Imagine it’s a rainy day outside, with the autumn wind playfully whistling around the houses. But inside the kitchen, it’s a whole different story—cozy and warm! In your pot, a delicious Khoresht-e Beh Aloo – Quince, Prune and Beef Stew —is gently simmering away. The mouthwatering aroma wafts through the air, so inviting that anyone passing by can’t help but peek in!
As the stew cooks, the beef turns tender, and the sweet quinces soak up all those amazing flavors. A sprinkle of cinnamon on the quinces adds a lovely warmth, while the golden plums bring a delightful tartness. Oh, and let’s not forget the pomegranate paste—it gives the dish an irresistible sweet-and-sour twist!
The scent that fills the room is simply heavenly: the warm notes of quinces and cinnamon blend with the gentle sweetness of saffron and grape syrup. It’s truly a masterpiece of Persian cuisine, bringing together sweet and savory flavors in the most delightful way. This stew is like wrapping yourself in a cozy blanket, making you feel right at home.
Watch my preparation video on Instagram
KHORESHT-E BEH ALOO – QUINCE, PRUNE AND BEEF STEW
Khoresht-e Beh is a beloved dish that originally hails from the beautiful historic city of Isfahan, and it holds a special place in the hearts of people well beyond the city’s borders. People say that the quinces grown here are the juiciest and most aromatic, making this dish a true standout in Iranian cuisine. It’s not just popular in Isfahan; folks in the neighboring city of Kerman and even farther away enjoy it too!
What makes my recipe extra special is that it comes from Shahreza, a charming little town near Isfahan. My dad was born there, and I cherish so many sweet memories tied to that place. With its lovely gardens and fields, Shahreza is where my ancestors lovingly cooked and perfected this dish through the years. On chilly autumn evenings, the delightful aroma of Khoresht-e Beh Aloo wafts through the house, beckoning the entire family into the kitchen. We gather around the warm, steaming pot, sharing stories and laughter, celebrating life and good food together. Khoresht-e Beh is a beautiful reminder of the warmth, connection, and love that fills our family gatherings.
VEGETARIAN/VEGAN KHORESHT-E BEH ALOO
What makes Khoresh-e Beh Aloo so special? It’s all about the customization! Traditionally, it features tender beef or juicy chicken, but you can make it your own in so many ways! If you’re looking for a vegetarian or vegan option, you’re in luck. This version is just as bursting with flavor and aroma as the original. Swap out the meat for delicious cubes of pumpkin, bright golden carrots, or small pieces of potato in the fragrant stew. You can even use meat substitutes like “Like Chicken” or similar products.
The best part? This tasty vegetarian version can be ready in just 30 minutes and is sure to satisfy everyone at the table. Khoresh-e Beh Aloo is perfect for both meat lovers and those who enjoy plant-based meals. Everyone can dive into this delightful dish and feel transported to the vibrant streets of Isfahan, where flavors and stories come to life with every bite. Enjoy!
QUINCES AND SPICES FROM THE BAZAAR IN ISFAHAN
It’s a delightful scent that shares a captivating story—a story set in lively spice markets where the rich reds of saffron, the warm browns of cinnamon, and the cheerful yellows of quinces brighten every nook. Picture gentle morning mist floating over the beautiful orchards of Isfahan, while the cool autumn breeze makes the leaves dance happily. As vendors open their colorful stalls, the bazaar comes alive with joyful voices and laughter. You can see the finest quinces Iran has to offer piled high in baskets, just waiting to be turned into delicious dishes!
THE MAGIC OF QUINCE IN THE KITCHEN
Have you ever wondered why quince is so beloved in the kitchen? It’s because it adds a wonderful touch of magic to our meals! This fruit is incredibly versatile and can be used in so many ways. Whether you’re whipping up a cozy dish like Khoresht-e Beh Aloo or baking a delicious dessert, quince always shines.
But wait, there’s more! Quince pairs perfectly with roasted meats and goes fantastically with flavors like almonds and vanilla. And if you sprinkle in a little cinnamon, it turns into something truly special that captures the essence of autumn!
When you cook quince, it releases a delightful aroma that reminds you of elderflowers and ripe muscat grapes, with a hint of sweetness and spice. Very few fruits can seamlessly dance between savory and sweet, making quince a true gem for those chilly autumn and winter days. Enjoy experimenting with this incredible fruit in your kitchen!
COOKING PERSIAN DISHES WITH QUINCE
In Iran and beyond, quince is a true star, whether it’s used in jams, jellies, or even fragrant crepes. Thanks to its high pectin content, quince works wonders in the world of preserves—without the need for any added thickener, it transforms into silky spreads and jellies that offer a taste of autumn with every spoonful. Quince brings warmth and joy to our tables during the fall and winter.
