Khoresh Beh ba Mahicheh Recipe _ Persian Quince Stew

"Unique Taste of Khoresht Beh: A Persian Quince Stew with Lamb Shank, Persian Spices, and Herbs"

Khoresh beh is one of the delicious and colorful seasonal stews. This stew is mostly made in autumn because autumn is the quince season. This stew has a sour-sweet taste and is similar to khoresht aloo.

Due to its beautiful appearance and attractive taste, khoresh beh is also served at parties. I suggest you try this stew once. I promise you will not regret it, and it will become one of the routine foods of your parties.


Lamb Shank  2 pieces
Onion One medium 
Quince   300 gram
Stewed plums 10 to 12  pieces
White sugar One tablespoon
Fresh lemon juice A tablespoon
Tomato paste 1 to 2 tablespoons
Saffron as needed
Liquid oil as needed
Cinnamon stick  as needed
Salt   as needed
Turmeric and paprika  as needed

Step-by-Step Recipe for Khoresh Beh:

1. To prepare this food, we need saffron, which we prepare first. I usually make saffron with ice cubes because it gives more color.

Pour ground saffron into a small bowl and put the ice cubes on it to allow the ice to melt. Put it aside.

2. The seasoning of this stew is plums, which must be washed in advance and soaked in lukewarm water and put aside until the lamb shank is cooked and added to the stew with its water.

soak plum

3. To prepare khoresh beh, you should take an onion, peel it, and wash it. Then, cut the onions finely. Take a frying pan and put it on a low gas flame. Pour oil into it. Then, pour the chopped onions and fry them until they turn golden.

4. Add turmeric, put the lamb shank in the pan, and let it be roasted and fried. saute meat

Then we add cinnamon, paprika, and a few dry saffron; I always use cinnamon sticks to make the stew a nice color. Now, add water to the lamb shank and let it cook.

Add cinnamon stick

5. On the other side, we wash the quinces well. Then, we slice and chop them as shown in the picture. Of course, this is a matter of taste; you can chop them into smaller pieces.

Slice quinces

Pour them into a suitable pan and fry them a little to remove their rawness. I do this with Kermanshahi oil, but you can fry them with butter or oil.

Roast quince

6. This stew is very easy to cook, and it is prepared very quickly, and it is a good option for those times when you are in a hurry to prepare the right food. When the meat is cooked, we remove the bones from them.

7. we put the roasted and cooked quinces in another slightly hollow pan like the picture. We put the meat in the middle and poured the meat juice on it.

Put quinces in a pan

8. Pour a little oil into a small pot and add 1 spoon of tomato paste and let it color, then add a little meat juice to the mixture and finally add it to the stew. I do this to make the stew more colorful.

Add tomato paste

9. It’s time to add the plums with their juice to the stew and the saffron we prepared earlier. Let the stew boil for 20 to 30 minutes, then taste it. If you don’t like the sour-sweet taste, you can add a little sugar.

Cook stew

10. Of course, the main taste of this stew is sour-sweet, but if the taste of the stew isn’t sour, you can add a little lemon juice to it.

11. After 1 to 1 hour and 30 minutes, the food is ready, and you can serve it and enjoy eating it with your family.

12. I forgot to say that When I serve the food, I use sliced almonds and pistachios for decoration, which should be roasted with a little oil in advance to get their rawness, but this is optional, and you can not do it.

khoresh beh recipe

How to serve Khoresh beh?

khoresh be ba morgh

Persian Quince stew is served with Persian rice. If rice is unavailable, you can enjoy this stew with Sangak bread and lavash bread. Along with this dish, you can use Shirazi salad, mast o musir, and sir torshi and enjoy.
Also, you can eat fresh vegetables and drinks like buttermilk with this stew.

The quince (/ˈkwɪns/Cydonia oblonga) is the sole member of the genus Cydonia in the Malinae subtribe (which also contains apples and pears, among other fruits) of the Rosaceae family. It is a deciduous tree that bears hard, aromatic bright golden-yellow pome fruit, similar in appearance to a pear.


Notes :

  • In this stew, I use lamb shank because it has a better and more delicious taste, but if you do not like lamb shank or it is not available, you can also use chicken or lamb.
  • If you peel the quinces after cooking or roasting, they may loosen a little and lose their shape, so I wash them completely but do not peel them.
  • Dolme Beh is also an excellent food related to Be, and it is very delicious; you can prepare and enjoy it with this delicious fruit.


Khoresh beh is a great combination of Iranian food. It is a wonderful stew in terms of the combination of color and brain ingredients such as lamb shank and quince. It is suitable for different food tastes and is used for your parties.


1. What does Khoresh Beh taste like?

A very attractive taste of sourness and sweetness, which is called sour-sweet.

2. Can I make this Stew with chicken?

Yes, you can make khoresh beh instead of meat with chicken.

3. Is stew suitable for vegans?

Yes, if it is made without chicken, it is a vegan stew.

4. Can Khoresh Beh be frozen?

Yes, you can keep it in the freezer for a month.

5. What should I do if fresh quince is not available?

Of course, you should use fresh quince to have a great stew, but if it is unavailable, you can also use dried quince.

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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.I have the experience of successfully launching more than 20 restaurants and fast food in USA and Turkey. I have opened all kinds of traditional restaurants and fast food in Iranian and Turkish style. You can contact me for advice on equipping restaurants and fast food In the shortest possible time and for free, I will provide you with advice on buying fast food equipment and setting up a fast food restaurant.

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