Persian Quince & Plum Stew

Khoresh e Beh

Serves 6

Ingredients:

🥩  2 lbs. (900 g) stew meat shoulder, chuck, or cow neck, cut into 1½ inch cubes

🧅  1 medium onion chopped or sliced in half moons

🍅  16 oz (450 g) tomato sauce

🍅  3 oz (6 tbsp or 85 g) tomato paste

1 tbsp pomegranate molasses

🍏  3 quinces each cut in 8 wedges

🫐  ¾ cup prunes

🫒  2 tbsp oil

½ tsp ground turmeric

1 pinch saffron ground and steeped in 2 tbsp hot water (optional)

🧂  Salt

Pepper

Directions:

Sautee the onion in the oil over medium-high heat.

Add the beef, turmeric, salt, and pepper and sautee until brown on all sides.

Add the tomato sauce, tomato paste, pomegranate molasses and 4 cups water. Bring to boil. 

Lower to simmer. Add the prunes and quince. Simmer for 90 minutes.

Optional: Before serving, add the saffron and mix.

Serve with basmati rice. Noush-ie-jan!