Baked candied quince with walnuts (Moraba-ye beh-e dorosteh) from Food of Life, Fourth Edition (25th Anniversary): Ancient Persian and Modern Iranian Cooking and Ceremonies (page 370) by Najmieh Batmanglij

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vanilla extract for vanilla beans. See recipe for variations.

  • Ganga108 on June 10, 2023

    It is quince season, and I picked my late ripening quinces last weekend. Today I am baking a whole pan of them for desserts and toppings for muesli. This recipe is a 4.5 hr slow bake, the best to bring out the rich red colour. The flavourings are bay leaf, cinnamon and vanilla bean. I love the way that quinces can pair with sweet and savoury flavourings, and be used in both sweet and savoury dishes. This book has a few recipes for both. They scent the house while they cook.

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