Khoresh aloo esfenaj
Khoresh aloo esfenaj, from above
Non vegIran

Khoresh aloo esfenaj

Lamb, spinach and golden plums in a sweet and sour stew. Persian comfort in green and gold.

110 minTime
23 gProtein each
mildSpice
Plums and spinach2 chapters · 1 min read

Make it your way

Grandma's wayLamb, spinach and golden aloo plums.
The original
517kcalsame
23 gproteinsame
7 gfibresame
110minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Spinach600 g, chopped
Aloo bukhara (dried sour plums or prunes)1 cup golden dried plums
Lamb (lamb or tender mutton)400 g, cubed
Onion2, chopped
Cooking oil (vegetable oil)¼ cup
Turmeric (ground turmeric)½ tsp
Saffrona pinch, steeped
Lemon juice1½ tbsp
Sugar2 tsp
Saltto taste
Water2½ cups

Method

4 steps
  1. 1Fry the onion in oil until golden, add turmeric and the lamb and brown well.
  2. 2Add water and salt, cover and simmer until the lamb is nearly tender.
  3. 3Wilt the spinach in a dry pan until it collapses and its water evaporates, then stir into the stew with the plums.
  4. 4Simmer until the plums are plump and soft. Add lemon juice, sugar and saffron and cook 10 minutes more.
Serve it like this

Serve in a bowl beside a platter of saffron rice, plums on top, with yoghurt and herbs on the side.

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Make it a meal

What goes with Khoresh aloo esfenaj: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tahdig90 min
Bread or rice Adas polo75 min
On the side Mast o khiar10 min
On the side Kashk e bademjan60 min
To drink Sekanjabin25 min
Something sweet Sholeh zard90 min
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