Persian Quince and Plum Stew (Khoresht Beh va Aloo)

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 meat cubes and brown them on all sides, stirring occasionally, for about 5 minutes.

Sprinkle in the turmeric and stir well so the meat and onions are evenly coated.

Add the tomato paste and cook for 1–2 minutes, stirring constantly, until it darkens slightly and releases its aroma.

Pour in 2 to 3 cups of water, bring to a gentle boil, then reduce the heat, cover, and simmer for about 1 hour, or until the meat is tender.

While the meat cooks, lightly fry the chopped quince in a separate pan with a little oil until just golden. This step helps them keep their shape and intensifies their flavor.

Soak the dried plums in water for about 30 minutes, then drain.

Gently add the fried quince and soaked plums to the stew, stirring carefully to avoid breaking the fruit.

Season with sugar, salt, and black pepper to taste, then add the dissolved saffron.

Continue simmering uncovered for 20–30 minutes, until the sauce thickens slightly and the flavors fully meld.

Taste and adjust seasoning if needed. Garnish with fresh parsley and serve hot.