Khoresht Beh

Nutrition · per serving

Steps

1. 1

   Bloom the saffron first: grind or crush the saffron threads with a pinch of the salt, then mix with the hot water and let it steep while you prepare the stew. Peel the quince if desired for a softer finish, quarter it, remove the core, and cut into thick wedges so it keeps its shape during simmering.

   1/4 tsp saffron threads, finely crushed15 ml hot water1 1/4 tsp fine salt1 large (about 300 g whole, 220 g trimmed) quince
2. 2

   Heat a heavy casserole or Dutch oven over medium-high heat. Add the neutral oil, then the lamb in a single layer. Brown well on 2-3 sides for 5-7 minutes; do not move it too often or it will steam instead of sear. Work in batches if needed.

   25 ml neutral oil350 g lamb shoulder, trimmed and cut into 3 cm cubes
3. 3

   Lower the heat to medium. Add the sliced onion to the pot and cook for 6-8 minutes, stirring often, until softened and lightly golden. Stir in the turmeric, cinnamon, remaining salt, and black pepper; cook for 30 seconds until fragrant but not darkened.

   180 g yellow onion, finely sliced1 tsp ground turmeric1/2 tsp ground cinnamon1 1/4 tsp fine salt1/2 tsp black pepper
4. 4

   Return all the lamb to the pot, pour in the boiling water or stock, and bring to a steady simmer. Cover partially and cook over low heat for 30 minutes, adjusting the heat so the liquid barely bubbles. The lamb should begin to feel tender at the edges but not fully done yet.

   350 g lamb shoulder, trimmed and cut into 3 cm cubes450 ml boiling water or light lamb stock
5. 5

   While the lamb simmers, melt the butter in a wide frying pan over medium heat. Add the quince wedges and cook for 3-4 minutes, turning carefully, until lightly golden on the cut sides. Sprinkle over the sugar and add the lemon juice; cook 1-2 minutes more until glossy and just beginning to caramelize. This step concentrates the quince flavor and helps it hold together in the stew.

   15 g butter1 large (about 300 g whole, 220 g trimmed) quince20 g sugar20 ml lemon juice
6. 6

   Add the browned quince and all its pan juices to the lamb. Pour in the bloomed saffron and stir gently. Simmer uncovered or partially covered for 12-15 minutes, until the lamb is tender enough to yield easily to a fork, the quince is soft but intact, and the sauce has reduced to a light, glossy stew consistency.

   1 large (about 300 g whole, 220 g trimmed) quince1/4 tsp saffron threads, finely crushed15 ml hot water
7. 7

   Taste and adjust the balance: Khoresht Beh should be savory first, with gentle sweetness and bright acidity. If needed, reduce for another 1-2 minutes to concentrate the sauce. Let the stew rest off the heat for 5 minutes before serving so the flavors settle.

8. 8

   Serve hot, spooning the saffron-quince sauce over the lamb. Traditionally this is excellent with steamed rice.

Origin & History

Khoresht Beh is a classic Persian fruit stew that reflects the Iranian love of balancing savory meat with fragrant sweetness and acidity. Quince has long been used in West Asian cookery, especially in autumn and winter, when its perfume deepens slow-cooked dishes. The use of saffron, turmeric, and cinnamon gives the stew its distinctly Persian character.