Khoreshte Beh - Persian Quince Lamb Stew | igotitfrommymaman.com
Lamb Dishes,  Persian Classics,  Uncategorized

Khoresh-e Beh – Persian Quince Lamb Stew

Quince season is in full swing here in the UK and so I’m bringing you the perfect Persian recipe to showcase this delicious autumn fruit: Khoresh-e Beh, a Persian quince lamb stew! It’s very easy to make! The prep time is short and sweet and it basically takes care of itself in the pan.

Khoreshte Beh - Persian Quince Lamb Stew | igotitfrommymaman.com

Ingredients (for 4 to 5 servings)

1.7 lbs / 0.75 kg lamb leg

1 piece of bone marrow (optional)

2 quinces (approx. 250g)

1/4 cup yellow split peas (75g)

1 onion

3 cloves garlic 

1/4 cup tomato puree (60g)

4 tbsp vegetable oil

1 tsp turmeric

1/2 tsp black pepper

1 1/2 cup water

2 tsp salt 

3 tsp sugar (or to taste)

2 tbsp lemon juice (or to taste)

1 cinnamon stick

Time

Prep: 20 min

Cook: 2 h 40 min

Total: 3 h

Khoreshte Beh - Persian Quince Lamb Stew | igotitfrommymaman.com

Method 

Finely chop the onions and garlic.

Cut the lamb into approx. 2 inch large pieces. Fry the lamb cubes in the vegetable oil from all sides until golden brown. Remove the fried meat from the pan.

Fry the onions in the same oil over medium temperature for about 10 min, then add the chopped garlic and fry them a few minutes more together. 

Add the tomato purée, turmeric, and black pepper.

Add approx. 1 1/2 cups freshly boiled water and let it simmer for 10 min, then add the meat back to it. Also add the cinnamon stick.

Put on the lid and let the stew simmer for 2 to 2.5 h

In the meantime pre-cook the yellow split peas in salted boiling water for 20 minutes. Once cooked, drain the water and set the split peas aside until it’s time to add them to the stew.

After 1 h taste the stew and add salt to your liking.

Prepare the rice.

Peel the quinces and chop them into roughly half inch small cubes (approx. 1.5cm).

Fry the chopped quince in 1 tbsp of oil for about 5 min. This is to help them maintain their texture and prevent them from getting too soft when simmering in the stew.

Once the meat is cooked, add the sugar and lemon juice, then add the fried quince and the pre-cooked yellow split peas. Let the lamb stew cook for 15 more minutes.

Serve with aromatic Persian rice. Enjoy!


Khoreshe Beh – Persian Quince Lamb Stew

Course Main Course
Cuisine Persian
Keyword khoreshte beh, lamb stew, quince stew
Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Servings 4 people

Ingredients

  • 1.7 lbs lamb leg (0.75kg)
  • 1 piece of bone marrow
  • 2 quinces (approx. 250g)
  • 1/4 cup yellow split peas (75g)
  • 1 onion
  • 3 cloves garlic
  • 1/4 cup tomato puree (60g)
  • 4 tbsp vegetable oil
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 3 tsp sugar (or to taste)
  • 2 tbsp lemon juice
  • 1 cinnamon stick

Instructions

  1. Finely chop the onions and garlic.

  2. Cut the lamb into approx. 2 inch large pieces. Fry the lamb cubes in the vegetable oil from all sides until golden brown. Remove the fried meat from the pan.

  3. Fry the onions in the same oil over medium temperature for about 10 min, then add the chopped garlic and fry them a few minutes more together. 

  4. Add the tomato purée, turmeric, and black pepper.

  5. Add approx. 1 1/2 cups freshly boiled water and let it simmer for 10 min, then add the meat back to it. Also add the cinnamon stick.

  6. Put on the lid and let the stew simmer for 2 to 2.5 h

  7. In the meantime pre-cook the yellow split peas in salted boiling water for 20 minutes. Once cooked, drain the water and set the split peas aside until it’s time to add them to the stew.

  8. After 1 h taste the stew and add salt to your liking.

  9. Prepare the rice.

  10. Peel the quinces and chop them into roughly half inch small cubes (approx. 1.5cm).

  11. Fry the chopped quince in 1 tbsp of oil for about 5 min. This is to help them maintain their texture and prevent them from getting too soft when simmering in the stew.

  12. Once the meat is cooked, add the sugar and lemon juice, then add the fried quince and the pre-cooked yellow split peas. Let the lamb stew cook for 15 more minutes.

  13. Serve with aromatic Persian rice. Enjoy!

Khoreshte Beh - Persian Quince Lamb Stew | igotitfrommymaman.com

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. 

I’d love to see your Khoreshe Beh! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more Persian recipes? Here are my Persian classics!

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Thanks for stopping by! Enjoy your meal!

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