Khoresht-e Tone Mahi (خورشت تن ماهی) — Persian Tuna and Potato Stew

• 320 gCanned tuna in water, drained (About 2 cans; flaked into large pieces)
• 250 gYellow onion (Finely diced)
• 60 mlNeutral oil (Divided for frying potatoes and sautéing onion)
• 600 gPotatoes (Peeled and cut into 2.5 cm cubes)
• 200 gFrozen green peas (No need to thaw)
• 45 gTomato paste (3 tbsp; fry to remove raw taste)
• 480 mlWater (Plus more if needed to keep a saucy stew)
• 0.25 tspSaffron threads (Ground and bloomed in hot water)
• 30 mlHot water (for blooming saffron) (Just off the boil)
• 2 tspGround turmeric
• 1 tspMixed spice blend (A warm blend such as cinnamon, cumin, coriander, and cardamom)
• 1 tspBlack pepper (Freshly ground)
• 1.5 tspFine sea salt (Add to taste; start with 1 tsp and adjust at the end)
• 15 mlLime juice (1 tbsp, optional but brightens the stew)

Instructions

1. 1

   Bloom the saffron: grind the saffron threads to a powder, then stir with 30 ml hot water. Cover and steep 10 minutes. Meanwhile, drain the tuna well and gently flake into large chunks so it stays meaty in the stew rather than dissolving.

2. 2

   Fry the potatoes: heat 45 ml oil in a wide pot over medium-high heat. Add potato cubes and fry 10–12 minutes, turning every 2 minutes, until lightly golden on several sides (they will finish cooking later). Transfer to a plate; leave about 1 tbsp oil in the pot.

3. 3

   Build the base: reduce heat to medium and add the onion with the remaining oil if needed. Sauté 8–10 minutes, stirring often, until soft and golden. Add turmeric, mixed spice blend, and black pepper; cook 45–60 seconds until fragrant, scraping the bottom so spices do not scorch.

4. 4

   Cook out the tomato paste: add tomato paste and stir continuously for 2–3 minutes over medium heat until it darkens slightly and smells sweet rather than raw. This step deepens color and prevents a metallic taste. Stir in 480 ml water and bring to a gentle simmer.

5. 5

   Simmer the stew: add peas and 1 tsp salt. Simmer uncovered 10 minutes, stirring once or twice, until the sauce thickens slightly. Add the fried potatoes, reduce heat to low, and simmer 10–12 minutes until potatoes are tender and the stew is saucy, not watery.

6. 6

   Add tuna gently: slide the tuna chunks into the pot and spoon sauce over them rather than stirring hard. Simmer 4–5 minutes on low to warm through without breaking the fish. Stir in the bloomed saffron and optional lime juice; taste and adjust salt. Rest 5 minutes before serving.