Quince Stew (Khoresh-e Beh)

Quince Stew, or Khoresh-e Beh, is a traditional Persian dish that offers a delightful blend of sweet and savory flavors. The stew features tender quince, succulent lamb, and a combination of aromatic Persian spices. Through a slow cooking process, the flavors meld together, resulting in a rich and heartwarming meal. This dish not only embodies the essence of Persian cuisine but also provides a unique culinary experience for those eager to explore new tastes. Whether enjoyed on a chilly day or as a comforting meal, Quince Stew is an enticing option.

Ingredients

• 2 medium quinces, peeled, cored, and diced
• 1 lb lamb, cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup dried apricots
• 1/2 cup slivered almonds
• 1 tbsp turmeric
• 1 tsp cinnamon
• 1 tsp saffron threads
• 4 cups water or broth
• 2 tbsp olive oil

Instructions

1. Heat 2 tbsp of olive oil in a large pot over medium heat.
2. Add 1 chopped onion and 3 minced garlic cloves, sauté until soft, about 5 minutes.
3. Add 1 lb of cubed lamb and brown on all sides, approximately 8 minutes.
4. Stir in 1 tbsp of turmeric, 1 tsp of cinnamon, and 1 tsp of saffron threads until well combined.
5. Add 2 medium diced quinces, 1 cup of dried apricots, 1/2 cup of slivered almonds, and 4 cups of water or broth to the pot.
6. Season with salt and pepper to taste, bring to a boil, then reduce heat to low.
7. Cover and simmer for 2 hours, or until the meat and quince are tender.
8. Taste and adjust seasoning if needed before serving.
9. Serve hot with steamed rice or flatbread.

Keywords: Hearty, Comfort Food, Savory, Quince

Spice Rack: Turmeric, Cinnamon, Saffron

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