Herb-Rich Green Plum Stew (Khorash Gojeh Sabz)

Rinse the cubed meat and set aside. Prepare the onion by slicing it thinly.

Heat about 2 tablespoons of the vegetable oil in a heavy-bottomed pot over medium heat. Add the onion and sauté until soft and lightly golden.

Add the meat and turmeric to the pot. Stir well and cook until the meat is lightly browned on all sides.

Season with salt and black pepper. Add 3 to 4 cups of water, cover, and simmer over low heat until the meat is about halfway tender.

While the meat cooks, heat the remaining oil in a separate pan over medium-low heat. Add the chopped mint and parsley and sauté gently until fragrant and slightly darkened. Stir constantly to prevent burning.

Add the sautéed herbs to the stew once the meat is halfway cooked. Stir to combine and continue simmering gently.

Add the green plums to the pot and let the stew cook slowly until the meat is fully tender and the flavors are well blended.

Taste the stew and adjust seasoning. If additional tanginess is desired, add the lime juice gradually.

Serve hot, traditionally accompanied by steamed Persian rice.