Khoresh Aloo | Persian Prune Stew Recipe

One of the best Iranian stews is Khoreshte Aloo. This stew is very delicious and the sour sweet taste is so unique that you can hardly ever resist it!

The prunes used in the stew give it a slightly sour flavor. The dish is absolutely lovely and is usually seen in Persian gatherings.

Khoresht-e Aloo has been highly recommended to be on your food table, because of the numerous health benefits it contains. Khoreshte Aloo like Fesenjoon and Aloo Esfenaj is one of those popular dishes that Iranians prepare for special parties and gatherings. If you like to learn more about this stew, be with us.

Khoreshte Aloo | Persian Plum Stew Recipe

PersianGood Team

To have a well cooked “JaOftadeh” Khoresht-e Aloo you need to follow the instructions carefully. Although this stew is a fantastic tasting dish and you would not be able to make a disaster out of it, the steps mentioned below will result in an awesome stew. Be with us to learn another traditional Persian stew!

5 from 3 votes

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Course Main Course, Side Dish

Cuisine persian

Servings 4 people

Ingredients

  

• 200 g Lamb
• 2 units Prune or plum
• 3 tbsp Sugar
• 3 tbsp Brewed saffron
• 1 Carrot
• 1 Potato
• 1 Onion
• Salt as much as required
• Oil as much as required
• Turmeric as much as required
• Pepper as much as required
• 1 tbsp Tomato paste Optional

Instructions

 

• Peel the onion and wash it. Then slice it into silvered shape and let it dry. Pick a frying pan and add oil into it. Heat the pan and let the oil becomes hot. Fry the silvered onions and let the color changes to golden.
• When the onions have turned golden, add the lamb. Remember that the lamb should be sliced into cubic shapes in rather small sizes (not too small, because the meat shrinks a little bit after frying). Stir the cubed lamb and fry it till the color changes and it shrinks a little bit. Add some turmeric and a little bit of pepper if you like to the meat and stir fry it again. Now add a bit of water to the meat and let them cook properly. Why did not we add salt in this stage? Because it slows the cooking process.
  
• Let the lamb cook for an hour and then add the brewed saffron to it. wait another half an hour for the cooking process. You need to add the prunes to the pot right now. Remember that you should have soaked the prunes for half an hour before adding to the stew. Add the salt and sugar too.
• The time the stew is getting ready, pick the carrot and peel it. Slice it into silvered shape. Boil the silvered carrots in a boiling water for 15 minutes. Then fry saute the silvered carrots in a frying pan for some minutes. The carrots’ color should not change. At the end, sprinkle a teasp of sugar on the frying carrots and discard the pan from the flame.
  
• Peel and wash the potato. Slice them into silvered shape as the other ingredients. Pick another pan (or simply wash the previous one and dry it with a napkin). Fry the silvered potatoes, when they are fried, add some brewed saffron and stir the silvered potatoes the way that all of them get the color and fragrance of the saffron.
  
• If you prefer, saute 1tbsp of tomato paste and add it to the stew pot. When the consistency of the stew and the juice looks fine, you can discard it from the heat and garnish your stew with the silvered ingredients you have prepared beforehand. The great stew is ready. You can served it with steamed or strained rice. Bon appetit!

Tips for a Professional Khoresh Aloo!

• You can saute some silvered almond and pistachio and add them to the stew like 10 minutes before you discard the stew from the heat.
• You can replace the sugar with 1 tbsp grape molasses. It adds to the density of the stew and is much healthies.
• If you are not a fan of red meat, you can replace the lamb with 1 to 2 pieces of chicken.

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