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Posted by on Jan 11, 2014 in Persian پارسی, Food, Recipes, Moraba مربا / Jams | 0 comments

Moraba-ye Beh (Quince Jam)

Moraba-ye Beh (Quince Jam)

bbehQuince, native to Turkey and Iran, is not a fruit that most Westerners are familiar with. It resembles a brightly yellow colored round pear, tastes astringent and a bit sweet/sour raw, and takes on crimson hues after a long cooking time.

Quince is mostly cooked in jams, syrups and stews. I remember being a kid and sneaking upstairs of our house, where canned goods and some fruits were stored, just to get a whiff of quince’s unique aroma. I didn’t even think they existed here in the West, ’till I spotted some in the store, right around Christmas time. I felt so excited and overwhelmed with memories, the first thing I did was to smell one.

Ingredients:

  • 2 med. quince, cored and sliced as you would an apple
  • 6 Tbs sugar
  • 2 tsp freshly squeezed lemon/lime
  • 1/4 tsp ground cardamom
  • Water

Optional Fixins:

  • 0.5-1 Tbs rosewater

Time~     Prep: 10 min     Cook: 2 hr

Instructions:

  1.  Sprinkle lime juice over the quince slices.
  2. In a sml pot bring 2 cups of water to boil and dissolve sugar. Let simmer for a minute or two.
  3. Add the ground cardamom, lime juice and quince slices to the sugar syrup, bring back to a boil on medium heat. Add more water if needed.
  4. Cover and cook on low heat for about 2 hours.
  5. Add the rosewater and simmer for a couple more minutes.
  6. Remove from heat and cool.
  7. Keep refrigerated or can if you prefer.

Tips:
Serve with butter or cream cheese on toast.
Goes well with Greek yogurt and vanilla ice cream.

Bah Bah Beh (nom nom Beh)

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