Shared by Rottem Lieberson
Shared by Rottem Lieberson
Khoresh e Beh (Lamb Stew With Quince and Dried Apricot)
Yield: 4-6 servingsTime: 2 h
Khoresh e Beh (Lamb Stew With Quince and Dried Apricot)
Yield: 4-6 servingsTime: 2 hFamily Journey
Tehran, IranSha’ar Haliyah (near Haifa), IsraelJerusalem
Tel Aviv
In Persian cooking, fruits aren’t reserved exclusively for dessert, cookbook author Rottem Lieberson explains. They are added to stews with meat and vegetables like this khoresh or stew that’s served during the high holidays.
Read more about Rottem's family in "A Persian Grandmother and Her Secret Rosh Hashanah Recipes" and try her recipes for faloodeh (chilled apple drink with rose water), tahdig (crispy saffron rice with barberries and potatoes), and cucumber, mint, and sumac salad.
Ingredients
- 5 quinces or red apples, peeled, cored and quartered
- 2 tablespoons lemon or lime juice
- 5 tablespoons olive oil, divided
- 1 yellow onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1½ pounds lamb (neck/shoulder cut), cut into 1½ -inch cubes
- 1 tomato, finely chopped
- ½ teaspoon dried rose petals
- ⅓ teaspoon ground cardamom
- 1 teaspoon ground turmeric
- 4 cups water
- 1½ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 tablespoons all-purpose flour
- 10 dried apricots
- 2 tablespoons sugar
Preparation
Step 1
Place the cut quince and the lime or lemon juice into a bowl. Mix to coat the quince in the juice. Set aside.
Step 2
In a wide pot or Dutch oven, heat up 2 tablespoons of oil over medium heat. Add the onions and saute for 5 to 6 minutes until golden. Add the garlic, lamb meat, tomato, rose petals, and cardamom and turmeric and mix well. Cover with about 4 cups of water and increase the heat to high to bring the mixture to a boil. Add salt and pepper to taste, cover the pot with a lid, reduce the heat to low and allow the mixture to simmer for 1 hour.
Step 3
Meanwhile, in a skillet, warm 3 tablespoons of olive oil over medium heat. Once the oil is hot add the quince, cinnamon, nutmeg and cloves and mix, searing the quince on all sides until golden brown, about 5 minutes per side. Add the flour and mix well to coat all the quince pieces.
Step 4
Add the quince mixture into the pot with the meat. Add the apricots and sugar to the mixture and stir to combine. Continue cooking for another 20 minutes, covered until the lamb and quince are tender. Taste and adjust seasoning as needed.
Step 5
Serve hot.
