Iranian · intermediate
Iranian Layered Beef And Quince Stew
A classic Persian winter braise where thin layers of seasoned beef, tart quince, potatoes, and onions simmer together in a fragrant turmeric and cinnamon tomato reduction.
- PREP TIME
- 15 min
- COOK TIME
- 50 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a small bowl, whisk the tomato paste, ground turmeric, ground cinnamon, salt, and 1 cup of warm water until smooth.
- 02
Heat 1 tablespoon of olive oil in a heavy Dutch oven over medium heat.
- 03
Arrange the yellow onion rings in a single layer along the bottom of the pot to prevent sticking.
- 04
Layer the sliced halal beef chuck over the onions, followed by a layer of potato rounds, and top with the quince wedges.
- 05
Pour the spice and tomato paste mixture evenly over the layered ingredients, drizzle with the remaining 1 tablespoon of olive oil, cover tightly, and bring to a simmer.
- 06
Reduce heat to low and cook undisturbed for 45 to 50 minutes until the beef is tender, the potatoes are soft, and the quince turns translucent.
A LITTLE KITCHEN KNOW-HOW
Layered Low-Moisture Braising
Stacking ingredients in distinct layers allows meat juices and fruit aromatics to steam through the vegetables while cooking low and slow.
Notes from the kitchen
- Keep the heat low so the bottom layer of onions caramelizes gently without scorching.
- If quinces are out of season, firm tart green apples provide a similar aromatic acidity.
- Original home-cooking adaptation inspired by Iranian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
