Stew
Khoresht Beh
خورش به
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Stew
- Where it is eaten
- Eaten across Iran
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- meat 400 g
- quince 400 g
- prunes / plums 150 g
- sugar 80 g
- saffron 0.3 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Sauté onion with oil and spices; add the meat or chicken and lightly brown it.
Add the legumes, herbs, vegetables, or other main ingredients and sauté briefly.
Add the seasoning and enough water, then simmer gently.
Add delicate ingredients such as prunes, unripe grapes, eggplant, or tender herbs later in cooking when appropriate.
When the meat is tender and the sauce has thickened, adjust salt and acidity and serve with rice.
Cook's notes
Cook the stew over low heat at a gentle simmer; adding too much water late in cooking prevents the sauce from concentrating properly. Recheck salt and seasoning near the end.
Background
This dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.
Nutrition
| Energy | 420 kcal |
|---|---|
| Protein | 25 g |
| Fat | 18 g |
| Carbohydrate | 40 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0039 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods