Khoresh-e Beh - Quince Stew

I like autumn mostly for its beautiful color changing foliage, crisp weather and also for its seasonal fruits such as pomegranate, persimmon and quince. Quince is one of  my favorite fall fruits. Of course, quince is basically used in cooking and making jams and is one of those kinds of fruits that all  parts of it is edible. It also has a warm and happy color too. I'm so tempted to take a quince with me to the paint store in my neighborhood and have them find the exact matching color. In the spring I am thinking of painting my kitchen quince yellow if there is such a color.

Anyhow, for this dish after washing and patting it dry, you can just slice it into wedges and there is no need to peel the skin off. In Iran the seeds are also used for treating coughs and chest pains by brewing them for few minutes.

Quince seeds and rock candy drink

Khoresh-e beh is a very tasty dish and very pleasing to the eye also This dish is a combination of meat (beef or lamb), yellow split peas, tomato sauce, and quince.

Khoresh-e Beh - Quince Stew

Ingredients:
Serves 4-6

2 pounds meat (lamb or beef), washed and cubed
4  medium-size quince, washed, cored and sliced (could be cubed too), slice right before cooking.
1 cup yellow split peas, picked over and rinsed
1 large onion, peeled and chopped
2 -3 tablespoons tomato paste
1/4 teaspoon turmeric
1/2 teaspoon liquid saffron
Salt and pepper to taste
2-3 dried lemons (limoo omani/amani) or juice of a lime
2 tablespoons sugar
A dash of cinnamon
2 cups of water
2 tablespoons vegetable oil
1 tablespoon butter

Method:

1. In a heavy pot heat oil and saute chopped onions until they are golden brown, add turmeric and stir.
2. Place the meat and brown on all sides. 
3. Then add the peas to the pot and give it a gentle stir, cook together for five minutes, add salt and pepper, cinnamon, saffron and dried lemon. 
4. Pour water in the pot, mix in the tomato paste, bring to a boil, then lower the heat and cook on a medium to low heat for an hour.
5. Using a non-stick frying pan, melt the butter on medium heat and saute the sliced quince on both sides for ten minutes. 
6. Sprinkle sugar and stir till sugar is completely melted. Set aside.
7. In an oven-proof casserole dish, pour in the meat mixture, adjust the seasoning and gently  layer the quince on top. 
8. Cook in the 350 degrees Fahrenheit pre-heated oven for 30-40 minutes. 

Serve with rice.

* I garnished the stew with some slices of a small and ripe khormaloo (persimmon).

Enjoy!