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Khoreshte Beh - Persian Quince Lamb Stew | igotitfrommymaman.com

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


  • 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


  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!