If you're looking for a dish that's as comforting as a warm blanket on a cold day, you're in for a treat with Khoresh-e-Beh (Quince Stew). Among the many incredible fruit-based stews in Iranian cuisine, this one stands out for its unique combination of sweet and savory flavors that come together in a way that feels like pure magic. Originating from the historical city of Esfahan, where some of the finest quinces in the world are grown, Khoresh-e-Beh has earned its place as a beloved dish across Iran and beyond.

The aroma of quince slowly simmering with warm spices is the kind of fragrance that draws you into the kitchen, promising something special. This stew is not just a meal—it’s an experience. Whether you're hosting friends or simply treating yourself, this Persian delicacy will have everyone around the table asking for seconds.

But before we dive into the recipe, let’s get to know the star of the show: quince!

What You Should Know About Quince

Quince is a bit of an underdog in the world of fruit, often overshadowed by its cousins, apples and pears. But don’t be fooled by its modest appearance—quince is packed with personality. Native to Western Asia, Iran, and even parts of Greece, quince looks a lot like a bumpy, oversized pear. Its heady aroma is a wonderful mix of apple, pear, and citrus with floral undertones that hint at its complex flavor.

Though it’s tempting to bite into quince raw, be warned: it’s tough and incredibly sour in its natural state. However, once you cook it, something magical happens. The grainy, astringent flesh transforms into a sweet, soft delight with a perfume that fills the air with warmth. This makes it perfect for hearty stews, preserves, and even desserts.

Quince is not only delicious but also incredibly nutritious. It’s low in calories yet high in essential vitamins and minerals like vitamin C, potassium, magnesium, and dietary fiber. Quinces have been used in traditional medicine for centuries due to their healing properties. Whether you're looking to aid digestion, soothe respiratory issues, or simply enjoy a healthy fruit, quince has got your back!

In Iran, quince is harvested from early autumn to early spring, making it a staple for fall and winter cooking. Here in Canada, you're most likely to find quince in stores from December to March, so keep your eyes peeled when the colder months roll around.

The Cultural Significance of Quince Across the World

Quince has long been revered in many cultures, not only for its culinary versatility but also for its symbolic importance. In ancient Greece and Rome, quince was often associated with love, fertility, and prosperity, sometimes gifted during weddings as a symbol of good fortune. Its fragrant aroma and unique flavor have made it a cherished fruit in the Mediterranean, the Middle East, and parts of Asia. Across these regions, quince features prominently in both savory and sweet dishes, from stews and tagines to jams and preserves. Beyond the kitchen, quince has been used for centuries in traditional medicine for its health benefits, and its seeds, fruit, and leaves are still used today in herbal remedies. While each culture may have its own specific traditions and uses for quince, one thing is clear: this humble fruit holds a special place in hearts and kitchens around the world.

Why Quince Stew is So Special

Persian cuisine is known for its use of fragrant spices and rich, balanced flavors, and Khoresh-e-Beh is no exception. The combination of quince’s floral sweetness with the tartness of plums, the earthiness of cinnamon, and the richness of saffron creates a stew that dances on your palate.

While it's traditionally made with chicken, this dish is incredibly versatile. The quince takes center stage, and the meat acts more like a background note, complementing rather than overpowering. And if you’re looking for a vegetarian version, you're in luck! Just swap the chicken for vegetable stock, and you'll still enjoy all those comforting flavors without missing a beat.

The true beauty of Khoresh-e-Beh is that it brings people together. Imagine the scene: you have guests over, and as the stew simmers away, the delightful scent of quince, saffron, and cinnamon fills your home. Your guests take one whiff, and suddenly, everyone’s mouth is watering in anticipation. That’s the power of this dish—it invites conversation, laughter, and connection.

The Health Benefits of Cooking with Quince

Incorporating quince into your diet isn't just about flavor—this fruit is a powerhouse of health benefits! As mentioned earlier, quince is rich in vitamins, minerals, and fiber, making it a great choice for anyone looking to boost their nutrition naturally.

