Khoresh-e Beh - Quince Stew

I like autumn mostly for its beautiful color-changing foliage, the crisp weather, and its seasonal fruits such as pomegranate, persimmon, and quince. Quince is one of my favorite fall fruits. It's a fruit that's mostly used in cooking or making مربای به quince jam, and it's one of those rare fruits where every part is edible. I also adore its warm, cheerful color. I've been tempted to take a quince with me to the neighborhood paint store and have them match its exact shade. In the spring, I might just paint my kitchen quince yellow, if such a color exists.

Anyhow, for this dish, after washing and patting the quince dry, simply slice it into wedges; there's no need to peel the skin. In Iran, even the seeds are valued;  they are traditionally brewed into a soothing tea to help relieve coughs and chest discomfort.

Quince seeds and rock candy drink

خورش به Khoresh-e beh is a delicious and visually appealing Persian stew. It's made with tender pieces of meat usually (beef or lamb), yellow split peas, tomato sauce, and fragrant quince, a combination that balances sweet, savory, and tangy flavors.

Khoresh-e Beh - Persian Quince Stew

Ingredients

Serves 4-6

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


Method

1. Heat 3 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. 
2. Add the chopped onion and cook until golden. Add in the turmeric and stir.
3. Add the meat and brown on all sides. 
4. Add the tomato paste and cook for 5 minutes. 
5. Add the split peas and cook for 3-5 minutes, stirring gently
6. Add the cinnamon, saffron, dried lemons, salt, and pepper.
7. Pour in the water, bring to a boil, then reduce the heat to medium-low. Cover and cook on a medium to low heat for 1 hour, until the meat is tender
8. Heat 2-3 tablespoons of oil in a skillet and saute the quince slices for 5-7 minutes over medium heat.
9. Sprinkle the sugar over the quince slices and stir until the sugar is completely dissolved. Set aside.
10. In an ovenproof casserole dish, pour in the meat mixture, adjust the seasoning, and gently layer the cooked quince slices on top. 
11. Cook in a preheated oven at 350 degrees Fahrenheit for 50 minutes. 

Serve with rice.

Enjoy!