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Meat, Maghreb and Middle East

Khoresh-e Beh, Persian lamb and quince stew with rice

Khoresh-e beh is a Persian lamb stew simmered with quince, split peas, and saffron, served over white rice. For 4 people, it takes 2.5 hours and a medium skill level, at about €4.20 per person. The key to success is browning the quince in a pan before adding it, so it keeps its shape through the long simmer.

Tonight, a sweet and savory Persian stew, lamb simmered with golden quince, split peas, and saffron, a festive autumn dish.

Khoresh-e Beh, Persian lamb and quince stew with rice
Total time
2 h 30
Difficulty
Medium
Cost per person
€4.20
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Fall

Khoresh-e beh pairs the richness of slow cooked lamb with the fragrant tartness of quince, in that sweet and savory style typical of Persian stews. Saffron and cinnamon give the sauce a golden color and warm aroma, while split peas thicken it naturally, without any flour. A splash of lemon juice keeps the whole dish from tipping into overly sweet territory.

This is a dish to plan for a Sunday or for guests, the long simmer takes time but very little hands on effort. Mon Chou suggests it for fall evenings when you want something different from the usual dinner rotation, right as quince shows up at the market and you have a couple of unhurried hours ahead.

The ingredients

4 people

Butcher

  • Lamb shoulder 700 g

Fruits and vegetables

  • Quince 2
  • Onions 2
  • Lemon juice 1

Pantry

  • Split peasoften in the pantry 100 g
  • Saffron 1 pinch
  • Turmericoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 tsp
  • Sugaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Basmati riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Allergens Lactose

The step by step recipe

  1. Brown the lamb with the sliced onions and turmeric in the oil, then cover with water and let it simmer with the lid on. 1 h

    Skim off the foam during the first few minutes for a clearer sauce.

  2. Add the rinsed split peas and the saffron dissolved in a little hot water. 30 min

    Saffron releases its flavor better in hot water than in cold liquid.

  3. Peel the quince, cut it into wedges, and brown it in butter with the sugar and cinnamon. 10 min

    Peel the quince at the last moment, it browns quickly once exposed to air.

  4. Add the quince to the meat with the lemon juice and let everything simmer over low heat. 30 min

    The quince is ready when a knife tip slides through it easily.

  5. Cook the basmati rice in salted water, drain it, and serve it alongside the khoresh. 12 min

    Plain white rice is the best match for a sweet and savory stew.

Our tips to get it right

  • Pick quince that's still firm and bright yellow, it holds together better during cooking than overripe fruit that turns mushy.
  • Taste the sauce before serving and adjust the sugar or lemon juice, since quince acidity varies quite a bit from fruit to fruit.
  • If the sauce is still too thin at the end, remove the lid for the last fifteen minutes so it can reduce.

The variations

  • Swap the lamb shoulder for braising beef for a milder flavor, the cooking time stays the same.
  • For a vegetarian version, replace the meat with cooked chickpeas and cut the simmering time to 45 minutes.
  • For kids, keep the saffron but cut the cinnamon in half, and serve the sauce lightly salted on the side.

What to serve it with

  • Plain basmati rice
  • Lightly lemony plain yogurt
  • Flatbread for scooping sauce

Storage

The khoresh keeps for 3 days in the fridge in a sealed container, and it often tastes even better the next day. It freezes well for up to 2 months, without the rice. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can you use apples instead of quince?

You can in a pinch, but the flavor changes quite a bit, apples are sweeter and less fragrant than quince. Cut back the sugar by one spoon to balance it out.

Do you really need to dissolve the saffron in hot water?

Yes, that's what lets the saffron release its full color and aroma. Added dry, it spreads unevenly and loses some of its fragrance.

Can you make this stew ahead of time?

Yes, it's actually recommended, the flavors meld better after a night in the fridge. Just reheat it gently the next day and cook fresh rice to serve.

Why do you need to skim the stew at the start?

The foam holds impurities from the meat that would cloud the sauce. Skimming it off in the first few minutes gives you a clearer broth and a cleaner taste.

How long does it take to make a khoresh-e beh, Persian lamb stewed with quince and saffron, served with white rice?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a khoresh-e beh, Persian lamb stewed with quince and saffron, served with white rice?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a khoresh-e beh, Persian lamb stewed with quince and saffron, served with white rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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