Name: Quince and Lamb Koresh
Yield: Serves 4
Cuisine: Iranian
Ingredients: Steamed white rice, to serve; Large pinch of saffron threads, crushed and mixed with 1 tablespoon warm water (optional); ⅓ cup yellow split peas; 1 pint Quince Slices in Cinnamon Syrup, drained, syrup and cinnamon stick reserved; ¼ teaspoon ground cinnamon; Pure kosher salt and freshly ground black pepper; 2 onions, sliced; 2 tablespoons vegetable oil; ¼ cup red wine vinegar; 1 pound well-marbled lamb stew meat

Preparation info

Serves
4

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

My mom’s friend Shalah Williams, from Isfahan, Iran, Shared her amazing quince and apple koresh recipes with us. I’ve been making variations on them for years because they’re so simple, requiring no super-specialized ingredients or equipment, and yet they seem so different from ordinary meat stews. Incidentally, one thing I find charming about these rich, hearty, slightly sweet Persian stews is how they are named after the fruit they contain rather than the me