Khoresh-e-beh (Persian Stew)

Method

1. 1

   In a large bowl, combine meat with 1 teaspoon kosher salt and 1/2 teaspoon pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil and/or ghee over medium-high heat until shimmering. Add meat in a single layer. Cook, turning occasionally until meat is well browned on all sides, about 10 minutes. With a slotted spoon, transfer meat to a plate and set aside (don't discard remaining fat in Dutch oven).

2. 2

   Add 1 tablespoon oil and/or ghee to Dutch oven and heat over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden, about 7 minutes. Stir in turmeric and cook until fragrant, about 30 seconds.

3. 3

   Add 2 cups of water and reserved meat. Bring to a boil over medium-high heat, stirring and scraping bottom of Dutch oven, until browned bits have come loose. Reduce heat to a simmer and cook, covered, over medium-low heat, until the braising liquid has slightly thickened and thin pools of fat are visible on the surface, about 55 minutes, adjusting heat as needed to maintain a simmer.

4. 4

   Meanwhile, cut each quince into quarters vertically (do not peel quinces). Using a sharp chef's knife, carefully remove the core from each quarter. Cut each quarter into 1- to 1 1/2-inch pieces; set aside.

5. 5

   In a large stainless steel skillet, heat 2 tablespoons of oil or ghee over medium heat until shimmering. Stir in tomato paste and cook, stirring often, until it darkens in color, about 3 minutes. Add reserved quince pieces and stir until evenly coated with tomato paste; set aside.

6. 6

   After the meat has cooked for 55 minutes, add reserved quince and tomato paste mixture to Dutch oven. Stir in lime or lemon juice, sugar, and cinnamon. Bring to a simmer and cook, covered, until quince is slightly tender, for 20 minutes, stirring halfway through.

7. 7

   Stir in plums. Cook, adjusting heat as needed to maintain a gentle simmer, and cook until quince is completely tender, 25 to 30 minutes, gently stirring every 10 minutes. Serve with rice.

Nutrition

calories

336 kcal

fatContent

17 g

fiberContent

4 g

sugarContent

13 g

sodiumContent

209 mg

proteinContent

15 g

cholesterolContent

47 mg

carbohydrateContent

34 g

saturatedFatContent

5 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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