Khoresh-e beh (Persian quince and plum stew)

Name: Khoresh-e beh (Persian quince and plum stew)
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Middle Eastern
Ingredients: 3 tbs olive oil; 2 medium onions diced; 4 cloves of garlic diced finely; 1 tbs turmeric; 1 tsp salt; 1/2 tsp pepper; 500 gram lamb stew meat cut in cubes; 100 gram tomato paste; 10 dried prunes diced; 1/2 cup yellow split peas (Persian and washed); 3 cups water boiled; 1 cinnamon stick; 1/2 tsp saffron (bloomed); 2 quince (hard core removed and diced); pomegranate molases to taste; date syrup to taste

7 steps

Prep:20minCook:1h 30min

Embark on a journey through the rich culinary heritage of Iran with the exquisite Persian khoresh-e beh, a robust stew distinguished by its complex flavor profile. This time-honored dish is celebrated for its meticulous balance of sweet and sour elements, featuring tender lamb delicately seasoned with aromatic spices, simmered alongside succulent quince, split peas, and fragrant cinnamon. Complemented by fragrant Persian rice, khoresh-e beh promises to captivate the palate with its harmonious interplay of sweet-sour nuances, nuanced savory depths, and captivating aromas, ensuring an unforgettable dining experience that elevates the senses to new heights of culinary delight.

Updated at: Mon, 04 Mar 2024 20:19:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories353.5 kcal (18%)

Total Fat14.3 g (20%)

Carbs38.6 g (15%)

Sugars13.1 g (15%)

Protein20.6 g (41%)

Sodium497.8 mg (25%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 Tbsolive oil

2onions

medium, diced

4 clovesgarlic

diced finely

1 Tbsturmeric

1 tspsalt

½ tsppepper

500 gramlamb stew meat

cut in cubes

100 gramtomato paste

10dried prunes

diced

½ cupyellow split peas

3 cupswater

½ tspsaffron

hard core removed and diced

Instructions

Step 1

Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add diced onion and minced garlic to the pot. Saute them until they're translucent and fragrant.

Step 2

Sprinkle turmeric, salt, and pepper over the onion and garlic mixture. Gently fry them over medium heat for about 7 to 8 minutes, allowing the flavors to meld together.

Step 3

Add the lamb and 1 tbs Persian meat spice (see the recipe for advieh goosht) to the pot. Saute until the meat is golden brown on all sides, which should take about 7 to 8 minutes.

Step 4

Stir in the tomato paste, split peas, cinnamon stick, diced prunes, bloomed saffron, and 3 cups of water. Bring the mixture to a boil, then reduce the heat to a simmer. Let it simmer for 1 hour.

Step 5

While the stew is simmering, heat 1 tablespoon of olive oil in a separate pan over medium heat. Saute the chopped quince for about 7 to 8 minutes. This step helps maintain their texture and prevents them from getting too soft when added to the stew.

Step 6

After 1 hour of simmering, add the sauteed quince to the stew. Let them cook in the stew for an additional 20 minutes.

Step 7

Add the pomegranate molasses and the date syrup to taste, starting with 1 tablespoon of each. Taste the stew and adjust the sweetness and tartness according to your preference. Add more salt if needed. Let the stew cook for another 10 minutes to allow the flavors to blend. Serve the khoresh-e beh over aromatic Persian rice and enjoy your flavorful Persian stew!