Khoresh Aloo Esfenaj, a popular sweet and sour Iranian stew is made of beef, spinach, and plums/prunes.
What are the Ingredients?
- 600g chuck cubes
- 600g spinach
- 10 plums/prunes
- 2 onions
- 3 cloves garlic
- 6 tbsp olive oil
- 1 tsp turmeric
- 500ml water
- salt & pepper
- 3 tbsp lime juice
- 2 tsp sugar
- brewed saffron
| Preparation time: 20 minutes | Cooking time: 1h45 minutes | Cooking method: cooking |
| Cooking Skills: Easy | Meal: Lunch/dinner | Suitable for: 4 people |
How to prepare Khoresh Aloo Esfenaj?
Step 1: Preparing Ingredients
Step1: Preparing Ingredients
Dice the onions.
Soak the plums/prunes in cold water for 15 minutes. Drain and rinse.
Finely chop the spinach.
Brew saffron.
Step 2: Preparing Meat
Heat 2 tablespoons of oil in a large pot over medium-high heat. Cook and stir until deep golden brown, 10 to 15 minutes. Stir in the garlic, turmeric, salt, and pepper for 1 to 2 minutes. Add chuck cubes; fry until coated in turmeric and browned on all sides, 5 to 10 minutes. Put in the plums. Add water and let it cook.
Step 3: Preparing Spinach
Stir fry spinach in a frying pan until deep dark green in color, 5 to 10 minutes. Set aside.
Step 4: Mix Stew Ingredients
Add the spinach to the stew. Add and stir some brewed saffron, lemon juice, and sugar. Reduce the heat and let it simmer slowly for 20-30 minutes.
Step 5: Serve
Scoop the stew on a deep plate and serve the stew together with the perfect steamed Persian rice (Chelo).
Useful links:
Delicious Iranian Side Dishes
Persian steamed rice (Chelo)
How to brew saffron
