Plats Principaux

Khoresh-e-beh (Persian Stew)

Learn how to make khoresh-e-beh, a Persian quince stew with tender meat (lamb or beef), sour plums, and a fragrant, glossy sauce. It's an ideal comforting and hearty dish for fall.

Khoresh-e-beh (Persian Stew)
Portions 4
Difficulté Moyen

Ingrédients

Instructions

  1. 1

    In a large bowl, combine meat with 1 teaspoon kosher salt and 1/2 teaspoon pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil and/or ghee over medium-high heat until shimmering. Add meat in a single layer. Cook, turning occasionally until meat is well browned on all sides, about 10 minutes. With a slotted spoon, transfer meat to a plate and set aside (don&

  2. 2

    Add 1 tablespoon oil and/or ghee to Dutch oven and heat over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden, about 7 minutes. Stir in turmeric and cook until fragrant, about 30 seconds.

  3. 3

    Add 2 cups of water and reserved meat. Bring to a boil over medium-high heat, stirring and scraping bottom of Dutch oven, until browned bits have come loose. Reduce heat to a simmer and cook, covered, over medium-low heat, until the braising liquid has slightly thickened and thin pools of fat are visible on the surface, about 55 minutes, adjusting heat as needed to maintain a simmer.

  4. 4

    Meanwhile, cut each quince into quarters vertically (do not peel quinces). Using a sharp chef&

  5. 5

    In a large stainless steel skillet, heat 2 tablespoons of oil or ghee over medium heat until shimmering. Stir in tomato paste and cook, stirring often, until it darkens in color, about 3 minutes. Add reserved quince pieces and stir until evenly coated with tomato paste; set aside.

  6. 6

    After the meat has cooked for 55 minutes, add reserved quince and tomato paste mixture to Dutch oven. Stir in lime or lemon juice, sugar, and cinnamon. Bring to a simmer and cook, covered, until quince is slightly tender, for 20 minutes, stirring halfway through.

  7. 7

    Stir in plums. Cook, adjusting heat as needed to maintain a gentle simmer, and cook until quince is completely tender, 25 to 30 minutes, gently stirring every 10 minutes. Serve with rice.

  8. 8

    Dutch oven, large stainless steel skillet

  9. 9

    If you can&

Conseils du Chef

  • If the dried plums are very hard and dry, soak them in lukewarm water before you start cooking the khoresh, then drain before adding to the pot.
  • Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop. Alternatively, leftovers can be frozen in an airtight container for up to 3 months. Thaw completely in the refrigerator before reheating gently on the stove.