Khoresh Beh (خورش به) — Persian Quince and Plum Sweet-Sour Stew

• 2 lbLamb stew meat, cubed (Shoulder or leg, 3–4 cm cubes)
• 8.8 ozYellow onion, finely diced
• 3 tbspVegetable oil (Plus 15 ml for searing quince)
• 2 tspGround turmeric
• 1.1 ozTomato paste (About 2 tbsp)
• 10 gSea salt (About 1 3/4 tsp, divided)
• 5.1 cupWater (Hot water preferred)
• ½ tspGround saffron (Bloomed in hot water)
• ¼ cupHot water (for blooming saffron)
• 1⅓ lbFresh quinces (About 2 large; peeled, cored, cut into 8 wedges each)
• 1 tbspVegetable oil (for searing quince)
• 24 gGranulated sugar (About 2 tbsp)
• 4¼ ozDried plums (Aloo Bokhara) (Rinsed; about 18–22 pieces)

Instructions

1. 1

   Bloom the saffron by stirring 0.5 tsp ground saffron into 60 ml hot water, then cover and set aside for 10 minutes. This step extracts maximum color and aroma so the stew finishes with a true golden perfume rather than a flat bitterness.

2. 2

   Heat 45 ml vegetable oil in a heavy pot over medium heat, then add the diced onion and cook for 10–12 minutes until deeply golden. Take your time here because well-browned onion is the backbone of khoresh flavor and helps the sauce thicken naturally.

3. 3

   Add the lamb cubes and cook for 8–10 minutes, turning often, until most surfaces are browned and the meat no longer looks raw. Sprinkle in 2 tsp turmeric and cook for 30 seconds so the spice blooms in the oil and coats the meat evenly.

4. 4

   Stir in the tomato paste and fry it for 2 minutes until it darkens slightly and smells sweet rather than raw. Add 6 g of the sea salt now, then pour in 1200 ml hot water and scrape the bottom of the pot to release all browned bits into the broth.

5. 5

   Bring the pot to a gentle boil, then reduce to a low simmer and cover, leaving the lid slightly ajar. Simmer for 60 minutes, stirring every 15 minutes, until the lamb is about 70% tender and the broth has taken on a light body.

6. 6

   While the meat simmers, peel and core the quinces, then cut them into thick wedges so they hold their shape during cooking. Heat 15 ml vegetable oil in a skillet over medium-high heat and sear the quince wedges for 4–6 minutes total, turning carefully, until lightly golden on the edges.

7. 7

   Add the seared quince wedges to the pot along with the rinsed dried plums (Aloo Bokhara). Stir gently to avoid breaking the fruit, then simmer covered for 35 minutes until the quince is tender but intact and the plums have softened and flavored the sauce.

8. 8

   Stir in the bloomed saffron and the remaining 4 g sea salt, then add 24 g granulated sugar to create the signature miz-paz sweet-sour balance. Simmer uncovered for 10–15 minutes to concentrate the sauce, and stop when the stew is glossy and lightly thickened rather than watery.

9. 9

   Rest the stew off the heat for 10 minutes so the flavors settle and the fruit perfumes the broth. Serve warm with steamed rice, making sure each portion gets tender meat, quince wedges, and a few plums with plenty of saffron-tinted sauce.