Heat a Dutch oven over medium heat and add the roghan kermanshahi or ghee. Once fully melted, add the onions and sauté for 5-7 minutes, or until lightly golden. Sprinkle in the turmeric and continue to sauté for another 2 minutes before adding the beef. Increase the heat to medium-high and cook the beef until it is no longer pink and has a slight color, about 5 minutes.
Stir in the tomato paste and cook for another 2 minutes to enhance its flavor.
Pour in 2 cups of water, add the cinnamon sticks and sugar, season with salt and pepper, and bring to a simmer. Cover, reduce the heat to low, and let it cook for 45 minutes.
Add the dried limes and continue to simmer for an additional 30 minutes.
Meanwhile, grind the saffron threads in a small mortar and pestle until finely powdered. Transfer to a small bowl, add the remaining 1/2 cup of water, and stir in the almonds, allowing them to soak up the saffron's flavor and color.
Add the barberries, saffron-almond mixture, and rose water to the pot. Stir well and simmer for another 30 minutes.
The stew should be rich and thick, with a bit of broth, but not too watery. Adjust as necessary.
Remove from heat, discard the cinnamon sticks and let the stew rest for 10 minutes before serving.