Khoresh-e aloo esfenaj is one of the traditional and delicious Iranian stews, which is usually served with Persian rice.
The best time to consume this stew is during the cold seasons of the year, autumn and winter, when spinach is abundant. Spinach is also used in the Nargesi recipe.
Khoresh-e aloo esfenaj is cooked with spinach and golden plums and can be prepared as sour or mashed. Mutton meat is used in this stew.
This stew, along with khoresh ghormeh sabzi, is made with vegetables. Also served with this stew is Salad Shirazi.
The presence of spinach in this stew, along with its sour taste, which is caused by plums, helps to absorb the iron in spinach and makes this stew very useful, which is recommended for growing children and teenagers.
To see the complete and step-by-step tutorial on how to prepare this Persian vegetarian dish, stay with us.
For: 4 people
Preparation: 20 minutes
Cook for:2 hours
Ingredient :
| Spinach | 2.2 pound |
| Mutton | 8.8 ounce |
| Onion | One pcs |
| Bukhara plums | Ten pcs |
| Turmeric powder and curry spices | as needed |
| Salt, black pepper and cinnamon powder | as needed |
Instruction :
1. To prepare a delicious Middle Eastern spinach stew, in the beginning, we wash and peel the onion. Then, we cut it into small gems. Next, we take a suitable pan and put it on the heat with a bit of oil until it gets hot.
2. Then add the onions and fry them until they become light and golden. Then add the meat and sauté until the meat juices are drawn out and its colour changes. At this stage, we add spices to the pan except for salt.
3. Then we sauté it well until its aroma and smell come out. Then add enough water to cover the meat and let it cook for 2 hours on a low flame.
4. Note that all the above steps can be done in the pressure cooker, reducing the cooking time to 1 hour. Now, the spinach is washed, and after the water is removed, we chop it. Then, we pour the spinach into a pan.
5. Then, we put it on the heat until the spinach juice is completely drained. After that, when the spinach juice is well drained, add some salt to it and allow the spinach to brown and darken over low heat.
6. The point that we should pay attention to when cooking this delicious Spinach and prune stew is that the more spinach is fried, the tastier it is, but the mineral salts and their properties decrease. Add the fried spinach to the stew.
7. At this stage, if needed, add a little more boiling water. Then, let the stew cook completely and reach the right consistency. Then, let it cook for about 30 to 40 minutes until the spinach is cooked.
8. When you see a layer of oil on the stew, add washed, steamed plums and salt, and after the plums are cooked, we serve them in a suitable dish. This stew can be prepared and served with any kind of rice or chicken.
- Tahchin esfenaj and Borani esfenaj are among the most related Iranian dishes to this stew.
FAQ:
- What is the right drink with aloo esfenaj stew?
Vitamin C helps a lot in the absorption of iron, so it is better to drink drinks like natural orange juice with this delicious Spinach and prune stew.
- What served with khoresht aloo esfenaj?
Along with aloo esfenaj, serve Mast o Khiar and Persian doogh
I love any food or stew with plum ❤
I am like you, and mostly because of the wonderful properties of spinach and the sour taste of plums, the combination of these two really provides an excellent meal.