Persian Quince Stew, Khoresh Beh

• دسته بندی نشده
• دسامبر 21, 2020

Persian Quince Stew: Iranian use different fruits in their stews but one of the most popular dish is the “Persian Quince Stew” so-called Khoresh Beh. Since quince is a seasonal fruit so it is best cooked during the autumn. The sweet-sour taste of quince in the stew is really delicious

.Quince has a nice aroma, so Persians also make quince jam and quince tea

Quince’s flavor and floral aroma pair well with cinnamon, cardamom

Vegetarian Persian quince stew

The main flavor of this dish comes from quince and lamb is a good compliment. But you can make the dish without using lamb or any other meat

How to make Persian quince stew

INGREDIENTS

Preparing quince

To prepare quince, use a sharp knife to cut them into quarters

Carefully slice the quince in approximately 1cm thickness. anything thinner

might lose its texture while cooking

Cooking the stew

In a large pan heat some vegetable oil and sauté chopped onions. Add the meat and Turmeric, stirring them well together

Fry until the meat is seared on all sides

Add dried plums and just enough boiling water to cover the meat, lower the heat and let it simmer for 45 minutes or until meat is fully cooked

Meanwhile, Sauté quince slices in a different pan over medium heat until golden brown. Be careful as quince slices would burn quite fast

Add the sautéed quinces to the pot when meat is fully cooked and tender. lemon juice and sugar would help the sweet-sour taste it needs

Season with salt and pepper And simmer for 10 more minutes

Saffron is the last ingredient to be added to infuse the stew with more flavor, color and aroma. cover and cook for 15 minutes more on low heat until the flavors come together

The traditional way to serve Khoresh-e Beh, like just about any other Persian stew, is with Persian steamed rice

! Bon Appetite