Persian Mint and Parsley Stew with Green Plums (Khoresht Nana Jafari va Gojeh Sabz)

Heat the vegetable oil in a heavy-bottomed pot over medium heat. Add the chopped onion and sauté until soft, translucent, and lightly golden.

Add the cubed meat and turmeric, stirring well to coat. Cook for several minutes until the meat is lightly browned on all sides.

Pour in the water and bring to a gentle boil. Reduce the heat to low, cover, and simmer until the meat becomes tender, about 45–60 minutes.

While the meat cooks, lightly sauté the chopped parsley and mint in a small pan with a little oil. Cook just until fragrant and slightly darker in color, taking care not to burn the herbs.

Add the sautéed herbs to the pot, stir gently, and continue simmering on low heat so the flavors meld, about 15–20 minutes.

Add the green plums, then season with salt and black pepper. Simmer uncovered until the stew thickens slightly and develops a balanced sour and herbal flavor, about 10–15 minutes.

Taste and adjust seasoning. If desired, stir in lemon juice at the end for extra brightness. Serve warm, traditionally with steamed rice.