Maman Fari
Moraba-ye Beh (Persian Quince Preserve)

Moraba-ye Beh (Persian Quince Preserve)

مربای به

Golden, jewel-like pieces of quince suspended in a fragrant, ruby-tinged syrup perfumed with cardamom and rosewater—moraba-ye beh is the queen of Persian preserves. The humble quince, rock-hard and astringent when raw, transforms through slow cooking into something magical: tender, translucent, and deeply honeyed, with a flavor that's part apple, part pear, and entirely its own. This ancient preserve captures autumn's fleeting quince season in jars of amber sweetness, to be spooned over bread at breakfast, served alongside tea, or used to crown rice puddings. The process requires patience, but the result is extraordinary.

jamPrep: 45 minCook: 150 minintermediateServes 48

Cultural Note

Quince (beh) has deep roots in Persian culture—the fruit is native to the Caucasus and Persia, and appears throughout Persian poetry as a symbol of love and beauty. The word 'marmalade' itself derives from 'marmelo,' the Portuguese word for quince, showing how this fruit's preserves spread from Persia westward. In Iran, moraba-ye beh is a prized autumn tradition: families buy cases of quinces when they appear briefly in markets, filling the kitchen with their intoxicating perfume before transforming them into jars of golden preserve. The preserve is served at breakfast with fresh bread and butter, alongside tea as a sweet accompaniment, or spooned over desserts. The slow cooking that turns the pale quince flesh deep amber-red is part of the magic—the fruit's high pectin content creates a naturally thick, jewel-like preserve without added pectin.

Critical Moments

  • •Preventing browning with lemon water
  • •Saving peels and cores for pectin
  • •Macerating with sugar (minimum 4 hours)
  • •Long, slow cooking for color transformation
  • •Cold plate test for doneness
  • •Adding rosewater off heat
1
PREP30 min

Prepare the quinces

Wash the quinces well, rubbing off the fuzzy coating on the skin. Peel the quinces (reserve peels and cores), quarter them, and remove the hard core. Cut into slices or chunks about 1cm thick. Immediately place in a bowl of water with half the lemon juice to prevent browning.

Pale yellow quince pieces in acidulated water; peels and cores reserved separately
SmellIntensely fragrant—floral, honey-like, the signature quince perfume
TouchRock-hard fruit; difficult to cut

Critical Step

Quinces oxidize (brown) quickly when cut—the lemon water prevents this. The peels and cores contain pectin that helps the preserve set, so save them.

Quinces are extremely hard—use a sharp, sturdy knife and work carefully. The fruit should be ripe (golden yellow, very fragrant) but will still be rock-hard. This is normal.

Common Mistakes

  • •Not working quickly enough (browning)
  • •Discarding peels and cores (contain pectin)
2
PREP30 min

Make pectin stock from scraps

Place the quince peels and cores in a small saucepan with 250ml water. Simmer for 20-30 minutes until the liquid is reduced by half and slightly syrupy. Strain and reserve this pectin-rich liquid; discard the solids.

Pale pink, slightly viscous liquid
SmellConcentrated quince aroma
SoundGentle simmering
TouchSlightly syrupy when cooled
This pectin stock helps the preserve set and adds flavor. Don't skip it—quince peels and cores are full of natural pectin.
While waiting: Prepare while the quince slices macerate in step 3
3
PREP240 min

Macerate with sugar

Drain the quince slices and place in a large heavy pot. Add the sugar and remaining lemon juice. Toss to coat the fruit evenly. Cover and let macerate at room temperature for at least 4 hours, or overnight in the refrigerator. The sugar will draw out moisture from the quinces.

Quince slices coated in sugar; liquid accumulating at bottom
SmellSweet quince
TouchSugar dissolving; syrup forming

Critical Step

Maceration draws moisture from the fruit, creating a syrup and helping the fruit absorb sugar evenly. This step produces a better-textured preserve than simply cooking fruit in syrup.

Overnight maceration is ideal—the quinces release more juice and the flavors begin to develop. Stir occasionally if you remember.
4
COOK10 min

Begin cooking

Add the 500ml water, the reserved pectin stock, and the crushed cardamom pods (and vanilla bean if using) to the pot with the macerated quinces. Bring to a boil over medium-high heat, stirring to dissolve any remaining sugar. Reduce heat to medium-low and simmer gently.

Bubbling gently; quince pieces floating in syrup
Medium-LowGentle simmer
SmellSweet, aromatic—cardamom blooming
SoundGentle bubbling
TouchLiquid and syrupy
The long, slow cooking is essential—don't rush with high heat. Low and slow produces the best color and texture.
5
COOK150 min

Slow cook until transformed

Continue simmering gently for 2-3 hours, stirring occasionally. The quinces will gradually transform: first softening, then becoming translucent, and finally turning from pale yellow to amber to deep ruby-red. The syrup will thicken and the fruit will become tender but intact.

