Iran Press/ Iran news: Persian quince stew, so-called Khoresh-e Beh, always reminds me of family dinners on cold days of autumn. The experience of Khoresh-e Beh with the great taste of soft-cooked quince in the mouth is unforgettable.
Ingredients:
2 pounds veal, cubed
3 large quince, cored and sliced into wedges (we leave the peel on)
1 cup yellow split peas, washed thoroughly
1 large yellow onion, diced
3 tablespoons tomato paste
1½ tablespoons turmeric
½ teaspoon ground saffron
1 teaspoon cinnamon
3-5 small dried limes (called limoo amani or black limes), punctured with a knife or fork
2-4 cups of water
1 cup canola oil
Salt and pepper to taste
Instructions
1. Heat ½ cup oil in a large pot over medium and saute your onions until translucent (about 2-3 minutes).
2. Add the cubed veal, sear on all sides. Once the meat starts to release its juices, add the turmeric and stir well.
3. Add your cinnamon, tomato paste, dried limes, and 1 cup of water and cover with a lid. Let the stew simmer for 1 hour on medium-low heat. ***Note: make sure to puncture your dried limes a few times with the tines of a fork or a sharp knife before adding in.
4. While your stew is simmering, heat the remaining oil in a saute pan over medium heat. Add the quince slices to the oil and fry until golden on all sides. You'll have to fry in batches.
5. As the quinces turn golden, remove from the oil and place aside on a plate.
6. After the stew has been simmering for an hour, add in the other cup of water and split peas.
7. Simmer for another 30 minutes, stirring a few times to ensure the splits peas do not stick to the bottom.
8. You're almost there! Add in the quince to the stew, and simmer on low for an additional 25 minutes.
9. Add the saffron and stir - simmering for another 5 minutes.
10. Serve with rice, and enjoy the fruits of your labor!
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Read more:
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