I grew up with this favorite recipe from my mom... and every time I make it, the smells in the kitchen remind me of home. This quince and beef stew is the most popular Persian food recipe on the blog for good reason, and sure to please everyone at the dinner table. This comfort dish is exactly what your Fall menu is missing!
This quince stew is one you can find it in any Persian home, all Persian restaurants, or even at Persian weddings. And it's popular for good reason!
What is quince, when to buy it, and recipes that use it
Quince is in the apple family and isn't a fruit I enjoy eating raw. It tastes best in stews, jams, and pies. The flesh is harder than apples and pears, so make sure you are using a sharp knife to cut into it.
Quince is only easy to find in the Fall. This is a dish I crave often, so freezing the quince is a great way to always have them on hand. Simply quarter, remove the core and freeze in an airtight container. Remove as much air as possible. They keep in the freezer for up to 18 months.
If you have extra and want to make more recipes with quince, then try this delicious quince & cardamom jam.
Ingredients for this quince & plum Persian beef stew
If you can't find pomegranate molasses, you can buy pomegranate juice, and reduce it down until it is syrupy, ~75%. Pomegranate molasses is not known to be sweet but has an awesome tanginess that is tasty in stews, marinades, with lamb, and even salad dressings.
Check out my other Persian stew recipes and Persian family recipes here.
Step by step quince stew with photos
Sautee the onion in the canola oil over medium-high heat (photo 1). Add the beef, turmeric, salt, and pepper (photo 2) and saute until brown on all sides (photo 3).
Add the tomato sauce, tomato paste, pomegranate molasses, and 4 cups water (photo 1 below). Bring to boil. Lower to simmer. Simmer for 1 hour (photo 2 below).
Add the prunes and quince (photo 1 below). Cook 30 minutes or until the quince is tender. To add the saffron (before serving), steep a pinch of saffron in 3 tablespoon of hot water (photo 2 below), then add the saffron and water to the stew and stir to mix (photo 3 below).
Serve with basmati rice. Noush-ie-jan!
★ Did you make this recipe? Please give it a star rating below!★
I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’m up to.
Persian Quince & Plum Beef Stew
Ingredients
- 2 lbs. beef chuck or cow neck, cut into 1 ½ inch cubes
- 1 medium onion chopped or sliced in half moons
- 16 oz tomato sauce
- 3 oz tomato paste
- 1 tablespoon pomegranate molasses
- 3 quinces each cut in 8 wedges (If you can't find quince, you can substitute with granny smith apples. However, do not add the apples until the last 15-20 minutes.)
- ¾ cup prunes
- 2 tablespoon canola oil
- ¼ teaspoon turmeric
- Optional: a few strings of saffron brewed in 3 tablespoon hot water
- Salt and pepper
Instructions
- Sautee the onion in the canola 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!
Notes
Nutrition
This post was originally published in January of 2017 but was republished with new photos, step by step instructions, and tips October of 2019.
I finally know what to do with the quince from the tree in my yard. Hoping my Tajik neighbors will love it as much as Iranians do!
Yay! Can't wait to hear what you think, Tiffany!
This week, I had the opportunity to buy a 5-gallon bucket full of gorgeous quince from a neighbor with a tree in her back yard. I have not tried it before and had jelly in mind but have quickly realized how much jelly that bucketful will make! So I started a batch of membrillo yesterday and now have an 8x8 inch baking dish full of the thick sauce in the dehydrator. The instant pot has another batch of cooked quince waiting to be drained and then boiled into jelly. (I'm going to try throwing in jalapenos for a pepper jelly). So when this recipe came up, I gladly went out and bought a $15 chuck steak (only around 1.25 lbs) and I have it stewing with the other ingredients now. I didn't have pomegranate molasses, so I threw in a 1/2 cup of pomegranate seeds, figuring they will cook down too. Looking forward very much to trying it!
What an incredible bounty of quince, Debra! And you're making such wonderful things.
The pomegranate will cook down - homemade pomegranate molasses is just cooked down pomegranate juice. Sounds like you had quite the feast... enjoy!
Thank you Candace. I loved your recipe. This came very close to my mom’s recipe. The portions were all perfect.
This makes me so happy to hear, Anoosheh! It's hard to live up to a mom's recipe. Thank you.
This recipe is missing yellow split peas
Khoresh e beh does not usually have split peas, but you can add them if you'd like! You may be thinking about Koresh Gheymeh 🙂
Thank you so much for this recipe. I've been wanting to try something different lately, and this is perfect! The flavors worked so well together & it was so nice to be able to see every step in preparation so beautifully documented.
That is wonderful to hear, Meg! This one is always such a hit with everyone. Glad you enjoyed the flavors!
You've inspired me to want to try quince, Candice! And the flavors in this were amazing and I love the color. Such a cozy dish!
Thanks, Lori! So glad to hear you enjoyed it!! Definitely one of my favorite cozy dishes.
This recipe is sonething new to me. So flavorful and delicious.
So glad to hear you enjoyed it!
What a wonderful combination of sweet and savory flavors! I've never tried quince. It does look like an apple, but tastes so different. And it's delicious in this stew... Thanks for sharing!
Thank you so much, Annissa! Glad to hear you enjoyed it.
What a flavorful, hearty stew! My home smelled amazing making this!
Thank you, Jamie... So glad to hear you enjoyed it!
Yummm!!!! I've had a similar recipe at a Persian restaurant, and I can't wait to try this at home! Thanks for sharing!
Can't wait to hear what you think, Ashley!