Persian Prune and Spinach Stew (Khoresht Aloo Esfenaj)

Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until soft, translucent, and lightly golden.

Add the meat pieces and sauté with the onion for about 5 minutes, stirring to brown all sides evenly.

Sprinkle in the turmeric and black pepper, stirring briefly to release their aroma.

Add the Persian stew spice mix and mix well so the meat is evenly coated.

Pour in the water and bring to a gentle boil. Reduce the heat, cover, and simmer for about 1 hour, allowing the meat to begin tenderizing.

While the stew simmers, soak the prunes in warm water for 30 minutes to soften them.

In a separate pan, lightly sauté the chopped spinach until wilted and excess moisture has evaporated.

Add the sautéed spinach and softened prunes to the stew, stirring gently to combine.

Season with salt and add the bloomed saffron.

Continue simmering over low heat until the meat is fully tender and the flavors are well blended. Taste and adjust seasoning before serving.