. I'm especially happy to find quince recipes that are savory. I love quinces, but sugar does not love me. I was exceptionally excited therefore to make this recipe. I've loved just about everything I've made from this cookbook and this was QUINCE! Unfortunately, this dish did not turn out to be the joyful wonder I wanted. It wasn't bad, don't get me wrong. It just wasn't very exciting at all. I substituted rabbit for the lamb because the store I went to that week didn't have the right cuts of lamb. I don't think that this was the problem. I love rabbit, so it shouldn't have had a negative effect on the dish. I used more quinces than called for in the recipe. The quinces I got this year have been flavorful and delicious, so I don't think that was the problem. I reduced the amount of sugar to accommodate my stunted sweet tooth, and while honey is strongly flavored it is not more strongly flavored than molasses, which the original required. I used more ginger than the original required, and maybe a little more spice. That wasn't the problem either.
The problem was that none of the flavors stood out. I love the flavor of quince, but this could have been apple or even banana for all the quince flavor the final product had. I love the flavor of rabbit, but this could have been chicken or tofu for all the rabbit flavor I got. I couldn't tell that there was ginger in this at all, regardless of what the proportions were. Even the honey flavor was muted and indistinguishable. So sad!
I'm not sure why this dish turned out so bland, but it was certainly nourishing and filling. Maybe I was coming down with a cold or something so my taste buds were asleep. I don't know. Try it for yourself and let me know how it comes out.
Quince Stew (serves 4; approx. $6.45/serving)
5 quinces, peeled and chopped
2 tablespoons olive oil
2 red onions, finely chopped
2 regular onions, finely chopped
1 rabbit on the bone, cut up
1 tablespoon ground ginger
1 teaspoon cayenne pepper
1 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/4 cup honey
Kosher salt to taste
Equipment:
- Large saucepan
- Heat the oil in the saucepan.
- Add the onion with kosher salt to taste. Fry until golden brown.
- Add the meat. Fry until brown.
- Add the quince. Cook for about a minute.
- Add the spices. Cook for about a minute.
- Add water to just cover the meat and quinces along with the honey.
- Cook gently until the meat is tender and the quinces soft, about an hour.