Here are some of the key health benefits of quince:

• Boosts Immunity: With its high vitamin C content, quince can help strengthen the immune system and protect the body against common colds and infections.
• Aids Digestion: The dietary fiber in quince can support digestive health by preventing constipation and promoting healthy gut bacteria.
• Anti-Inflammatory Properties: Quince contains several anti-inflammatory compounds that may help reduce inflammation in the body, potentially easing symptoms of conditions like arthritis.
• Supports Heart Health: Quince is a good source of potassium, which helps regulate blood pressure and reduces the risk of heart disease.

With such a wide range of health benefits, Khoresh-e-Beh is not only a delicious comfort food but also a nourishing meal that can support your well-being during the colder months.

The Versatility of Quince in Cooking

One of the reasons quince is so popular in Persian cooking is its incredible versatility. Not only is it the perfect fruit for savory stews like Khoresh-e-Beh, but it also shines in sweets. From delicate quince preserves to decadent pies and cakes, quince lends itself to all sorts of culinary creations.

Thanks to its high pectin content, quince is ideal for making jams, jellies, and even a delightful fruit cheese known as membrillo in Spain. The Spanish love pairing quince paste with salty Manchego cheese for a snack that’s as satisfying as it is simple. But don't stop there—quince also pairs beautifully with roasted meats, almonds, vanilla, cinnamon, and a variety of cheeses, from soft and creamy to sharp and tangy.

When cooked, quince's flavor is often compared to elderflower or muscat grapes, with a floral aroma and a slightly spiced sweetness. It’s one of those rare fruits that transitions seamlessly from savory to sweet, making it a must-have in any kitchen during the cooler months.

Seasonal Variations of Quince Stew

As with many traditional dishes, Khoresh-e-Beh can be adapted depending on what’s in season and your personal preferences. While quince is typically available during the fall and winter months, you can experiment with other fruits or ingredients to create a similar flavor profile if quince isn’t in season.

• Fall/Winter: Stick with the classic recipe using quince, plums, and warming spices like cinnamon and saffron.
• Spring: If quince is hard to find, you could substitute it with tart apples or even rhubarb for a similarly sour-sweet flavor.
• Summer: For a lighter version of the stew, try using peaches or apricots paired with chicken or lamb. These stone fruits will add a lovely sweetness to the dish without overpowering the savory elements.

The key to making Khoresh-e-Beh your own is to balance the sweet and sour elements while staying true to the essence of Persian cooking. Don’t be afraid to get creative!

How to Prepare Quince for Cooking

Cooking quince might seem intimidating at first, but trust me, it's easier than it looks. Here's a quick guide on how to prepare quince for your next stew or dessert:

1. Peeling and Slicing: Quince has a tough skin, so use a sharp knife or vegetable peeler to remove it. Once peeled, cut the quince into quarters and scoop out the seeds and the hard white core.
2. Slicing: Cut the quince into slices about 1 cm thick. These will cook down beautifully in your stew, absorbing all the spices and flavors.
3. Cooking Methods: Quinces can be roasted, poached, baked, or stewed. Because they’re high in pectin, they’re great for making preserves and jams, too!

Now, let’s get into the heart of the matter—how to make the perfect Khoresh-e-Beh.

How to Make Plum & Quince Stew: A Step-by-Step Overview

Making Khoresh-e-Beh (Plum & Quince Stew) is a straightforward process that brings out the rich, fragrant flavors of quince and spices. Start by peeling and slicing your quinces, then sauté them along with onions until they’re lightly golden and aromatic. In the same skillet, season and sear your chicken thighs until browned. The quinces and onions are then reintroduced, along with soaked plums, a hint of saffron, cinnamon, sugar, and water, creating a fragrant, flavorful base.

