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Morabaa-yeh Beh Recipe

Makes Servings


small quinces, 2 kg
sugar, 1.5 kg
lime juice, 1/2 cup
cardamom, one teaspoon


Wash and peel the quinces. Cut each into thin slices, removing the seeds and the hard middle core.

Pour in a non-stick pot. Add enough water to cover the quinces, and cover. Cook over low heat for about 30 minutes. Add sugar and cardamom and cook over low heat for about 3 hours until the mix is quite thick. Keep mostly covered during cooking. Add lime juice and cook for another 2-3 minutes.

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