How to make Yakhme Torosh, a dish from Isfahan

This is a very traditional dish that is rarely cooked in modern kitchens today but it has enjoyed centuries of popularity in the province. The finished dish is a smooth and sweet paste that is spread over bits of bread.
Ingredients: (serves 6)
30 prunes (dry Persian plums are best and can be found in Persian grocery stores)
200 grams dry apricots, pitted and chopped
250 grams lamb
1 cup dry white rice
1/2 cup granulated sugar
Salt, pepper and turmeric powder to taste
Instructions:
1. Put the meat with a pinch of turmeric powder in a medium sized pot and add enough water to cover it. Cook until the meat is halfway done (notice that most Persian stews require meat to be off-the-bone tender) add the plums and chopped apricots, cook for half an hour. Add soaked and drained rice and cook completely until the mixture thickens.
2. Once completely cooked and thickened, take the stew off the heat and using mortar and pestle (or a heavy wooden spoon) and working in batches, develop a paste like consistency, making sure to count exactly 30 prune pits and to leave non inside the paste. If you have trouble mashing the mixture it might mean the meat is a bit underdone. Once you make sure there are no plum pits left you can use a food processor.
3. Return the smooth paste to the pan and turn on the heat. Add sugar and mix well to combine. Stir occasionally until sugar is dissolved and the paste is piping hot. Transfer the finished dish to the middle of a flat crystal or ceramic serving platter and garnish with a few dried apricots. Serve with Mediterranean flat bread cut into palm sized squares.
Tip: you can adjust the amount of sugar according to your own taste, but the dish is traditionally supposed to be very sweet.