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Khoresh Beh Recipe | Delicious Persian Quince Stew in just 2 hours

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Khoresh Beh is a quince stew that is made of meat and split peas. This dish is one of the most delicious and formal autumn dishes that has a bit of sweet and sour flavors, and you can play around with that balance according to your own taste with Khoresh Beh.

Due to the fact that in cooking this stew, plums and sugar are used, it is considered among sweet stews and as a result, it has its own fans.

The nice thing about this recipe is that while it’s meat-based in this article of Cookery Magazine, Khoresh Beh can actually be a very lovely vegan recipe just by replacing meat with more beans and nuts such as barberries.

Quince2-3 pieces
lamb shanks500 g
Onion1 large
Sugar2-3 tablespoons
Prune3-4 cups
Lemon juice2-3 tablespoons
Split peas3-4 cups
Black pepperAs much as needed
Vegetable oilAs much as needed
Turmeric powderAs much as needed
Salt, as much as neededAs much as needed
Powdered garlicAs much as needed
Grated ginger, As much as neededAs much as needed

The first step

Start with pouring some vegetable oil. Add your onion which you’ve sliced it. Fry, it to have a golden color. When It’s golden, add a couple of tablespoons of minced garlic and 1 teaspoon of ginger powder to your onion and stir it a little bit.

The second step

Then, Add your chopped meat to the frying onion. In this recipe, you can use lamb meat or beef, or even chicken. Here, you should flavor your meat. Add 1 teaspoon of salt, 1 teaspoon of pepper, and 2 teaspoons of turmeric powder. When your meat becomes brown, add water to it. Cover the pot and let it cook for about 60 to 90 minutes.

khoresh beh or Persian quince stew

The third step

Now, prepare your split peas and quince. You must soak your split peas for about a day or at least 10 hours. Then parboil them with water. Cut your quince into bite-sized cubes. Don’t forget to remove its seeds. Add some vegetable oil to a big pot, and to it add the chopped quince.

The fourth step

Sauté the mixture for 5 to 10 minutes until the quince has slightly softened and has a bit of color. Next, pour 2 cups of water to it to make the quince a little more soft before you add the meat to it. And let it cook for about 10 minutes.

The fifth step

When the quince is softened well, add it to the cooked lamb pot. Here, Add Aloo Bokhara to it(prune), and also, you may want to add almond to your Khoresht Beh. Add 1 tablespoon of sugar to the mixture to make it sour and sweet. (Adding sugar is an optional step). Pour 2 tablespoons of saffron water.

The sixth step

Finally, add parboiled split peas on top. Split peas help the juice become a little bit thicker. Cover the pot and let it simmer for 30 minutes until your Khoresht Beh is completely ready!

As a final touch, you can Garnish it with some almonds slivers and serve Khoresht Beh with some steamed Persian rice (we explained how to cook rice with the Persian recipe) on the side. I hope you guys enjoyed this recipe, and Please comment with us your recommendations.

khoresh beh quince stew
  • At the end, you can add some lemon juice to your Khoresht Beh and let it cook for 2 minutes. It helps the sour flavor.
  • Due to quince is not always available when it’s available, you can buy more, chop them into small cubes, and freeze them until you need them.

Quince stew does not have a separate and rich history because it is included in the category of Iranian khoreshts.

Stew (khoresh) is widely used in Iranian cuisine and is usually eaten with bread or rice, which may be prepared in the form of plain rice or kateh.

Iranian stews are a combination of meat, dry or fresh vegetables, and legumes such as lentils and beans.

Iranians use chelokhoresh, which is also called rice and stew, in daily meals, parties, and official ceremonies.

Thank you for being with us with this delicious and popular khoresht (stew). If you have any questions, it’s my honor to answer. Enjoy your exploration of Persian cuisine!

Please share this article with your friends on Facebook, Twitter, Pinterest, and other social media. 🧡

Khoresh Beh Recipe | Persian quince stew

Recipe by Fatemeh BanialiCourse: Main CourseCuisine: Persian FoodDifficulty: Difficult
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 
Calories

300

kcal

Beyond being a delightful dish, Persian Quince Stew plays a significant role in celebrations and gatherings.
Its consumption is often accompanied by cultural rituals, adding depth to its culinary importance.

Ingredients

  • Quince, 2-3

  • Lamb shanks, 500 g

  • Onion, 1 large

  • Sugar, 2-3 tablespoons

  • Prune, 2-3 cups

  • Lemon juice, 2-3 tablespoons

  • Split peas, 3-4 cups

  • Salt, As much as needed

  • Vegetable oil, As much as needed

  • Turmeric powder, As much as needed

  • Black pepper, As much as needed

  • Powdered garlic, As much as needed

  • Grated ginger, As much as needed

Directions

  • The first step
    Start with pouring some vegetable oil. Add your onion which you’ve sliced it. Fry it to have a golden color. When It’s golden, add a couple of tablespoons of minced garlic and 1 teaspoon of ginger powder to your onion and stir it a little bit.
  • The second step
    Then Add your chopped meat to the frying onion. In this recipe, you can use lamb meat or beef, or even chicken. Here you should flavor your meat. Add 1 teaspoon of salt, 1 teaspoon of pepper and 2 teaspoons of turmeric powder. When your meat becomes brown, add water to it. Cover the pot and let it cook for about 60 to 90 minutes.
  • The third step
    Now, prepare your split peas and quince. You must soak your split peas for about a day or at least 10 hours. Then parboil them with water. Cut your quince into bite-sized cubes. Don’t forget to remove its seeds. Add some vegetable oil to a big pot, and to it add the chopped quince.
  • The fourth step
    Sauté the mixture for 5 to 10 minutes until the quince has slightly softened and has a bit of color. Next, pour 2 cups of water to it to make the quince a little more soft before you add the meat to it. And let it cook for about 10 minutes.
  • The fifth step
    When the quince is softened well, add it to the cooked lamb pot. Here, Add Aloo Bokhara to it(prune), and also, you may want to add almond to your Khoresht Beh. Add 1 tablespoon of sugar to the mixture to make it sour and sweet. (Adding sugar is an optional step). Pour 2 tablespoons of saffron water.
  • The sixth step
    Finally, add parboiled split peas on top. Split peas help the juice become a little bit thicker. Cover the pot and let it simmer for 30 minutes until your Khoresht Beh is completely ready!
    As a final touch, you can Garnish it with some almond slivers and serve Khoresht Beh with some steamed Persian rice (we explained how to cook rice with the Persian recipe) on the side. I hope you guys enjoyed this recipe, and Please comment with your recommendations.

Notes

  • At the end, you can add some lemon juice to your Khoresht Beh and let it cook for 2 minutes. It helps the sour flavor.
  • Due to quince is not always available when it’s available, you can buy more, chop them into small cubes, and freeze them until I need them.

How long can we keep Quince?

By buying Quince in the fall season, you can easily chop it, remove its seeds, and put it in a sealed container. Put the container in the freezer so that you can keep it for 18 months.

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