Khoresht Gojeh Sabz (خورش گوجه سبز) — Persian Green Plum & Herb Stew

• 200 gYellow onion (finely diced)
• 45 mlVegetable oil (divided)
• 700 gStewing lamb shoulder or beef chuck (cut into 3 cm cubes)
• 2 tspTurmeric powder
• 2 tspSea salt (plus more to taste)
• 1 tspBlack pepper (freshly ground)
• 900 mlWater (hot, plus more as needed)
• 200 gFresh parsley (leaves and tender stems, finely chopped)
• 40 gFresh mint (leaves only, finely chopped)
• 350 gUnripe green plums (gojeh sabz) (rinsed; stems removed if present)
• 30 mlFresh lime juice (about 2 tbsp, plus more to taste)

Instructions

1. 1

   In a heavy pot over medium heat, warm 30 ml vegetable oil for 1 minute. Add the diced onion and cook 10–12 minutes, stirring often, until deeply golden. Add the meat and raise heat to medium-high; sear 6–8 minutes until most sides lose their raw color and light browning appears.

2. 2

   Stir in turmeric, sea salt, and black pepper for 30 seconds to bloom the spices. Pour in 900 ml hot water, scraping the bottom to release browned bits. Bring to a boil over high heat, then reduce to a gentle simmer, cover, and cook 75 minutes, stirring every 20 minutes.

3. 3

   While the meat simmers, prepare the herbs. In a wide skillet over medium heat, warm the remaining 15 ml oil for 30 seconds. Add chopped parsley and mint and sauté 8–10 minutes, stirring constantly, until darker green and fragrant; avoid browning to keep the flavor fresh and not bitter.

4. 4

   Stir the sautéed herbs into the pot. Keep the stew at a low simmer, partially covered, for 25 minutes so the herbs infuse the broth. If the liquid drops below the meat, add 60–120 ml hot water; the stew should be saucy, not watery.

5. 5

   Add the green plums and gently stir once to avoid breaking them. Simmer 15–20 minutes uncovered until the meat is fork-tender and the plums soften but mostly hold shape. Turn off heat, stir in lime juice, and rest 10 minutes to let acidity and herbs balance before serving.