1pound (450g) stew meat (lamb, veal, or beef), or boneless, skinless chicken thighs, cut into 2-in/5cm cubes
½teaspoon freshly ground pepper
1pound (450g) fresh mushrooms
2tablespoons chopped fresh parsley
2tablespoons fresh lime juice
¼teaspoonground saffron dissolved in 1tablespoonhot water
2egg yolks, beaten
In a Dutch oven, heat 3 tablespoons oil over medium heat and brown onions, garlic, and meat. Add salt, pepper, and turmeric, and sauté for 1 minute. Pour in water—3½ cups/840ml for meat, 2½ cups/600ml for chicken. Cover and simmer over low heat for 1½ hours for meat or 55 minutes for chicken, stirring occasionally.
Clean mushrooms using a damp cloth, cut off stems, and slice. Sprinkle with flour and parsley. In a wide skillet, sauté the mushrooms in 3 tablespoons oil.
Add mushrooms, lime juice, tomato paste, and saffron water to the meat. Cover and simmer 35 minutes over low heat.
Taste the khoresh and adjust seasoning. Add beaten egg yolks and cumin, stirring gently. Simmer for 5 minutes over low heat.
Transfer the khoresh to an ovenproof casserole. Cover and place in a warm oven until ready to serve. Serve hot from the same dish with chelow (saffron-steamed rice). Nush-e Jan!