Khoresht e Aloo (Persian Plum Stew) with Potato and Turmeric

In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook until translucent, about 5 minutes. Add the garlic and cook for another minute. Add the beef cubes and turn to brown on all sides, about 5 to 7 minutes.

Sprinkle in the turmeric, salt, and black pepper. Stir well to coat the beef and onions. If using saffron, pour the infused saffron water over the mixture.

Pour in the water or broth. Bring to a boil, then reduce heat to low. Cover and let it simmer gently for 1 hour, or until the beef is almost tender.

After the beef has simmered for at least 1 hour, add the potatoes to the pot. Continue cooking for another 20 minutes, until the potatoes are nearly done.

Add the dried prunes to the stew and cook for an additional 15 minutes, or until the prunes have plumped up and the potatoes are fork-tender. Taste and adjust seasoning with more salt or pepper if needed.

Remove the pot from heat and let rest for 5 minutes. The stew should be thick and silky, with the prunes adding a delicate sweetness. Serve hot, garnished with fresh mint leaves, alongside steamed basmati rice.