Persian Green Bean & Vegetable Stew with Tender Meat

Heat a little oil or butter in a large pot over medium heat. Add the diced meat, onions, bell pepper, and black pepper. Sauté until the onions turn soft and translucent and the meat is lightly browned.

In a separate pan, sauté the chopped green beans in a little oil until slightly tender and vibrant in color. Set aside.

In another pan, sauté the carrots and potatoes separately in oil. Lightly season the potatoes with salt and add a small splash of the dissolved saffron while frying to enhance aroma and color. Set aside.

In the main pot, arrange the sautéed vegetables in layers, placing the potatoes on the top layer to help them keep their shape during cooking.

Dissolve the bouillon cubes in hot water, then mix with the tomato paste, salt, black pepper, and remaining saffron. Gently pour this mixture over the layered vegetables.

Add enough water to barely cover the ingredients. Cover the pot and cook over low to medium heat until all vegetables are tender and flavors begin to meld.

Add the cooked meat to the pot, gently mix everything together, and simmer for a few more minutes so the stew becomes well combined and aromatic.

Transfer the stew to a serving dish and serve warm. If desired, add a light squeeze of lemon juice just before serving for brightness.