Khoresh Beh
Beef and yellow split pea stew with quince
Ingredients
- 1 onion, finely diced
- 4 tablespoons neutral oil
- 1 lb beef, cut into 1/2 inch pieces (chuck or round)
- 1/2 teaspoon turmeric, ground
- 2 1/2 cups water, adjust as needed
- 1 teaspoon salt
- 1/2 teaspoon black pepper, ground
- 1/2 cup yellow split peas
- 5 tablespoons sugar, adjust to your taste
- 1/4 cup white wine vinegar
- 1/2 teaspoon ground saffron, dissolved in 2 tablespoons water
Quince
- 3 medium-sized quince, peeled, cored and cut into 1/4 inch wedges
- 4 tablespoons oil or ghee or butter
Instructions
- In a large pot, saute the onions in oil over medium heat for about 10 minutes or until they have become lightly golden.
- Add the turmeric and stir for a couple of minutes.
- Add the beef pieces and saute on high heat for about 5 minutes. The beef and onions should have turned a beautiful golden color and become aromatic.
- Add water, salt, pepper, cover, and bring to a gentle simmer before reducing the heat and cooking the stew for one hour. The beef should be somewhat tender but not fully cooked at this stage.
- While the stew is cooking, saute the sliced quince in a large frying pan over medium heat with oil until they have become golden in color. Typically this would take about 2-3 minutes on each side. Remove from the heat and set aside.
- After the beef has been cooking for 1 hour, add the yellow split peas, stir, cover and cook for another 30 minutes.
- Add sugar, vinegar, and saffron water to the main pot, and stir.
- Place the sauteed quince on top and gently press them down enough to soak up some of the stew's cooking broth. Cover and cook on low heat for 10 minutes.
- Remove from the heat and allow to sit for 5 minutes before serving.
- Serve with Persian steamed basmati rice.
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