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Khoresht-e Beh Aloo – Quince, Prune and Beef Stew

Khoresht-e Beh Aloo – Quince, Prune and Beef Stew

A beloved dish from the beautiful historic city of Isfahan

Course beef stew, fall recipes, Main Dish, Stew
Cuisine iranian cuisine, iranian food, Isfahan cuisine, persian cuisine, Persian Food
Keyword Khoresht-e Beh Aloo – Quince, Prune and Beef Stew
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 4 people
Author Labsalliebe

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

  1. Heat oil in a large pot and sauté the onions until they turn golden brown.

  2. Add turmeric and fry briefly until the raw taste disappears.

  3. 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.

  4. Pour in boiling water, cover the pot, and let the meat simmer over low heat for about an hour.
  5. Meanwhile, grind the saffron in a mortar and dissolve it in ice.
  6. Soak the dried plums in cold water for 15 minutes, then drain them.

  7. Chop the walnuts coarsely or finely, depending on your preference.

  8. Once the meat is tender, add the pomegranate molasses and chopped walnuts.

PREPARATION QUINCES

  1. While the meat is cooking, halve the quinces, slice them into strips or cubes, and fry them in butter until golden brown.

  2. Sprinkle with cinnamon and add to the stew the last 30 minutes.

  3. And also, add the soaked and strained plums.

  4. 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!