sauté chopped onions In a large pan over medium heat in vegetable until translucent.
Add the meat along spices and fry them well together.
Add split peas, dried plums and just enough boiling water to cove the meat.
lower the heat and let it simmer of 45 minutes or until meat is fully cooked.
Sauté quince slices in a different pan over medium heat until golden brown.
Add the sauteed quinces to the pot when meat is well tender.
Mix and pure lemon juice and sugar to give a sweet-sour taste.
Season with salt and pepper and simmer for 10 more minutes.
Add bloomed Saffron to infuse the stew with more flavour, colour and aroma.
Let the stew simmer on low heat for 15 minutes more before serving.