Khoresh-e Beh | Persian quince stew

Step 1

sauté chopped onions In a large pan over medium heat in vegetable until translucent.

Step 2

Add the meat along spices and fry them well together.

Step 3

Add split peas, dried plums and just enough boiling water to cove the meat.

Step 4

lower the heat and let it simmer of 45 minutes or until meat is fully cooked.

Step 5

Sauté quince slices in a different pan over medium heat until golden brown.

Step 6

Add the sauteed quinces to the pot when meat is well tender.

Step 7

Mix and pure lemon juice and sugar to give a sweet-sour taste.

Step 8

Season with salt and pepper and simmer for 10 more minutes.

Step 9

Add bloomed Saffron to infuse the stew with more flavour, colour and aroma.

Step 10

Let the stew simmer on low heat for 15 minutes more before serving.