• About
  • Recipe Index
  • Ingredients
  • Food Gallery
  • Resources

Mastering Persian Cooking

~ Persian Food Recipes

Mastering Persian Cooking

Category Archives: Beh

Khoresht Beh (Quince Stew)

23 Thursday Oct 2014

Posted by Mastering Persian Cooking in Beh

≈ Leave a comment

Tags

beef and quince, Perisan food recipes, Persian recipes, Quince stew

Khoresht Beh (Quince Stew)

Prep time: 15 min
Cook time:  1 hour 30 min
Ready in: 1 hour 45 min
Yields: 4 to 6 servings

INGREDIENTS

6 tablespoons regular olive oil (divided)
1 medium onion chopped
1 pound stew meat
1 teaspoon salt
½ teaspoon ground turmeric
1 teaspoon cinnamon powder
¼ teaspoon ground black pepper
2 cups hot water
3 tablespoons fresh lemon juice
1/8 teaspoon ground saffron (optional)
2 large quinces

INSTRUCTIONS

Heat 4 tablespoons oil in a medium pot. Add chopped onions. Cook over medium-high heat for about 7 minutes or until slightly golden, stirring occasionally to keep from burning. Add meat, salt, turmeric, cinnamon powder and pepper. Cook for 5 to 7 minutes or until meat is no longer pink, stir occasionally. Stir in water, bring to a boil. Lower heat to medium low, cover and cook for 1 hour or until meat is almost fork tender.

Half way through cooking, peel the quinces, cut into quarters and remove their cores. Chop the quarters into 1-inch cubes. Quince turns brown quickly if not used right after cutting. To prevent oxidation, keep them in a bowl of water mixed with lemon juice, ¼ cup lemon juice to 1 quart of cold water.

Heat 2 tablespoons of oil in a skillet. Add chopped quinces and cook over medium-high heat for about 5 to 7 minutes or until slightly golden.

Add lemon juice, saffron and chopped quinces to the pot. Cover and simmer over low heat for about 20 minutes or until quinces cook through.

Some varieties of quince are very sour unlike the ones used in this recipe. Taste the sauce before adding lemon juice. If the sauce is too sour, omit the lemon juice and if needed add a little sugar to balance the flavors.

Adjust seasoning to taste. Serve over basmati rice.

Khoresht Beh (Quince Stew)
Khoresht Beh (Quince Stew)
Heat 4 tablespoons of oil in a medium pot. Add chopped onions. Cook over medium-high heat for about 7 minutes or until slightly golden, stirring occasionally to keep from burning.
Heat 4 tablespoons of oil in a medium pot. Add chopped onions. Cook over medium-high heat for about 7 minutes or until slightly golden, stirring occasionally to keep from burning.
Add meat, salt, turmeric, cinnamon powder and pepper.
Add meat, salt, turmeric, cinnamon powder and pepper.
Cook for 5 to 7 minutes or until meat is no longer pink. Stir in hot water.
Cook for 5 to 7 minutes or until meat is no longer pink. Stir in hot water.
Cook for 1 hour or until meat is almost fork tender.
Cook for 1 hour or until meat is almost fork tender.
Beh (Quince )
Beh (Quince )
Peel the quinces, cut into quarters.
Peel the quinces, cut into quarters.
Remove their cores with a sharp paring knife.
Remove their cores with a sharp paring knife.
Chop the quarters into 1-inch cubes.
Chop the quarters into 1-inch cubes.
Cook chopped quinces over medium-high heat for about 5 to 7 minutes or until slightly golden.
Cook chopped quinces over medium-high heat for about 5 to 7 minutes or until slightly golden.
Stir in lemon juice and saffron.
Stir in lemon juice and saffron.
Add chopped quinces to the pot. Cover and simmer over low heat for about 20 minutes or until the quinces are cooked through.
Add chopped quinces to the pot. Cover and simmer over low heat for about 20 minutes or until the quinces are cooked through.
Serve over basmati rice.
Serve over basmati rice.
Khoresht Beh (Quince Stew)
Khoresht Beh (Quince Stew)

Share this:

  • Pinterest
  • Email
  • Print
  • Facebook
  • Twitter
  • More
  • Pocket
  • Reddit
  • Tumblr
  • LinkedIn

Search recipes…

Enter your email address to follow this blog and receive notifications of new posts by email.

