Khoresht Nana Jafari va Gojeh Sabz (خورش نعنا جعفری و گوجه سبز) — Persian Mint, Parsley, and Green Plum Stew

• 3 tbspVegetable oil (divided)
• 8.8 ozYellow onion (finely diced)
• 2 lbLamb stew meat (2.5–3 cm cubes (or beef chuck))
• 2 tspGround turmeric
• 2½ tspKosher salt (start with this amount; adjust by 0.5 tsp at the end if needed)
• 1 tspBlack pepper (freshly ground)
• 8.8 ozFresh parsley (leaves and tender stems, finely chopped)
• 1⅜ ozFresh mint leaves (finely chopped)
• 5.1 cupWater (hot)
• 12.5 ozFresh green plums (Gojeh Sabz) (rinsed; keep whole to reduce breaking)

Instructions

1. 1

   Heat 30 ml of the vegetable oil in a heavy pot over medium heat until it shimmers. Add the diced onion and cook for 10–12 minutes, stirring often, until golden and lightly caramelized.

2. 2

   Add the lamb and increase heat to medium-high, stirring to coat the meat with the onion and oil. Brown for 8–10 minutes until most surfaces lose their raw color and you see light fond forming on the bottom of the pot.

3. 3

   Add the turmeric, 2 tsp of the salt, and the black pepper, and stir for 60 seconds to bloom the spice. Pour in 1200 ml hot water and scrape the bottom to dissolve any browned bits into the broth.

4. 4

   Bring the pot to a gentle boil, then reduce to a low simmer and cover slightly ajar. Cook for 60 minutes, stirring once or twice, until the lamb is starting to turn tender but is not fully soft yet.

5. 5

   While the meat simmers, heat the remaining 15 ml oil in a wide skillet over medium heat. Add the chopped parsley and cook for 10 minutes, stirring frequently, until the herbs darken and most moisture evaporates.

6. 6

   Add the chopped mint to the skillet and sauté for 2–3 minutes, stirring constantly so the mint turns fragrant without scorching. The herb mixture should look glossy and deep green, not dry or blackened.

7. 7

   Stir the sautéed herbs into the simmering stew and return to a steady, gentle simmer. Cover slightly ajar and cook for 30 minutes, allowing the herbs to perfume the broth and the stew to deepen in color.

8. 8

   Add the whole green plums and the remaining 0.5 tsp salt, then stir very gently to avoid breaking the fruit. Simmer uncovered for 12–15 minutes until the plums soften and lightly sour the stew, but still hold their shape.

9. 9

   Rest the stew off the heat for 10 minutes so the flavors settle and the surface oil rises slightly in the Persian style. Serve hot, making sure each bowl gets a few plums and plenty of herb-rich sauce.