This Isfahan quince fruit stew recipe with saffron cooks lamb, quince and plums in a gently sweet-tart tomato sauce. The quince goes in after the meat is tender so its pieces soften and perfume the stew without collapsing.
Quince stew is one of the lesser-known Middle Eastern quince recipes outside Iran. This version is associated with Isfahan and especially Shahreza, a city in Isfahan Province known for its quince dishes.
Ingredients for 5 servings
- 400 g boneless lamb or mutton, cut into bite-size pieces
- 1 medium onion, finely chopped
- 300 g quince
- 10 to 12 dried plums or prunes
- 1 tablespoon sugar, optional
- 1 tablespoon lemon juice, plus a little for the cut quince
- 2 to 3 tablespoons tomato paste
- 1/2 cup concentrated saffron infusion
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- A pinch of garlic powder
- Salt, to taste
- 2 to 3 tablespoons neutral oil
- About 1 litre hot water
Prepare the plums and quince
If the dried plums feel hard, cover them with cold water for 1 to 2 hours, then drain. Softer prunes only need a quick rinse.
Wash the quince and remove the core. Peel it if the skin is tough; otherwise the thin skin can help the pieces hold their shape. Cut the flesh into large cubes and turn them in a little lemon juice to slow browning.
Brown the onion and lamb
Heat the oil in a heavy pot over medium heat. Fry the onion until soft and golden.
Add the lamb and cook until the pieces are lightly browned and any released moisture has evaporated. Stir in the turmeric, black pepper and garlic powder for about 30 seconds.
Cook the meat until tender
Pour in the hot water and bring the pot to a gentle boil. Skim any foam, lower the heat and cover. Simmer for about 60 to 75 minutes, or until the lamb is nearly tender.
Keep the simmer quiet. Vigorous boiling makes the liquid cloudy and can toughen the outside of the meat.
Fry the tomato paste
Warm a small splash of oil in a frying pan. Cook the tomato paste for 1 to 2 minutes, until its colour deepens and it smells rounded rather than raw.
Stir the fried paste into the lamb broth. Add the cinnamon and a little salt.
Add the quince and plums
Add the quince cubes and drained plums only after the meat is nearly cooked. Simmer gently for about 20 minutes.
The stewed quince should be tender when pierced with a knife but still retain clear edges. Stir as little as possible; shaking the pot is gentler on the fruit.
Balance the sweet-tart sauce
Taste the sauce after the fruit has softened. Add the tablespoon of lemon juice if it needs more acidity. If the plums and quince are very tart, add up to 1 tablespoon sugar.
The goal is balance, not a dessert-like sweetness. Add sugar gradually because the fruit’s acidity changes from one batch to another.
Finish with saffron
Stir in the saffron infusion for the final 10 minutes of cooking. Adding it late keeps more of its aroma in the finished stew. Our saffron brewing guide explains how to prepare a concentrated infusion.
Simmer uncovered if the sauce needs to reduce. Remove the pot from the heat as soon as the meat is tender and the quince is cooked; an extra half-hour can turn the fruit to purée.
Serve Isfahan quince stew
Serve the stew with steamed Persian rice, giving each person lamb, quince and plums. Preparation takes about 15 minutes, while the full cooking time is close to 2 hours.
It works as a lunch or dinner dish and can also be prepared ahead for a Ramadan suhoor meal. Reheated stew often tastes more settled, but warm it gently to protect the quince pieces.
Storage
Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat over low heat until the lamb and sauce are hot throughout, moving the fruit as little as possible.
