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Khoresh Aloo Esfenaj – Plum and Spinach Stew
Persian Stew

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Khoresh Aloo Esfenaj – Plum and Spinach Stew
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Ingredients
Adjust Servings:
10 Plums / Prunes
500g Lamb or chicken meat
500g Spinach
2 Onions
3 gloves Garlic
6 tbsp Olive oil
1 tsp Turmeric
500ml Water
1 tsp Salt & Pepper
3 tbsp Lemon juice
2 tsp Sugar
  • 1h45
  • Serves 4
  • Easy

Ingredients

Directions

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Votes: 2

Khoresh-e Aloo Esfenaj is a typical Persian stew from Iran. This recipe is very simple to make but so tasty!

It is one of my favorite Khoresh (stew) alongside Khoresh Gheimeh, Khoresh Fesenjan and Khoresh Bademjoon!

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!

Steps

1
Done

Finely chop the onions and garlic and cut the lamb or chicken into large cubes of about 3 cm.

2
Done

Cooking meat

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.

3
Done

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.

4
Done

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.

5
Done

Cooking spinach (Esfenaj)

Meanwhile, sauté the spinach in 2 tablespoons of vegetable oil for about 5 minutes.

6
Done

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.

7
Done

Taste your Khoresht-e Aloo Esfenaj!

Serve your Khoresh-e Aloo Esfenaj with Persian rice and some fresh herbs!
Enjoy your meal!

iran-cuisine

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Olivieh Salad
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Baghali Polo: Persian rice with fava beans and dill
Ensalada Olivieh: receta de ensalada de papas iraní
previous
Olivieh Salad
Baghali Polo: Arroz persa con habas y eneldo
next
Baghali Polo: Persian rice with fava beans and dill

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