Stew Plum Saffron Recipe pairs tender lamb with dried plums, dried apricots, barberries and a final spoonful of brewed saffron. The fruit gives this Persian plum stew a gentle sweet-and-sour character, while slow cooking keeps the sauce rich rather than watery.
Persian Plum and Apricot Stew
In Persian cooking, qaisi means dried apricot. It is added near the end with the dried plums so both fruits soften without dissolving into the sauce. This quantity serves two generously with steamed rice.
Preparation: 20 minutes, plus soaking
Cooking: about 1 1/2 hours
Serves: 2
Ingredients
- 300 g boneless lamb, cut into 2–3 cm pieces
- 8 dried Persian stew plums or pitted prunes
- 8 dried apricots (qaisi)
- 3 tablespoons fried onion, or 1 medium onion thinly sliced
- 2 tablespoons barberries
- 2 tablespoons strong brewed saffron
- 1–2 tablespoons neutral oil
- 1/2 teaspoon fine salt, plus more to taste
- Freshly ground black pepper
- 1–2 teaspoons fresh lemon juice, if needed
- About 500 ml (2 cups) hot water
A concentrated infusion brings aroma without thinning the finished stew. Our guide to brewing saffron explains how to prepare it from threads.
Prepare the Dried Fruit
Rinse the dried plums, then soak them in cool water for one hour. Rinse the dried apricots and barberries separately. Drain everything well, keeping the fruit in separate bowls.
Barberries can hold fine grit between their folds, so swish them gently in a bowl of cold water rather than rubbing them. Lift them out of the water and drain.
Brown the Lamb and Onion
Warm the oil in a small, heavy saucepan over medium heat. If starting with a fresh onion, cook it for 8–10 minutes until soft and golden. If using prepared fried onion, warm it for a minute before adding the meat.
Add the lamb and black pepper. Turn the pieces for 4–5 minutes, just until the outside changes colour. Pour in enough hot water to cover the meat by about 2 cm and bring it to a gentle boil.
Lower the heat, cover the pan and simmer gently until the lamb is tender, usually 60–75 minutes. Check occasionally and add a small amount of hot water if the pan is becoming dry. The aim is a shallow sauce, not a pot full of broth.
Add the Plums, Apricots and Barberries
When the lamb is tender, add the drained plums and dried apricots. Simmer uncovered for 10 minutes, then add the barberries and salt. Cook for another 8–10 minutes. Stir carefully so the softened fruit keeps its shape.
The stew is ready when the fruit is plump, the lamb is tender and the sauce lightly coats a spoon. If there is too much liquid, let it reduce uncovered over low heat. If it becomes too thick before the fruit softens, add hot water a tablespoon at a time.
Finish with Saffron
Turn off the heat, stir in the brewed saffron and leave the covered pan to rest for five minutes. Adding saffron at the end keeps more of its aroma in the finished dish.
Taste before adjusting the balance. Dried fruit varies: some batches are tart and others quite sweet. Add a teaspoon of fresh lemon juice only if the sauce needs more acidity, then taste again.
Serve and Store
Serve the stew hot with plain steamed rice or saffron rice. Spoon the fruit gently over the lamb so the plums and apricots remain visible.
Cool leftovers promptly and refrigerate them in a covered container for up to three days. Reheat slowly with a splash of water; vigorous stirring can break down the fruit and make the sauce pasty.
Useful Cooking Notes
- Choose dried plums that are soft but still intact, not fruit already collapsing in the packet.
- Do not add the dried fruit at the beginning; it needs far less cooking time than the lamb.
- Keep the final sauce below the level of the solids for a properly concentrated stew.
- Adjust sweetness and acidity at the end rather than adding sugar automatically.
