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PERSIAN MEAT STEW WITH PEACHES




Source of Recipe


"Ready When You Are"


List of Ingredients




3 tablespoons unsalted butter or vegetable oil
2 medium onions, thinly sliced
1 pound veal, beef or lamb, trimmed of fat and cut in 1-inch cubes
1 teaspoon salt, to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon ground cinnamon
1/4 cup fresh lemon juice
3 to 4 tablespoons sugar, to taste
1 tablespoon all-purpose flour
1/4 teaspoon ground saffron dissolved in
1 tablespoon hot water OR
A generous pinch of saffron threads, pounded in a mortar and pestle and mixed with a tablespoon of hot water
11/4 to 11/2 pounds firm, not quite ripe peaches (3 large or 6 small), peeled and thinly sliced OR


2 cups canned peaches, drained
Rice, for serving

Recipe



Heat 2 tablespoons of the butter or oil over medium heat in a large, heavy casserole and add the onions. Cook, stirring, until translucent, 3 to 5 minutes, and add the meat. Cook gently, stirring often, until the meat and onions are browned, about 10 minutes. Add the salt, pepper, cinnamon, and enough water to cover the meat by an inch, about 21/2 cups. Bring to a simmer, reduce the heat to low, cover, and simmer for 2 to 3 hours, until the meat is fork tender.

Mix together the lemon juice, sugar, flour and saffron. Stir into the meat. Cover and simmer for another 20 minutes.

Meanwhile, heat the remaining tablespoon of butter or oil in a large nonstick skillet over medium-high heat. Add the peaches and cook, stirring, until lightly browned, about 3 minutes. Add to the meat, cover, and simmer for another 10 to 20 minutes (10 minutes for canned peaches), or until the peaches and the meat are tender. Taste and correct the seasonings. Serve with basmati rice.

Note: This will keep for four days in the refrigerator, and it benefits from being made a day ahead. Makes 4 servings.