Sweet and Sour Persian Plum Stew (Khoresht Aloo Mosamma)

Slice one onion and sauté it in a pot with a little oil, turmeric, and mixed spices over medium heat until soft and fragrant.

Add the meat chunks and brown lightly on all sides to seal in flavor.

Pour in enough water to just cover the meat. Bring to a gentle boil, then reduce the heat, cover, and simmer until the meat becomes tender.

While the meat cooks, cut the carrots into neat rectangular pieces (about 1 × 2 cm). Sauté them in a separate pan with a little oil until lightly golden.

Once the meat is tender, add the sautéed carrots, dried plums, and salt to the pot.

Stir in the lemon juice, sugar, and brewed saffron. Reduce the heat and simmer gently for about 20 minutes, allowing the sauce to thicken slightly and the flavors to fully blend.

Taste and adjust the balance of sweetness and acidity if needed. Transfer the stew to a serving dish, garnish with parsley, radishes, and tomatoes, and serve hot with steamed rice.