📝 About This Recipe
A masterpiece of Persian 'sweet and sour' (malse) balance, Khoresht-e-Aloo Esfenaj is a sophisticated stew that marries the earthy depth of sautéed spinach with the bright, jammy tang of dried Bukhara plums. This emerald-hued dish is traditionally slow-cooked with tender morsels of lamb or beef, resulting in a silky texture that melts in your mouth. It is a quintessential celebration of Persian garden flavors, offering a complex profile that is as nutritious as it is comforting.
🥗 Ingredients
The Meat Base
- 1.5 pounds Lamb or Beef chuck (cut into 1.5-inch cubes)
- 1 large Yellow onion (finely diced)
- 1 teaspoon Turmeric powder
- 3 tablespoons Vegetable oil (divided)
- 1/2 teaspoon Black pepper (freshly cracked)
- 3 cups Water (boiling)
The Spinach and Herbs
- 2 pounds Fresh baby spinach (roughly chopped)
- 1 cup Fresh leeks or scallions (finely chopped (white and light green parts only))
- 4 pieces Garlic cloves (minced)
The Flavoring and Plums
- 15-20 pieces Dried Bukhara plums (Aloo Khansari) (soaked in cold water for 20 minutes)
- 2-3 tablespoons Fresh lemon juice (adjust to taste)
- 1/2 teaspoon Saffron threads (ground and dissolved in 2 tbsp hot water)
- 1 tablespoon Sugar (optional, to balance acidity)
- 1.5 teaspoons Salt (or to taste)
👨🍳 Instructions
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1
Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onions and sauté for 8-10 minutes until translucent and beginning to turn golden.
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2
Add the cubed meat to the pot along with the turmeric and black pepper. Sear the meat on all sides until browned, about 5-7 minutes. This locks in the juices and creates a deep base flavor.
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3
Pour in 3 cups of boiling water. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 60-75 minutes (depending on the cut of meat) until the meat is about 70% tender.
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4
While the meat simmers, prepare the greens. In a large skillet, heat the remaining tablespoon of oil over medium heat. Add the chopped leeks (or scallions) and sauté for 3-4 minutes.
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5
Add the minced garlic to the leeks and cook for 1 minute until fragrant. Begin adding the chopped spinach in batches, stirring until wilted. Continue cooking the spinach for 10-15 minutes until its water has evaporated and it turns a dark, forest green. Do not skip this; frying the spinach is key to the stew's flavor.
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6
Once the meat has simmered for the allotted time, add the sautéed spinach mixture into the main pot.
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7
Drain the soaked plums and add them to the stew. The plums will provide the signature 'Aloo' component of the dish.
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8
Stir in the salt, lemon juice, and the bloomed saffron liquid. If you prefer a more 'sweet and sour' profile, add the optional tablespoon of sugar at this stage.
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9
Cover and continue to simmer on low heat for another 30-40 minutes. The stew is ready when the meat is 'fork-tender' and the oil has risen to the top (a sign in Persian cooking called 'ja oftadan').
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10
Taste the sauce. Adjust the seasoning with more salt or lemon juice if necessary. The sauce should be thick and rich, not watery.
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11
Transfer the stew to a serving bowl, ensuring the golden plums are visible on top for a beautiful presentation.
💡 Chef's Tips
Always use fresh spinach if possible; frozen spinach can become too mushy and lacks the vibrant flavor needed for this stew. Frying the spinach until it changes color is the secret to an authentic taste; it develops an earthy, nutty profile that raw or boiled spinach lacks. Be careful when stirring after the plums are added; you want them to remain whole and not disintegrate into the sauce. If you can't find Bukhara plums, dried golden apricots or large golden raisins can work as a substitute, though the flavor will be slightly different. Like most Persian stews, this tastes even better the next day after the flavors have had time to fully meld.
🍽️ Serving Suggestions
Serve over a bed of fluffy Persian Steamed Saffron Rice (Chelow) with a crisp Tahdig. Pair with a side of 'Mast-o-Khiar' (Persian yogurt and cucumber dip) to provide a cool contrast to the warm stew. A simple 'Salad Shirazi' (diced cucumber, tomato, and onion) adds a refreshing crunch to the meal. Serve with fresh herbs (Sabzi Khordan) like mint, radish, and basil on the side. A glass of 'Doogh' (carbonated yogurt drink with dried mint) is the traditional beverage of choice.