KinDish

Demonstration record

Quince stew

سفرجل, խնձորիկ

Original: Quince stew

Transliteration · safarjal / ayva

This page gathers several mentions of quince in the archive rather than a single canonical recipe.

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How did they pronounce this?

Where it is recorded

  • Isfahan

Communities associated

From evidence or contributor declaration — never assumed from a map.

  • No KinDish records here yet.

Occasions

  • No KinDish records here yet.

Ingredients

  • Pomegranate · رمان, ბროწეული
  • Quince · سفرجل, ayva, ախտոր
  • Saffron · زعفران

Techniques

    Family stories

    Community recorded

    Demonstration record

    Stories

    Quince from the eastern Mediterranean

    Quince appears in this archive the way a relative appears at different tables: in a copper pot in a story from Isfahan, in a jam Farida mentioned and never wrote down, in the Armenian new-year stuffing when the pumpkin was small and the quinces were many. Nobody in these records claims quince. They stew it until it goes from wool to jewel. They add pomegranate, or saffron, or nothing but sugar and patience. This is not a complete recipe. It is a map of mentions. The fruit is older than any of the kitchens that cooked it here.

    Recorded by KinDish archive

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