Khoresht Beh va Aloo (خورش به و آلو) — Persian Quince and Plum Sweet-Sour Stew

• 30 mlVegetable oil (Neutral oil such as canola or sunflower)
• 250 gYellow onion (Finely diced)
• 700 gLamb stew meat (Cut into 3 cm cubes; beef chuck works too)
• 2 tspGround turmeric
• 30 gTomato paste (About 2 tbsp)
• 900 mlWater (Hot water helps maintain a steady simmer)
• 700 gQuinces (About 3 medium; peeled, cored, and cut into 2.5 cm wedges)
• 180 gDried Bukhara plums (Or prunes; pitted if possible)
• 18 gGranulated sugar (About 1 1/2 tbsp; adjust only within this amount for your plums' tartness)
• 8 gKosher salt (About 1 1/2 tsp)
• 1 tspBlack pepper (Freshly ground)

Instructions

1. 1

   Heat the vegetable oil in a heavy pot over medium heat for 2 minutes until it shimmers. Add the diced onion and cook for 10–12 minutes, stirring often, until deeply golden; this builds the stew’s sweetness and color.

2. 2

   Add the lamb and raise the heat to medium-high. Brown for 8–10 minutes, turning pieces so at least two sides take on color; if the pot looks dry, add 5 ml more oil from the measured amount by tilting the pot to use what is already there.

3. 3

   Sprinkle in the turmeric and stir for 30 seconds so it blooms in the fat without scorching. Add the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and smells caramelized.

4. 4

   Pour in 900 ml hot water and scrape the bottom of the pot to release any browned bits into the broth. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 60 minutes; the meat should be starting to turn tender but not falling apart.

5. 5

   While the meat simmers, prepare the quinces by peeling, coring, and cutting them into wedges. Keep the pieces fairly large (about 2.5 cm) so they hold their shape during the long simmer and don’t dissolve into the sauce.

6. 6

   After the first hour, add the quince wedges and the dried Bukhara plums to the pot. Stir gently to avoid breaking the fruit, then cover and simmer for 45 minutes; the quince should turn tender and lightly rosy, and the plums should look plump and glossy.

7. 7

   Stir in the sugar, salt, and black pepper, then simmer uncovered for 10–15 minutes to thicken and concentrate the sweet-sour sauce. The finished khoresht should be glossy and spoon-coating, with tender meat and fruit that still holds its shape.

8. 8

   Turn off the heat and rest the stew, covered, for 10 minutes so the flavors settle and the oil rises slightly to the top in the Persian style. Serve hot, spooned over rice, making sure each bowl gets meat, quince, and a few plums.