Khoresht Beh

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For a true 60-minute version, use lamb shoulder or leg cut small; tougher cuts such as shank or large stew cubes need longer than this to become tender.
• •If your quince is very tart, add up to 5 g more sugar; if it is naturally sweet and fragrant, reduce the sugar slightly.
• •A heavy, wide pot speeds reduction and improves flavor concentration without overcooking the quince.
• •Serve with chelow or kateh rice, and a simple herb plate or mast-o-khiar on the side.

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