Dessert
Beh pokhteh is an Iranian winter dessert that softens firm quince quickly in cinnamon syrup in a pressure cooker. Pressure cooking turns quince, which would normally take hours to cook, a deep red color in half an hour.
Combine the sugar, water, cinnamon stick, and lemon juice in the pressure cooker and bring to a boil.
Add the sliced quince to the syrup and close the lid. Cook over low heat for 20 minutes, then remove the cooker from the heat and let the pressure drop naturally.
Divide the quince slices and syrup among bowls. Serve warm or cold.
Do not release the pressure quickly. Remove the cooker from the heat and wait for the pressure to drop naturally; otherwise, the quince may fall apart. Contains no listed allergens.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.