Pages Menu

Posted by on Jan 11, 2014 in Persian پارسی, Food, Recipes, Moraba مربا / Jams | 0 comments

Moraba-ye Beh (Quince Jam)

Moraba-ye Beh (Quince Jam)

bbehQuince, native to Turkey and Iran, is not a fruit that most Westerners are familiar with. It resembles a brightly yellow colored round pear, tastes astringent and a bit sweet/sour raw, and takes on crimson hues after a long cooking time.

Quince is mostly cooked in jams, syrups and stews. I remember being a kid and sneaking upstairs of our house, where canned goods and some fruits were stored, just to get a whiff of quince’s unique aroma. I didn’t even think they existed here in the West, ’till I spotted some in the store, right around Christmas time. I felt so excited and overwhelmed with memories, the first thing I did was to smell one.


  • 2 med. quince, cored and sliced as you would an apple
  • 6 Tbs sugar
  • 2 tsp freshly squeezed lemon/lime
  • 1/4 tsp ground cardamom
  • Water

Optional Fixins:

  • 0.5-1 Tbs rosewater

Time~     Prep: 10 min     Cook: 2 hr


  1.  Sprinkle lime juice over the quince slices.
  2. In a sml pot bring 2 cups of water to boil and dissolve sugar. Let simmer for a minute or two.
  3. Add the ground cardamom, lime juice and quince slices to the sugar syrup, bring back to a boil on medium heat. Add more water if needed.
  4. Cover and cook on low heat for about 2 hours.
  5. Add the rosewater and simmer for a couple more minutes.
  6. Remove from heat and cool.
  7. Keep refrigerated or can if you prefer.

Serve with butter or cream cheese on toast.
Goes well with Greek yogurt and vanilla ice cream.

Bah Bah Beh (nom nom Beh)

Post a Reply

Your email address will not be published. Required fields are marked *

Download mp3