Start by adding a pinch of salt to the pot and bring it to a simmer.

Once it reaches a boil, reduce the heat to a low simmer and let it cook for 10 minutes.

In the meantime, heat about three tablespoons of oil in a pan until it shines.

Add the chopped onions to the hot oil and sauté them.

Next, add one pound of chuck to the pan and toss it around for about four to six minutes over medium-high heat.

Sprinkle in about a teaspoon of ground turmeric and three-quarters of a teaspoon of cinnamon, mixing well.

Add a quarter cup of tomato paste and cook it down for about two minutes until it starts to stick to the bottom of the pot.

Pour in four cups of water and bring the mixture to a boil, scraping any stuck bits from the bottom.

Once boiling, add three tablespoons of hot water to the pot.

Prepare the potatoes by cutting them into pieces less than half an inch thick and rinsing them in cold water.

Fry the potatoes until they turn golden, seasoning them with salt immediately.

Add the crispy potatoes to the stew along with about a tablespoon of saffron water.

Include the dry limes in the stew; some prefer to remove them just before serving.