You can enjoy quince in dishes like Khoresht-e Beh, a Persian lamb and quince stew with split peas and dried lime; Tas Kabab-e Beh, Quince, Vegetables and Roast Beef or Chicken Liver in Pomegranate jus with Quince Rings Sweet Potato Puree. There’s also Morabay-e Beh, which is Persian quince jam, or you can simply bake quince into cakes. With its vibrant color and versatility, quince always adds a touch of Persian magic to your kitchen.
TIPS FOR THE PERFECT QUINCE, PRUNE AND BEEF STEW
- When you’re prepping your quince, try not to cut them into small pieces—it’s best to keep them a bit bigger!
- Be careful not to sauté the quince for too long; just a quick cook will do the trick.
- Feel free to skip the tomato paste if you prefer—it’s totally optional!
- If you’re craving a bolder sweet and sour flavor, just add a splash more pomegranate paste for that extra zing! Enjoy your cooking!
INGREDIENTS FOR BEEF AND QUINCE STEW
2 onions finely diced
1 tsp turmeric
500 g beef diced (preferably from shoulder or neck)
Pepper to taste
1-2 tbsp tomato paste
Boiling water (enough to cover the meat)
1/2 tsp saffron ground and dissolved in an ice cube
150 g dried plums
5 walnuts roughly chopped
125 ml pomegranate molasses
INGREDIENTS FOR QUINCE
3 medium quinces, sliced
1 tbsp butter
1 tsp cinnamon
50 ml grape syrup (homemade unsweetened)
Salt and pepper
PREPARATION QUINCE, PRUNE AND BEEF STEW
Heat oil in a large pot and sauté the onions until they turn golden brown. Add turmeric and fry briefly until the raw taste disappears.
Add the beef, season with freshly ground black pepper, and stir in the tomato paste. Sauté everything together until the meat changes color and the raw flavor of the tomato paste is gone, which will be noticeable when the aroma of the paste begins to rise.
Pour in boiling water, cover the pot, and let the meat simmer over low heat for about an hour.
Meanwhile, grind the saffron in a mortar and dissolve it in ice.
Soak the dried plums in cold water for 15 minutes, then drain them.
Chop the walnuts coarsely or finely, depending on your preference. Once the meat is tender, add the pomegranate molasses and chopped walnuts.
PREPARATION QUINCES
While the meat is cooking, halve the quinces, slice them into strips or cubes, and fry them in butter until golden brown. Sprinkle with cinnamon and add to the stew the last 30 minutes.
And also, add the soaked and strained plums.
Finally, stir in the grape syrup and saffron essence.
This beef and quince stew is traditionally served with Persian rice and pickled sour vegetables (torshi). Enjoy!
BEFARMAYID!
Susan
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Khoresht-e Beh Aloo – Quince, Prune and Beef Stew
A beloved dish from the beautiful historic city of Isfahan
Ingredients
INGREDIENTS FOR BEEF AND QUINCE STEW
- 2 onions finely diced
- 1 tsp turmeric
- 500 g diced beef preferably from shoulder or neck
- Pepper to taste
- 1-2 tbsp tomato paste
- Boiling water enough to cover the meat
- 1/2 tsp saffron ground and dissolved in an ice cube
- 150 g dried plums
- 5 walnuts roughly chopped
- 125 ml pomegranate molasses
INGREDIENTS FOR QUINCE
- 3 medium quinces sliced
- 1 tbsp butter
- 1 tsp cinnamon
- 50 ml grape syrup homemade unsweetened
- Salt and pepper
Instructions
PREPARATION QUINCE, PRUNE AND BEEF STEW
-
Heat oil in a large pot and sauté the onions until they turn golden brown.
-
Add turmeric and fry briefly until the raw taste disappears.
-
Add the diced beef, season with freshly ground black pepper, and stir in the tomato paste. Sauté everything together until the meat changes color and the raw flavor of the tomato paste is gone, which will be noticeable when the aroma of the paste begins to rise.
-
Pour in boiling water, cover the pot, and let the meat simmer over low heat for about an hour.
-
Meanwhile, grind the saffron in a mortar and dissolve it in ice.
-
Soak the dried plums in cold water for 15 minutes, then drain them.
-
Chop the walnuts coarsely or finely, depending on your preference.
-
Once the meat is tender, add the pomegranate molasses and chopped walnuts.
PREPARATION QUINCES
-
While the meat is cooking, halve the quinces, slice them into strips or cubes, and fry them in butter until golden brown.
-
Sprinkle with cinnamon and add to the stew the last 30 minutes.
-
And also, add the soaked and strained plums.
-
Finally, stir in the grape syrup and saffron essence.
Recipe Notes
This beef and quince stew is traditionally served with Persian rice and pickled sour vegetables (torshi). Enjoy!
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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