Khoresht Nana Jafari va Gojeh Sabz (خورش نعناع جعفری و گوجه‌سبز)

• 60 mlVegetable oil (divided for sautéing onion and herbs)
• 250 gYellow onion (finely diced)
• 700 gLamb shoulder or beef chuck (cut into 3 cm cubes)
• 2 tspGround turmeric
• 2.5 tspKosher salt (plus more to taste at the end)
• 1 tspBlack pepper (freshly ground)
• 1200 mlWater (hot, for braising (add gradually as needed))
• 350 gFresh parsley (leaves and tender stems, finely chopped)
• 60 gFresh mint leaves (finely chopped (leaves only))
• 450 gFresh green plums (Gojeh Sabz) (washed; keep whole with stems removed)

Instructions

1. 1

   Rinse the green plums and drain well; set aside at room temperature so they don’t shock the stew later. Finely dice the onion and chop parsley and mint very finely (knife-chopped, not puréed). Cut lamb or beef into 3 cm cubes and pat dry; this helps browning and prevents steaming.

2. 2

   Heat 30 ml vegetable oil in a heavy pot over medium-high heat (about 190°C surface heat). Add diced onion and sauté 10–12 minutes, stirring often, until deeply golden. Add turmeric and stir 30 seconds to bloom. Add meat and brown 8–10 minutes, turning to color on most sides.

3. 3

   Add 900 ml hot water, salt, and black pepper. Bring to a steady boil over high heat, then reduce to a gentle simmer (small bubbles). Cover and cook 60 minutes for lamb or 75 minutes for beef, stirring every 15 minutes. If needed, add up to 300 ml hot water to keep meat barely submerged.

4. 4

   While the meat simmers, heat the remaining 30 ml vegetable oil in a wide skillet over medium heat. Add parsley and sauté 12 minutes, stirring constantly, until darker green and aromatic. Add mint and sauté 3–4 minutes more; keep heat moderate to avoid bitter, burnt mint.

5. 5

   Transfer the sautéed herbs into the pot, stir well, and return to a gentle simmer. Cover and cook 25 minutes, allowing the herb base to meld and the stew to deepen in color. Taste the broth; adjust salt by 1/4 tsp increments if needed, keeping in mind plums will add tartness.

6. 6

   Add the whole green plums, gently pushing them into the liquid without crushing. Simmer uncovered 12–18 minutes, until plums soften slightly and release tart flavor but still hold shape. If the stew looks thin, simmer uncovered the last 5 minutes to concentrate; avoid vigorous boiling.

7. 7

   Turn off heat and rest the stew, covered, for 10 minutes to settle flavors and reduce surface oil. Skim excess oil if desired. Serve hot with steamed Persian rice; spoon a few plums into each bowl. Aim for a balanced taste: herbaceous, savory, and pleasantly sour.