What sort of meat does Khoresh Aloo Esfenaj usually contain?

Typically, mutton or lamb is utilized in aloo esfenaj khoresht.

In Khoresh Aloo Esfenaj, is there an alternative to prunes?

Prunes give the stew a touch of sweetness and sourness. Here are a few substitutes: Dates, fresh plums, dried apricots, or cranberries

How should leftover Khoresh Aloo Esfenaj be stored?

For up to three days, leftovers should be kept in the refrigerator in an airtight container. On the stovetop, reheat it slowly, adding a little water or broth as required to keep the consistency right. For up to three months, Khoresh Aloo Esfenaj freezes nicely as well.

Khoresh Aloo Esfenaj (Persian Spinach and Prune Stew)

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Khoresh aloo esfenaj is a Persian spinach-and-prune stew with tender lamb and a balanced sweet-tart sauce. Golden sour prunes are traditional in many versions, but ordinary pitted prunes work when Persian aloo bokhara is unavailable.

Khoresh aloo esfenaj Persian spinach and prune stew recipe

Table of Contents

Quick recipe

Serves 6 · Prep 25 minutes · Cook 130 minutes · Rest 10 minutes · Total 165 minutes. Brown lamb with onion and turmeric, simmer until nearly tender, add separately wilted spinach, then finish with prunes, lemon, and optional saffron.

Ingredients

1.1 lb (500 g) boneless lamb shoulder, cut into 1-inch pieces
1.1 lb (500 g) fresh spinach, washed, dried, and coarsely chopped
10 to 12 pitted golden sour prunes or regular prunes
1 large yellow onion, finely chopped
3 cloves garlic, minced
3 tbsp neutral oil, divided
1 1/2 tsp ground turmeric
1/2 tsp black pepper
1 tsp fine salt, plus more to taste
2 cups (475 ml) water, plus more if needed
2 tbsp fresh lemon juice, plus more to taste
1/4 tsp saffron threads, ground and bloomed in 2 tbsp hot water, optional
1 tsp sugar only if needed to balance very sour prunes

Instructions

Heat 1 tablespoon oil in a heavy pot over medium heat. Cook the onion for 8 to 10 minutes until golden; add garlic and cook 30 seconds.
Add lamb, turmeric, pepper, and half the salt. Brown for 8 to 10 minutes, turning the pieces. Add 2 cups water, bring to a simmer, cover, and cook gently for 60 minutes.
Meanwhile, put the spinach in a wide dry skillet over medium heat. Cook until wilted and its water evaporates, 8 to 10 minutes. Add 1 tablespoon oil and sauté 5 minutes; do not blacken it.
Rinse the prunes and check carefully for pits. Sauté them gently in the remaining oil for 2 minutes so they hold their shape.
Add spinach to the lamb. Cover and simmer 25 minutes, adding a small amount of hot water only if the pot becomes dry.
Add prunes, lemon juice, bloomed saffron, and remaining salt. Simmer uncovered for 15 to 20 minutes until the lamb is tender and the sauce lightly coats a spoon.
Taste before adding sugar. The stew should be balanced sweet-tart, not sugary. Rest 10 minutes off heat and serve with steamed basmati or saffron rice.

Ingredients for Persian spinach and prune stew

Browning lamb and onion for Persian stew

Choosing prunes

Look for pitted golden sour prunes at Persian or Middle Eastern markets. Regular prunes are sweeter, so increase lemon gradually and skip sugar unless the finished sauce is too sharp. Always check for stray pits before cooking.

Chicken and vegetarian variations

For chicken thighs, reduce the covered simmer because chicken cooks faster and verify 165°F / 74°C. For a meatless version, use cooked chickpeas or white beans and vegetable broth; the result is an adaptation, not the traditional lamb stew.

Video

Storage

Refrigerate within two hours in a shallow airtight container for 3 to 4 days. Reheat leftovers to 165°F / 74°C, adding a splash of water if the sauce has thickened.

Frequently asked questions

Why is my stew watery?

Keep added water modest and uncover the pot for the final 15 to 20 minutes. The finished sauce should cling lightly to the ingredients.

When should I add the prunes?

Add them near the end so they flavor the sauce without completely dissolving.

Can I use frozen spinach?

Yes. Thaw and squeeze it thoroughly, then sauté briefly before adding it to the pot.

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