Name: Quince Khoresh (Khoresh-e beh)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: ¼ cup (60 ml) wine vinegar; 1 pound (450 g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds/900 g chicken legs, cut up; 1 teaspoon sea salt; 6 tablespoons oil, butter, or ghee*; ½ teaspoon freshly ground black pepper; ½ teaspoon turmeric; ¼ teaspoon ground cinnamon; 2 large onions, peeled and thinly sliced; ½ cup (120 g) grape molasses or brown sugar; ½ teaspoon ground saffron dissolved in 2 tablespoons rose water; ¼ cup (60 ml) fresh lime juice; ⅓ cup (70 g) yellow split peas

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
2 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Wild quince trees are found in the Caspian region of Iran, and the cultivated variety probably originated thereabouts. These days the best quinces come from Isfahan, where they are large and juicy, and can be eaten raw. Quince was valued for its aphrodisiac powers and was customarily given to brides on their wedding nights. The seeds continue to be used in herbal teas to soothe coughs. Quince is also used in Persian cuisine as a paste (loz-e beh or halva-ye beh), for jam and custard, and as