Product Code : 220 - II
Origin : South-East Asia
Minerals : Fibers, Vtamin - C, Vitamin K and Potassium. Plums are a very good source of vitamins and minerals. Vitamin C found in plums help the body create resistance against free radicals and infectious bacteria.
Health Benefits : Rich in antioxidants, plum improves and maintains the health of your heart. They relieve constipation, protects against cancer, improves circulation of blood, Lowers cholesterol levels, Good for your skin, Good for your bones, Reduces the appearance of scars.
How to Consume : Be it tossing them in salads or eating them baked, you can savour this delight in various forms. Regular intake of aloobukhara, or plums, may even help promote fluidity of blood in the arteries. This property of plums makes it heart-friendly. This Dry Fruits is famous for its unique flavour that it provides when put on Biryanis.
This is the only dry fruit which can be cooked as in ingredient in your curry as a Persian Delight!
Vegetarian Khoresht Beh Potato Mushroom Recipe
Prep time: 15 min
Cook time: 45 min
Ready in:1 hour
Yields: 4 servings
4 medium or 2 large quinces washed
4 tablespoons regular olive oil
1 medium onion chopped
1 cup aloo bukhara
1 cup chopped and fried mushroom
¾ teaspoon salt
1/8 teaspoon ground black pepper
½ teaspoon ground cinnamon powder
¼ teaspoon ground turmeric
1¾ cups hot water
1 tablespoon fresh lemon juice (optional)
1/8 teaspoon ground saffron (optional)
Heat olive oil in a medium pan. Add chopped onions and cook over medium-high heat for about 20 minutes or until slightly golden, stirring occasionally to keep from burning.
While the onions are frying, place each quince upright on a cutting board and cut into 4 quarters. Then cut each quarter into two wedges. You will end up with 8 wedges. Cut each wedge in half and remove the tough and fibrous core by cutting across the core at an angle.
When the onions are ready, stir in salt, pepper, turmeric and cinnamon. Add quince pieces, potatoes, fried mushroom and cook for about 5 minutes mixing once or twice.
Add saffron, lemon juice and hot water to the onion mixture and bring to a gentle boil. Cover and simmer over medium-low heat for about 20 minutes or until the quinces are tender.
Some varieties of quince and aloo are very sour unlike the ones I used in this recipe. Taste the sauce before adding lemon juice. If the sauce tastes too sour for your taste, skip the lemon juice and add a little sugar to balance the flavors.
Adjust seasoning to taste.
Serve over basmati rice.