  • About
  • Recipe Index
  • Ingredients
  • Food Gallery
  • Resources

Recipes

  • Appetizer/Side dish
    • Cucumber and Tomato Salad
    • Eggs Over Fried Tomatoes
    • Feta Cheese Tomato and Cucumber Appetizer
    • Kashk Bademjan
    • Marinated Shrimp
    • Nargesi Esfenaj
    • Salad Olivieh
    • Yogurt and Cucumber Dip
    • Yogurt and Spinach Dip
    • Yogurt Salad with Dill and Walnuts
  • Ash/Soup/Khorak/Abgoosht
    • Abgoosht
    • Abgoosht Bozbash
    • Ash Aloo Esfenaj
    • Ash Jo
    • Ash Mash
    • Ash Reshteh
      • Ash Reshteh – Simplified Version
    • Ash Shalgham
    • Braised Pinto Beans (Loobia Chiti)
    • Chicken Broth with Rotisserie Chicken
    • Homemade Chicken Stock
    • Quinoa and Kale Ash
    • Soup Adas
    • Vegetarian Abgoosht Bozbash
  • Desserts
    • Almond Macaroons
    • Chocolate Almond Macaroons
    • Cream Filled Pastries
  • Hulu Ba Morgh
  • Kashk Bademjan for Two
  • Khorakeh Goosht
  • Khoresht
    • Bademjan
      • Bademjan in Pressure Cooker
    • Beh
    • Esfenaj and Aloo
    • Fesenjan
    • Gheymeh
      • Gheymeh for Two
    • Gheymeh Bademjan
    • Gormeh Sabzi
      • Ghormeh Sabzi for Two
      • Ghormeh Sabzi in Pressure Cooker
    • Karafs
    • Loobia Sabz
    • Vegetarian Khoresht Bamieh Bademjan
    • Vegetarian Khoresht Beh
  • Khoresht Kadoo Bademjan Ba Morgh
  • Khoresht Karafs in Pressure Cooker
  • KuKu (Frittata)
    • Eggplant KuKu
      • Eggplant Kuku with Less Oil
    • KuKu Sabzi
  • Mash Polo with Mushroom
  • Meat/Chicken/Fish
    • Braised Chicken Thighs
    • Briased Chicken Breasts
    • Goosht
    • Ground Beef Kabab
    • Kabab Kishmish
    • Kabab Koobideh
    • Khorak Morgh
    • Koofteh Berenji
    • Kotlet
    • Mahi
    • Mahi Azad
    • Morgh Schnitzel
    • Pan Kabab
    • Persian Macaroni
    • Potato Crusted Salmon
  • My Family's Favorites
    • Angel Hair Pasta With Shrimp
  • Persian-Style Tuna Rice Bowl
  • Polo
    • Adas Polo
    • Baghali Polo
    • Cheshm Bolboli Polo
    • Estamboli Polo
      • Estamboli Polo with Ground Beef
    • Kalam Polo
      • Kalam Polo With Ground Beef
    • Polo/Chelo
      • Kateh
      • Polo in Rice Cooker
    • Reshteh Polo
      • Reshteh Polo with Meatballs (Noodle Rice)
    • Sabzi Polo
      • Sabzi Polo in Rice Cooker
      • Sabzi Polo Kateh Style
    • Shirin Polo in Rice Cooker
    • Tahchin Morgh
      • Tahchin Morgh for Two
    • Zereshk Polo
  • Rice Cooker Bagali Polo
  • Vegan Kalam Polo (Persian Cabbage Rice)
  • Vegan Khoresht Bamieh
  • Vegan Khoresht Hulu
  • Vegetarian Esfenaj Aloo
  • Vegetarian Gheymeh Bademjan Khoresht
  • Vegetarian ghormeh sabzi
  • Vegetarian Khoresht Beh Aloo
  • Vegetarian Khoresht Fesenjan
  • Vegetarian Khoresht Gheymeh
  • Vegetarian Khoresht Kadoo
  • Vegetarian Khoresht Karafs

Blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Mastering Persian Cooking
    • Join 71 other followers
    • Already have a WordPress.com account? Log in now.
    • Mastering Persian Cooking
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...