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Khoresh-e Beh | Persian quince stew

Khoresh-e Beh is mainly combined from quince, meat, and fried onions.
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Persian
Servings 4 people

Ingredients
  

  • 2 Large Quince
  • 1 Large Onions
  • 500 g stew cut lamb
  • Tbsp Turmeric
  • 1/2 Tsp cardamom powder optional
  • 1 inch cinnamon stick optional 
  • 10 Dried plums soaked
  • 100 g Yellow split peas optional 
  • 2-3 Tbsp Lemon juice
  • 1-2 Tbsp Sugar
  • 2 Tbsp bloomed Saffron
  • Salt and Pepper
  • Vegetable oil
  • water

Instructions
 

  • sauté chopped onions In a large pan over medium heat in vegetable until translucent.
  • Add the meat along spices and fry them well together. 
  • Add split peas, dried plums and just enough boiling water to cove the meat.
  • lower the heat and let it simmer of 45 minutes or until meat is fully cooked.
  • Sauté quince slices in a different pan over medium heat until golden brown.
  • Add the sauteed quinces to the pot when meat is well tender. 
  • Mix and pure lemon juice and sugar to give a sweet-sour taste.
  • Season with salt and pepper and simmer for 10 more minutes. 
  • Add bloomed Saffron to infuse the stew with more flavour, colour and aroma. 
  • Let the stew simmer on low heat for 15 minutes more before serving.

Notes

You can use both stew cut shoulder or leg of lamb or lamb for this recipe. 
If you don't like lamb, use beef instead
To make this stew vegetarian, omit the meat and replace the water with vegetable stock to give it more richness in flavour
Serve this stew with Persian steamed rice and any Persian side dish.
Keyword khoresh-e Beh