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

• 800 gLamb stew meat, cut into 3 cm cubes (Shoulder or leg; trim excess surface fat)
• 250 gYellow onion, finely diced (About 1 large onion)
• 45 mlVegetable oil (Divided)
• 2 tspGround turmeric
• 45 gTomato paste (About 3 tbsp)
• 2.5 tspSea salt (Divided, adjust to taste)
• 1200 mlWater (Hot, plus more as needed)
• 700 gFresh quinces (About 2–3 medium; scrubbed well)
• 24 gGranulated sugar (About 2 tbsp; adjust for sweeter quinces)
• 140 gDried plums (Tart dried plums; rinsed)
• 0.5 tspSaffron threads, finely ground (Bloomed in hot water)
• 60 mlHot water (for blooming saffron) (Just off the boil)

Instructions

1. 1

   Bloom the saffron: grind saffron threads to a fine powder, then stir with 60 ml hot water in a small cup. Cover and let stand 15 minutes so the color fully releases. Meanwhile, rinse the dried plums under cool water and set aside to drain; this removes surface dust and moderates harsh tartness.

2. 2

   Build the stew base: heat 30 ml oil in a heavy pot over medium-high heat (about 190°C surface heat). Add diced onion and cook 10–12 minutes, stirring, until deep golden. Add turmeric and cook 30 seconds. Add lamb and 1 tsp salt; brown 8–10 minutes, turning, until most sides are lightly seared.

3. 3

   Toast the tomato paste: push meat to one side and add tomato paste to the empty spot. Fry the paste 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Pour in 1200 ml hot water, scraping the pot bottom. Bring to a boil, then reduce to a gentle simmer and cover.

4. 4

   Simmer the meat: cook covered over low heat (bare simmer, small bubbles) for 60 minutes, stirring every 15 minutes. If foam rises early on, skim it for a clearer sauce. Add a splash of hot water only if needed to keep the meat just submerged; the goal is a concentrated, glossy stew.

5. 5

   Prepare and caramelize the quince: while meat simmers, cut quinces into quarters, core, then slice into 2 cm wedges; keep peel on for aroma and structure. Heat remaining 15 ml oil in a skillet over medium heat. Add quince and sugar; sauté 10–12 minutes, turning gently, until golden edges form.

6. 6

   Finish the stew: add sautéed quince and rinsed dried plums to the pot. Stir in the bloomed saffron (all liquid) and the remaining 1.5 tsp salt. Simmer uncovered 35–45 minutes over low heat, stirring carefully so fruit stays intact, until meat is tender and the sauce becomes thick and velvety.

7. 7

   Rest and adjust: turn off heat, cover, and rest 10 minutes so flavors meld and the sauce tightens. Taste and adjust balance: for more sweetness add 1–2 tsp sugar; for more tartness add a few extra plums (5–10 g) and simmer 5 minutes. Serve hot with steamed rice.