Azerbaijani Beef with Chestnuts and Sour Plums

There's nothing like cooking for 3 hours on a Saturday in Maine with ebullient experts from a country whose name I'm just learning to pronounce. Tarlan and Zemfira's culinary gifts are too many, too subtle, too natural to capture. This is my humble attempt. See Below for the story, recipe and how-to photos.

photo: Tiffany Converse