📝 About This Recipe
A jewel of Persian royal cuisine, Khoresht-e-Beh is a sophisticated balance of sweet and sour flavors that celebrates the fleeting season of the fragrant quince. This slow-cooked masterpiece features tender morsels of lamb and golden, caramelized quince wedges simmered in a rich tomato and saffron broth. Enhanced with the tartness of dried plums and the warmth of cinnamon, it is a comforting, aromatic stew that embodies the elegance of Iranian hospitality.
🥗 Ingredients
The Meat and Aromatics
- 1.5 pounds Lamb shoulder or beef chuck (cut into 1.5-inch cubes)
- 2 medium Yellow onion (finely diced)
- 1 teaspoon Turmeric powder
- 4 tablespoons Vegetable oil (divided for meat and quince)
- 1/2 teaspoon Black pepper (freshly cracked)
- to taste Salt
The Quince and Fruit
- 2 large Quince (peeled, cored, and cut into 1-inch wedges)
- 10-12 pieces Dried Bukhara plums (Alu) (soaked in water for 15 minutes)
- 2-3 tablespoons Lemon juice (freshly squeezed)
- 1-2 tablespoons Granulated sugar (adjust based on the sweetness of the quince)
The Braising Liquid
- 2 tablespoons Tomato paste
- 1/2 teaspoon Saffron thread (ground and dissolved in 2 tbsp hot water)
- 1/2 teaspoon Cinnamon powder
- 3-4 cups Water (boiling)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Add the diced onions and sauté for 8-10 minutes until they become translucent and turn a light golden brown.
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2
Add the cubed lamb or beef to the pot. Increase the heat slightly and sear the meat until browned on all sides, approximately 5-7 minutes.
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3
Stir in the turmeric and black pepper, coating the meat and onions thoroughly. Cook for 1 minute until the spices are fragrant.
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4
Add the tomato paste to the center of the pot. Sauté the paste for 2 minutes, stirring constantly, until it darkens in color and loses its raw metallic scent; this step is crucial for a deep red broth.
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5
Pour in 3 to 4 cups of boiling water, enough to cover the meat by at least 2 inches. Bring to a boil, then reduce heat to low. Cover and simmer gently for 90 minutes (or until meat is 80% tender).
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6
While the meat simmers, prepare the quince. Peel and core the fruit, slicing them into thick wedges. In a separate skillet, heat the remaining 2 tablespoons of oil over medium heat.
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7
Fry the quince wedges for about 5-7 minutes, turning occasionally, until they are golden-brown on the edges. This prevents them from falling apart in the stew.
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8
Once the meat is nearly tender, add the sautéed quince and the soaked dried plums to the pot.
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9
Stir in the liquid saffron, cinnamon, lemon juice, sugar, and salt. Taste the broth; it should have a balanced sweet-and-sour (mols) profile.
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10
Cover the pot and continue to simmer on low heat for another 30-45 minutes. The quince should be soft and have turned a beautiful deep pink or reddish hue, and the sauce should be thickened.
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11
Check the consistency of the sauce. If it is too thin, simmer uncovered for the last 10 minutes. If too thick, add a splash of boiling water.
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12
Adjust the seasoning one last time with salt or lemon juice before serving. Transfer to a shallow serving bowl, ensuring the quince wedges remain intact on top.
💡 Chef's Tips
Always sauté the quince before adding it to the stew; this caramelizes the natural sugars and ensures the fruit holds its shape rather than turning into mush. If you cannot find dried Bukhara plums, you can substitute with dried apricots or prunes, though the flavor profile will slightly shift. For the most vibrant color, use high-quality Persian saffron and grind it with a pinch of sugar before blooming in hot water. Don't rush the meat; slow simmering ensures the collagen breaks down, resulting in a melt-in-your-mouth texture that contrasts perfectly with the fruit. Adjust the sugar and lemon juice at the very end to find your personal 'sweet spot'—some prefer it more tart, others more sweet.
🍽️ Serving Suggestions
Serve alongside Chelow (Persian steamed basmati rice) with a crispy Tahdig crust. Pair with a side of 'Mast-o-Khiar' (Persian cucumber and yogurt dip) to provide a cooling contrast to the warm spices. A plate of 'Sabzi Khordan' (fresh herbs like mint, basil, and radish) adds a necessary brightness to the meal. Serve with 'Torshi' (Persian pickled vegetables) for an extra acidic punch that cuts through the richness of the lamb. Enjoy with a glass of chilled Doogh (savory yogurt drink with dried mint).