Among all the fruity stews we have in Iran, Khorsh-e Beh a is the most popular dish of them all. Persian quince stew, so-called Khoresh-e Beh, always reminds me of family dinners on cold days of autumn. The experience of Khoresh-e Beh with the great taste of soft-cooked quince in the mouth is unforgettable.
Everything about this dish comes from the magnificent aroma of Beh( the Persian word for quince). The best quince is grown in the city of Esfahan. Therefore this stew is originally an Esfahani dish.
Quince has a significant place in Persian cuisine whether as Khoresh-e Beh, elegant rich fragrant quince jam to hart warming quince tea.
BEH “quince, Cydonia”
What is Khoresh-e Beh?
Throughout history, quince has been used widely in Persian cuisine because of its aroma and special fragrance. However, it has found its way into western cuisine over time as it has become more convenient to find it.
Khoresh/Khoresht (stew) is a big part of Persian cuisine and is usually served with Persian rice. There is a variety of different types of stews in different parts of Iran. Here are some other Persian stews recipes:
I live in Canada and I see in my everyday life that most of the big grocery stores sell quince around December to March. In Iran, Quince or so-called Beh is so popular that it is farmed widely and lasts longer from early autumn to early spring, therefore Khoresh-e-Beh is considered as late autumn, early winter dish.
What you need to know about Quince:
Quince is native to western Asia, Greece and Iran. It’s appearance resemble a comically shaped pear, bumpy and round in the middle. The skin is thin and easily bruised and blemished, and before cooking, most quince flesh is creamy white in colour, with a core inside just like an apple or pear.
Quince change colour from green to bright golden-yellow when matures in late autumn. The heady aroma of a golden quince is spicy and complex, with hints of apple, pear, and citrus. When its hard, tart flesh is cooked, quince becomes soft and dense and develops a sweet, slightly piquant flavour with a richer perfume.
Cooking quince turns the fruit’s flesh from creamy white to anywhere from a light rosy pink to a deep, dusky red. It is According to food science, this is because heat forms anthocyanins, natural pigments can appear red in colour.
The nutritional benefits of quince are enormous, it has a very low-calorie density, and high in Vitamin C, zinc, iron, copper, iron, potassium and fibre. Its history as a herbal supplement and medicine shows it has been useful as a gastrointestinal aid, skin and hair enhancer. As it’s beneficial in lowering blood pressure and may help heart disease, you would want to add it to your next healthy grocery shopping.
In traditional Persian medicine, quince is used for digestive disorders including stomach pain and gastrointestinal inflammation. Quince seeds steep in hot water are also used for cough and sore throat.
Quince’s assertive flavour and floral aroma pair are well with cinnamon, cardamom, vanilla, almonds, cream, and salty cheeses like Stilton, Ptarmigan.
It’s fine to leave quince out on the counter for a few days. Or wrap them loosely in plastic and pop them in the fridge for storing up to several weeks.
Quince Stew | Khoresht-e Beh | Persian Culinary Tours | خورشت به
FAQ
What is a quince fruit in Iran?
What is beh in persian?
What is a quince in English?
What fruit is a quince?
What is a quince of Persia?
Cydonia oblonga: The Unappreciated Quince Joseph Postman The quince of Persia attains a weight of 1.5 kilos (more than 3 pounds), ripens on the tree or in the store, and can be eaten like a soft ripe pear, according to a report in
What is Persian quince stew?
Persian Quince Stew (called Khoresht-e Beh in Farsi) is Fall in a bowl – a delicious, unique Persian stew that is seasonal and comforting all in one. This post is a bit different from the usual, since the recipe was prepared by my mom and merely enjoyed by me (and you, hopefully!).
What does quince mean?
Subscribe to America’s largest dictionary and get thousands more definitions and advanced search—ad free! The meaning of QUINCE is the fruit of a central Asian tree (Cydonia oblonga) of the rose family that resembles a hard-fleshed yellow apple and is used especially in preserves. How to use quince in a sentence.
What is the biblical name for quince?
The ancient Biblical name for quince translates as “Golden Apple” and cultivation of Cydo- nia predates cultivation of Malus (apple) in the region once known as Mesopotamia, now Iraq.