Classic Persian Matenjan Stew (Khoresh Matenjan)

Cut the beef into large, even chunks to ensure uniform cooking.

Thinly slice two onions. In a large pot over medium heat, sauté the onions with the beef until lightly golden. Add a small splash of water, cover, and simmer until the beef is tender and the liquid reduces to about 1½ cups.

Thinly slice the remaining onion. Finely chop the garlic. In a separate pan, melt the butter and sauté the onion and garlic until soft and fragrant, without browning.

In a bowl, whisk the yogurt with the dissolved saffron until completely smooth. Add this mixture to the onion-garlic pan and warm gently, stirring constantly to prevent curdling.

Transfer the yogurt mixture to the pot with the beef. Simmer gently over low heat, stirring occasionally, until the stew thickens slightly and becomes creamy.

Add the slivered almonds and grape vinegar. Season with salt and pepper, then simmer for 5 more minutes. Remove from heat and serve warm.