Khoresh-E Beh (Chicken and Quince Stew)

Hearty with yellow split peas and fragrant with cinnamon and black lime, this is Persian cooking at its finest.

Serves
4–6
Time
2 hours 30 minutes

PHOTO: MURRAY HALL • FOOD STYLING: JASON SCHREIBER

Published on November 25, 2025

In Iran, quince is known as the “fruit from heaven,” and its name in Farsi, “beh,” means goodness. It features in many khoresh, or stews, adding a subtle sweetness as it softens. Here, tart dried Persian limes balance that honeyed flavor; if you can’t find them, substitute 3 tablespoons of fresh lime juice, added with the saffron water in step 6. Lamb and beef are traditional, but SAVEUR contributing editor Farideh Sadeghin likes using chicken, whose mild flavor lets the quince and spices shine through.

Featured in “Why Quince, the World’s Most Stubborn Fruit, Deserves a Spot on Your Table” by Benjamin Kemper in the Fall/Winter 2025 issue. See more recipes and stories from Issue 205.

Ingredients

¼ tsp. ground saffron threads
3 Tbsp. vegetable oil, divided, plus more if needed
1½ lb. quinces (2–4), quartered lengthwise, cored, and cut into 2-in. chunks
2 lb. skin-on, bone-in chicken thighs, drumsticks, or a combination
Kosher salt and freshly ground black pepper
2 medium onions, thinly sliced
2 Tbsp. tomato paste
2 tsp. ground turmeric
3 dried Persian limes, pierced all over with the tip of a knife
½ cup yellow split peas
¼ tsp. ground cinnamon
Steamed basmati rice, for serving

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Instructions

Step 1

In a small bowl, stir together the saffron and 1 tablespoon of hot water and set aside.

Step 2

To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, working in batches if needed, add the quinces in a single layer and cook, flipping the pieces halfway through, until browned on both sides, about 4 minutes total. Transfer to a plate and set aside.

Step 3

Pat the chicken dry with paper towels and season generously with salt. Turn the heat to medium-high and add the remaining oil. When it’s hot and shimmering, add half of the chicken and cook, turning occasionally, until browned all over, 10–12 minutes total. Transfer to a plate and set aside. Repeat with the remaining chicken.

Step 4

To the empty pot, add the onions and turn the heat to medium. Cook, stirring occasionally and adding more oil if the pot looks dry, until golden brown, about 8 minutes. Stir in the tomato paste and turmeric and cook until darkened slightly, about 2 minutes more. Add 3 cups of water, the reserved chicken (and any accumulated juices), and Persian limes and bring to a boil. Turn the heat to medium-low, cover, and simmer until the chicken is nearly cooked, about 30 minutes.

Step 5

Add the split peas, browned quinces, and 2 teaspoons of salt. Cover and simmer, stirring occasionally, until the fruit, peas, and chicken are cooked, about 1 hour.

Step 6

Stir in the cinnamon and reserved saffron water and season to taste with salt and black pepper. Serve warm with steamed rice.

In a small bowl, stir together the saffron and 1 tablespoon of hot water and set aside.
To a large pot over medium-high heat, add 2 tablespoons of the oil. When it’s hot and shimmering, working in batches if needed, add the quinces in a single layer and cook, flipping the pieces halfway through, until browned on both sides, about 4 minutes total. Transfer to a plate and set aside.
Pat the chicken dry with paper towels and season generously with salt. Turn the heat to medium-high and add the remaining oil. When it’s hot and shimmering, add half of the chicken and cook, turning occasionally, until browned all over, 10–12 minutes total. Transfer to a plate and set aside. Repeat with the remaining chicken.
To the empty pot, add the onions and turn the heat to medium. Cook, stirring occasionally and adding more oil if the pot looks dry, until golden brown, about 8 minutes. Stir in the tomato paste and turmeric and cook until darkened slightly, about 2 minutes more. Add 3 cups of water, the reserved chicken (and any accumulated juices), and Persian limes and bring to a boil. Turn the heat to medium-low, cover, and simmer until the chicken is nearly cooked, about 30 minutes.
Add the split peas, browned quinces, and 2 teaspoons of salt. Cover and simmer, stirring occasionally, until the fruit, peas, and chicken are cooked, about 1 hour.
Stir in the cinnamon and reserved saffron water and season to taste with salt and black pepper. Serve warm with steamed rice.