Green Plum & Herb Stew (خورش گوجه سبز) — Springtime Persian stew with mint, parsley, and tart plums

• 8.8 ozYellow onion, finely diced
• 3 tbspVegetable oil (3 tbsp)
• 2 tspTurmeric powder
• 2 lbStewing lamb or beef, cut into 3 cm cubes (lamb shoulder or beef chuck work best)
• 2 tspSea salt (about 12 g)
• 1 tspBlack pepper, freshly ground (about 2 g)
• 5.1 cupWater (add 200 ml more if needed during simmering)
• 7¾ ozFresh parsley leaves and tender stems, finely chopped (about 2 packed cups chopped)
• 1¼ ozFresh mint leaves, finely chopped (about 1 packed cup chopped)
• 16 ozUnripe green plums (gojeh sabz), rinsed and stemmed (choose firm, tart plums)
• 2 tbspFresh lime juice (2 tbsp)

Instructions

1. 1

   Warm a heavy pot over medium heat and add the vegetable oil. Add the diced onion and cook for 8–10 minutes, stirring often, until golden and lightly caramelized but not burnt.

2. 2

   Stir in the turmeric and cook for 30 seconds to bloom its aroma. Add the meat cubes and sauté for 6–8 minutes, turning regularly, until the surfaces lose their raw color and pick up light browning.

3. 3

   Add the sea salt and black pepper, then pour in 1200 ml water and scrape the bottom of the pot to release any flavorful browned bits. Bring to a gentle boil, then reduce to a low simmer, cover, and cook for 60 minutes, stirring every 15 minutes to prevent sticking.

4. 4

   While the meat simmers, heat a skillet over medium heat and add 15 ml of the oil taken from the measured amount if you prefer, or use 15 ml additional oil if needed. Add the chopped parsley and mint and sauté for 8–10 minutes, stirring constantly, until the herbs darken slightly and smell deeply fragrant, but do not let them scorch.

5. 5

   Stir the sautéed herbs into the simmering pot and mix well so the stew turns a rich green. Cover again and simmer for 30 minutes, keeping the heat low so the herbs do not turn bitter and the meat continues to tenderize.

6. 6

   Gently add the green plums and stir once carefully so they stay mostly intact. Simmer uncovered for 10–15 minutes until the plums soften and the stew thickens slightly, then add the lime juice and simmer 2 more minutes to brighten the flavor.

7. 7

   Turn off the heat and rest the stew for 10 minutes so the flavors settle and the surface oil rises slightly, as is traditional for Persian khoresht. Ladle into a serving bowl, ensuring each portion gets meat, herbs, and a few plums, and serve hot.