Name: Khoresh-e-beh (Persian Stew)
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 1 pound (450 g) boneless leg of lamb, lamb shoulder, lamb shank, lamb neck, or boneless beef chuck roast, cut into 1 to 1 1/2-inch cubes; 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume, divided; 1/2 teaspoon freshly ground black pepper; 5 tablespoons (75 ml) olive oil and/or ghee, divided; 1 small yellow or red onion (about 4 ounces; 113 g), chopped; 1 teaspoon ground turmeric; 1 1/2 pounds (680 g) fresh quince; 3 tablespoons (about 50 g) tomato paste; 1 tablespoon (15 ml) fresh lime or lemon juice; 1 tablespoon (about 13 g) granulated sugar; 1/2 teaspoon ground cinnamon; 7 ounces (200 g) dried sour plums, pitted or whole (see notes)

1 In a large bowl, combine meat with 1 teaspoon kosher salt and 1/2 teaspoon pepper. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil and/or ghee over medium-high heat until shimmering. Add meat in a single layer. Cook, turning occasionally until meat is well browned on all sides, about 10 minutes. With a slotted spoon, transfer meat to a plate and set aside (don't discard remaining fat in Dutch oven).

2 Add 1 tablespoon oil and/or ghee to Dutch oven and heat over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden, about 7 minutes. Stir in turmeric and cook until fragrant, about 30 seconds.

3 Add 2 cups of water and reserved meat. Bring to a boil over medium-high heat, stirring and scraping bottom of Dutch oven, until browned bits have come loose. Reduce heat to a simmer and cook, covered, over medium-low heat, until the braising liquid has slightly thickened and thin pools of fat are visible on the surface, about 55 minutes, adjusting heat as needed to maintain a simmer.

4 Meanwhile, cut each quince into quarters vertically (do not peel quinces). Using a sharp chef's knife, carefully remove the core from each quarter. Cut each quarter into 1- to 1 1/2-inch pieces; set aside.

5 In a large stainless steel skillet, heat 2 tablespoons of oil or ghee over medium heat until shimmering. Stir in tomato paste and cook, stirring often, until it darkens in color, about 3 minutes. Add reserved quince pieces and stir until evenly coated with tomato paste; set aside.

6 After the meat has cooked for 55 minutes, add reserved quince and tomato paste mixture to Dutch oven. Stir in lime or lemon juice, sugar, and cinnamon. Bring to a simmer and cook, covered, until quince is slightly tender, for 20 minutes, stirring halfway through.

7 Stir in plums. Cook, adjusting heat as needed to maintain a gentle simmer, and cook until quince is completely tender, 25 to 30 minutes, gently stirring every 10 minutes. Serve with rice.