Color progression: pale yellow → golden → amber → ruby-red; fruit is translucent
Gentle, steady simmer
SmellDeepening, caramelized, honeyed aroma
SoundThick bubbling
TouchFruit is tender when pierced; syrup coats spoon heavily

Critical Step

The color transformation is the magic of quince preserve—it happens through long, slow cooking as the tannins in the fruit react with heat. Rushing prevents the color development. The final color should be deep amber to ruby.

Stir gently to avoid breaking the fruit. The exact time depends on your quinces and heat level. Don't stop until you achieve the ruby-amber color.
Checkpoint: After 1 hour: fruit softening, still pale. After 2 hours: turning golden-amber, translucent. After 2.5-3 hours: deep amber to ruby, tender throughout.
6
COOK5 min

Test for doneness

Test the preserve: place a small spoonful on a cold plate and refrigerate for 2 minutes. Push with your finger—if it wrinkles and holds its shape, it's ready. The fruit should be tender throughout (test with a fork) and the syrup should coat a spoon thickly.

Syrup wrinkles when pushed; fruit is deep colored and translucent
SmellRich, concentrated quince-caramel
SoundThick, slow bubbling
TouchSyrup sheets off spoon; fruit tender but holding shape

Critical Step

Underdone preserve will be runny and won't set properly. Overdone will be too thick and the fruit may become mushy. The cold plate test is reliable.

If the preserve isn't ready, continue cooking and test every 10 minutes. Quince has lots of natural pectin, so it will set well once the right concentration is reached.
7
FINISH3 min

Add rosewater and saffron

Remove from heat. Stir in the rosewater and bloomed saffron (if using). The floral notes should be present but not overwhelming. Taste and adjust—you can add more rosewater if desired. Remove the cardamom pods and vanilla bean if you can find them.

Deep ruby preserve with golden saffron threads visible
SmellRosewater blooming in the warm preserve—intoxicating

Critical Step

Adding rosewater off heat preserves its delicate aroma. Adding it too early would cook off the floral notes.

Start with 3 tablespoons rosewater and add more to taste. The intensity varies by brand. Some families prefer more, some less.
8
FINISH15 min

Jar the preserve

Ladle the hot preserve into clean, sterilized glass jars, leaving 1cm headspace. Wipe rims clean and seal tightly. For long-term storage, process in a boiling water bath for 10 minutes. Otherwise, let cool and refrigerate.

Beautiful ruby-amber preserve in clear jars; fruit pieces visible
SmellIntense quince-rose-cardamom
SoundLids sealing as they cool
Jarring while hot is important for a good seal. Sterilize jars by running through dishwasher or washing in very hot water. Store in a cool, dark place.
9
FINISH4320 min

Rest and serve

Let the preserve rest for at least a few days before serving—the flavors continue to develop. Serve at room temperature with fresh bread and butter, alongside tea, or over yogurt, ice cream, or rice pudding. Once opened, refrigerate and use within 2-3 months.

Jewel-like preserve spooned onto plate; deep ruby color
SmellComplex—quince, rose, cardamom, honey notes
TouchThick syrup; tender fruit that holds shape
Moraba-ye beh is traditionally served at Persian breakfasts alongside fresh bread, butter, and tea. It also makes a beautiful topping for desserts or a thoughtful gift.

Resting Required

4320 min - Flavors develop and meld over several days; best after at least a week

Extras

Equipment

large heavy potglass jars with lidswooden spoonsharp knife or mandolinestandard

Make Ahead

  • Moraba-ye beh IS a make-ahead food—it must be made when quinces are in season (autumn) and keeps for a year or more properly sealed.
  • Unopened jars stored in cool, dark place keep indefinitely.
  • Once opened, refrigerate and use within 2-3 months.

N/A—served at room temperature or cold

Serve With

Sides

  • Fresh bread (noon barbari, noon taftoon)
  • Butter
  • Clotted cream (sarshir)
  • Feta cheese
  • Over rice pudding or ice cream

Drinks

  • Persian tea (essential)
  • The classic pairing is bread, butter, preserve, and tea

Substitutions

quinces→No substitute—quince is unique. The preserve cannot be made with apples or pears, though quince-apple combinations work (use 2/3 quince, 1/3 apple).
rosewater→Essential for Persian character. Can reduce amount but don't omit. Orange blossom water creates a different but acceptable variation.
cardamom→Essential for traditional flavor. Ground cardamom (1 tsp) can substitute for pods but the flavor is slightly different.
sugar→White granulated is traditional. Can use part honey (replace up to 25% of sugar) for different flavor profile.

Scaling

This recipe makes approximately 1.5 liters of preserve. Scale based on quince availability—the fruit has a short season in autumn. The preserve keeps for a year or more, so make plenty when quinces are available. The long cooking time is the same regardless of batch size.

Source

Traditional · Traditional Persian cuisine

Quince (beh) holds a special place in Persian culture—the fruit appears in ancient Persian poetry and art, symbolizing love and fertility. Quince preserves have been made in Persia for centuries, the slow transformation of the hard fruit into golden sweetness considered almost alchemical.

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