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Khoresh-e beh
Quince and lamb stew
خورش به (khoresh-e beh): Isfahan's autumn stew of quince, lamb and saffron
Isfahan families cook khoresh-e beh when the first golden quinces reach the bazaar in October, and it often appears on the table around Yalda night in December. Wedges of quince, fried until caramelised, simmer with lamb and yellow split peas in a saffron sauce sharpened with lemon and softened with a little sugar, so the stew is perfumed, sweet-sour and amber. Serve it with chelow. Many cooks peel and leave the quince to sit, and it browns and turns bitter; drop the wedges into lemon water as you cut them. Chef's tip: leave a few quince cores and pips tied in muslin in the pot while it simmers; their natural pectin gives the sauce its famous ruby blush and silky body.
- Total time
- 130 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb lamb shouldercut into 3 cm cubes
- 2 onionsfinely sliced
- 5 tbsp sunflower oil
- 1 tsp ground turmeric
- ½ tsp black pepper
- 2 ⅞ oz yellow split peasrinsed and soaked for 1 hour
- 3 ½ cups water
- 2 quincesabout 600 g, peeled, cored and cut into wedges, kept in lemon water
- 2 tbsp sugar
- ¼ tsp saffron threadsground and steeped in 3 tbsp hot water
- 2 tbsp cider vinegar or lemon juice
- 1 ½ tsp salt
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Method
0/7 doneStep 1: Heat 2 tablespoons of 2 tbsp sunflower oil in a heavy pot over a medium heat and fry 2 onions until golden.
12 minStep 2: Add 1 ⅛ lb lamb shoulder, 1 tsp ground turmeric and ½ tsp black pepper and brown the meat on all sides.
6 minStep 3: Add 3 ½ cups water and 1 ½ tsp salt, bring to the boil, skim, then cover and simmer gently for 45 minutes.
45 minStep 4: Drain 2 ⅞ oz yellow split peas, add them and cook for 25 minutes, until soft but holding their shape.
25 minStep 5: Meanwhile drain and pat dry 2 quinces. Heat the rest of 3 tbsp sunflower oil in a frying pan over a medium heat and fry the wedges until golden on both sides.
10 minStep 6: Add the quince to the pot with 2 tbsp sugar and ¼ tsp saffron threads. Cover and simmer gently until the quince is tender all the way through when pierced and has turned a soft pinkish amber.
25 minStep 7: Stir in 2 tbsp cider vinegar or lemon juice, taste and balance with a little more sugar or salt. The sauce should be thick and glossy. Serve with rice.
3 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 30 g
- Carbs
- 38 g
- Fat
- 22 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khoresh-e beh take?
- About 130 minutes in total: 25 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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