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Quince Broth

  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 2 pounds diced boneless beef or lamb
  • 2 chopped onions
  • 3 medium quinces
  • 2 tablespoon tomato paste
  • 2 tablespoon paprika
  • 10 black prunes
  • 1 tablespoon Persian lime powder
  • 50 grams dried apricot roll
  • 1 tablespoon sugar
  • 1/2 cup chopped parsley
  • 1/2 cup chopped fresh mint
  • Oil as needed
  • Salt, pepper and paprika to taste


1. Peel quinces, remove seeds, dice and fry in a little oil.

2. Fry onions, add diced meat and season with salt, pepper and paprika.

3. Add 4 cups of water and cook for 1 hour.

4. Add quinces and prunes to the pot with the meat and add lime powder. Add tomato paste and sugar, cover the pot and continue cooking for a half an hour.

5. Lightly fry the mint and parsley and add half of the quantity to the pot and save half to garnish when serving.

6. If desired, a pinch of saffron can be added at the end.