Once everything is combined, transfer the skillet to the oven to finish cooking. As it bakes, the quince softens, and its tartness mellows into a beautifully balanced sweet and savory stew. After about 20-25 minutes in the oven, the chicken will be perfectly tender, and the stew will be ready to serve alongside fluffy Persian rice. The result is a comforting, aromatic dish that’s perfect for cooler weather.

Quince Beyond the Kitchen: Non-Culinary Uses

Believe it or not, quince isn't just for cooking! In Persian households, quince has been used in various non-culinary ways for centuries. The fruit, seeds, and leaves have long been a part of traditional herbal medicine due to their healing properties.

• Quince Seeds for Skincare: The seeds of the quince are often soaked in water to create a natural gel, which is used to soothe skin irritations such as burns, rashes, or sunburns.
• Aromatherapy: The strong, sweet fragrance of quince is sometimes used in Persian households as a natural air freshener. People place dried quince slices in closets and drawers to impart a pleasant, fruity aroma to clothes and linens.
• Herbal Remedies: Quince leaves and seeds are also brewed into teas, which are believed to help with respiratory issues, digestive problems, and lowering blood pressure.

While these uses may not be as widely known as quince’s culinary applications, they speak to the versatility of this incredible fruit and its deep-rooted presence in Persian culture.

Serving Suggestions

While this stew is perfect on its own, you can pair it with a variety of sides to enhance the dining experience. Persian rice (or Chelo) is the traditional accompaniment, and for a little extra flair, you can sprinkle it with tahdig—the crispy, golden layer of rice that forms at the bottom of the pot. A fresh cucumber and tomato salad, or some garlicky yogurt, would also balance out the rich flavors of the stew beautifully.

Final Thoughts: A Dish for Every Occasion

Whether you're new to Persian cuisine or a seasoned pro, Khoresh-e-Beh is a dish that belongs in your recipe repertoire. Its comforting flavors, warming spices, and the heartwarming scent of quince cooking in the kitchen make it the perfect meal for autumn and winter. And if you find yourself wanting to experiment, feel free to play around with the ingredients—add a handful of walnuts for crunch, or use lamb instead of chicken for a richer stew.

We hope this guide to Khoresh-e-Beh has inspired you to get cooking and explore the magic of quince. Happy cooking, and enjoy every bite!

Persian Quince & Plum Stew (Khoresh-e-Beh)

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Category

Stew

Main Course

Servings

4

Prep Time

20 minutes

Cook Time

20 minutes

Author:

Gillian Brady

A famous Persian stew made with quince and dried sour plum. The combination of sweet and sour flavors in this warming stew will make it one of your go-to comfort dishes during the winter time. It’s a great dish to serve when you have guests coming as the ambrosial aroma that swirls around your kitchen as the quince cooks is certain to have mouth’s watering.

Ingredients

• 1 large onion

• 2 large quince, peeled, cored and sliced

• 20 dried torghabeh plums, soaked at least 1 hour

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• 4-6 chicken thighs, skinless

• 1-2 tbsp sugar, optional

• 1/4 tsp saffron powder

• 2 tbsp vegetable oil

• 1 cup water

• 1 tsp salt

• 1/4 tsp black pepper

• 1/4 tsp cinnamon powder

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Directions

1. Preheat oven to 350F

2. Place a large skillet over medium-high heat and add the oil. Sauté chopped onion for about 5 minutes, add sliced quince and sauté for 4-5 mins.

3. Remove sautéed onion and quince from the pan. Generously season chicken thighs with salt and pepper and place each chicken thigh into skillet. Sear thighs for 4 to 5 minutes. Flip each piece of chicken and continue to sear for an additional 4 to 5 minutes.

4. Add quince mix back, scatter with soaked plums. 

5. Grind up your saffron using a pestle and mortar. Add the saffron, cinnamon, sugar and water.

6. Transfer skillet to an oven and bake thighs for about 20 minutes or until cooked through.