Khoreshe Aloo Esfenaj | Persian Spinach and Plum Stew
Khoreshte Aloo Esfenaj is one of the best Persian Stews ever. This Persian stew is one of the tastiest dishes ever and it is usually made in Persian gatherings. This spinach and plum stew is absolutely delicious.
The ingredients used in this dish is are very healthy and nourishing. Spinach for example, is rich in Iron. This vegetable is a necessary ingredient that vegetarians can used as a meat alternative. This vegetable is also a great source for vitamin A and calcium.
plum keeps anxiety away from you. So, are you wasting your treasured time with anxiety and stress? Plum can be your cure. This fruit is very beneficial yet delicious, what can be better than that?
This stew is very traditional and is made in both ways, whether with meat or meatless. If you are a vegetarian here is a good news for you! Make this delicious Persian stew and have fun with it.
If you want to learn more about Persian stews like spinach and plum, go for Torshi Tareh and Khoresh Karafs.
Khoreshe Aloo Esfenaj | Persian Spinach and Plum Stew Recipe
Ingredients
- 300 g meat (lamb or beef)
- 500 g spinach
- 200 g dry golden plums
- 2 onions
- 2 cloves garlic
- 200 g Persian leek
- oil as much as required
- salt as much as required
- pepper as much as required
- turmeric as much as required
- 1 tbsp sour grape juice or lime juice
Instructions
- First step to make this stew is to wash the onions and peel them. Then dice them into silvered shape.
- Pick a suitable pot and grease the bottom with oil and then heat the oil a little while. Then saute the silvered onions. When the silvered onions are soft a bit add the turmeric. Stir fry the onions until you have an even content.
- Wash and clean the meat and then chop the meat in cubed shapes. Add the cubed meat to the pot. Fry the cubed meat until they turn in colors. When the color changes add 3 glasses of water to the pot and let it boil for a while. Then put the lid and let the meat cook on a low heat flame.
- Then wash and peel the garlic. Chop the garlic and the remaining onion into small pieces and pick a frying pan. Grease the pan with some oil and saute the onions and garlic content for a bit.
- Wash the leek and spinach. Chop them into pieces and stir fry them for a while until the color changes. Remember that frying the vegetables too much will destroy the benefits.
- Try the meat and if it is parcooked, add the fried vegetables to the pot. Then put the lid on the pot and let it simmer and become “Ja Oftadeh”. When the khoresh is cooked add salt and pepper and the other additives and spices to the stew and let it become completely ready.
- To add the plums to the stew, first soak them for about half an hour. Add them to the stew in the last 20minutes of the cooking process.
- To enhance the flavor of the stew, you can add a tbsp of lime juice or sour grape juice to the stew.
Tips to Have a Better-Taste Stew
- If you do not like read meat and you are not a fan, or maybe you are vegetarian, or you have high blood pressure problem you can remove meat or use poultry meat instead.
- In northern regions of Iran people use pomegranate molasses and chopped or powdered walnuts. It gives a better taste to the stew.
- To have a better stew you can add 1 tbsp of brewed saffron to the stew.
Did you like the stew? Let us know by leaving your comments.
I hate spinach but this stew was delicious
this stew was amazing! thanks
I loved the dish. i served it with rice
thanks for the exact and detailed recipe you brought here
oh aloo esfenaj was one of my favorite dishes in the trip I took to Iran!
it was really delicious. thanks for the recipe
I really liked the recipe.thanks for the very great instructions
te appearance of the stew was proper for a fancy gathering
I held a party and made this Persian food and every one loved it!
wow this is just adorable