Plums / Prunes
Lamb or chicken meat
- 3 gloves
- 6 tbsp
- 1 tsp
- 1 tsp
Salt & Pepper
- 3 tbsp
- 2 tsp
Khoresh-e Aloo Esfenaj is a typical Persian stew from Iran. This recipe is very simple to make but so tasty!
Ingredients of Khoresht Aloo Esfenaj
Khoresht-e Aloo Esfenaj is a Persian recipe made with meat (you can use lamb, chicken …), plums and spinach. It has a subtle sweet and sour taste which, combined with tender meat and Persian rice, this stew becomes a real treat!
Aloo Bokhara: plums to use for the recipe of Khoresh Aloo Esfenaj
The recipe for Khoresh Aloo Esfenaj is very simple, the only important thing is to use Aloo Bokhara (or Aloo Zard), golden sour plums. They have a very pleasant sweet and sour taste being essential to the success of this Khoresh.
Very sweet black plums, which you can find in supermarkets, do not have the same effect. You can find aloo bokhara or golden plums in Asian, Turkish, or Middle Eastern supermarkets or online.
If you can’t find Aloo Bokhara, you can also make the Khoresht-e Aloo Esfenaj recipe with simple dried plums or even with prunes!
So, now discover this delicious Persian recipe!
Finely chop the onions and garlic and cut the lamb or chicken into large cubes of about 3 cm.
Heat a little vegetable oil in a sauté pan or large saucepan and fry the meat until it is golden brown. It should take about 10 to 15 minutes.
Remove the grilled meat from the pan and brown the onions in the same oil over medium heat for about 5 minutes. Then add the chopped garlic and fry the two together for another 3 minutes.
Return the meat to the pot with the onions and garlic and also add the prunes or plums. Boil 500 ml of water in a kettle and add it to the pot. Then add 2 teaspoons of turmeric, 1 teaspoon of black pepper and 1 teaspoon of salt. Bring the Khoresh Aloo Esfenaj to a boil and once it comes to a boil reduce the heat to medium, put the lid on and simmer for 1 hour.
Cooking spinach (Esfenaj)
Meanwhile, sauté the spinach in 2 tablespoons of vegetable oil for about 5 minutes.
Add the fried spinach to the stew, along with 3 tablespoons of lemon juice, 2 teaspoons of sugar and saffron water (if you have any). If the Khoresh Aloo Esfenaj has become too dry, do not hesitate to add a little more water. Simmer the spinach and prune stew for another 20 minutes.
Taste your Khoresht-e Aloo Esfenaj!
Serve your Khoresh-e Aloo Esfenaj with Persian rice and some fresh herbs!