• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Persian Quince Stew (Khoresh-E Beh)

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 2 Onion; finely sliced
  • 1/3 c Oil or butter
  • 1 lb Stewing meat (lamb or beef);
  • -cut in 1 inch cubes
  • 1 ts Salt
  • 1/4 ts Pepper
  • 1/2 ts Ground cinnamon
  • 3 c ;Water
  • 2 lg Quinces
  • 3 tb Sugar
  • 1/4 c Vinegar or lemon juice
  • 1/4 ts Ground saffron; dissolved in
  • 1 tb ;Water, hot
  • 1/3 c Yellow split peas


3 c Basmati rice
8 c ;Water
2 tb Salt
3/4 c Butter; melted
1/2 ts Saffron; dissolved in
2 tb ;Water, hot
2 tb Yogurt (opt)

In large pot, brown onions in 3 Tbsp. of oil or butter. Add meat and brown.
Add salt, pepper, and cinnamon. Add water, cover and simmer over low heat
for 1 hr, stirring occasionally.

Wash, but don't peel quinces. Use apple corer to remove seeds. Slice as
for apple pie. In skillet, saute in 2 Tbsp. oil or butter and set aside.

To the meat, add sugar, vinegar or lemon juice, saffron, split peas, and
quince. Cover and simmer 35 minutes. Check to see that meat and fruit are
cooked. Taste and correct seasoning. Transfer to deep casserole dish and
keep in warm oven until ready to serve. Serve hot with chelo (recipe

(Note: I am giving the detailed instructions for chelo. I don't use the
yogurt and I drizzle the remaining saffron over *all* the rice. I also
serve the tah dig(crust) with the rest of the rice.)

Chelo: Wash rice 5 times in cold water. Bring water and salt to boil in a
large non-stick pan. Add washed and drained rice. Boil 6 minutes, stirring
gently twice to loosen grains that may have stuck to bottom. Drain rice in
colander and rinse in lukewarm water.

In same pot, heat half the butter, 2 Tbsp. hot water, a drop of dissolved
saffron, and yogurt. Taking one spatula at a time, place rice gently in
pot mounding in the shape of a pyramid.

Dissolve remaining butter in 2 Tbsp. hot water and pour over rice. Place
clean dishtowel over pot and cover firmly with lid to prevent steam from
escaping. Cook 10 minutes over medium heat and 50 minutes over low heat.
Remove from heat.

Allow to cool 5 minutes on a damp surface without removing lid. Put 2 Tbsp.
of the rice in with remaining saffron and set aside for garnish. Gently
remove rice from pot without disturbing crust. Sprinkle saffron flavored
rice over top and serve. Detach crust and serve separately.

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