Khoreshte Esfanaj Aloo – Stew with Spinach and Prunes

koresht esfanji aloo

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The Persian Cook

in

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I recently found this new khoresht with spinach and prunes. After a couple of times cooking this light dish, it quickly became a family favorite. 

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koresht esfanji aloo

Khorest Esfanaj Aloo – Stew with Spinach and Prunes

This delicious and easy khoresht is slightly sweet and sour, and a lot lightes than the standard khoresht.
4.67 from 3 votes
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Persian
Servings 8 people
Calories 222 kcal

Equipment

  • Heavy based saucepan

Ingredients
  

  • 750 g diced lamb
  • 2 large onions
  • 500 g spinach
  • 1 large leek
  • 3 tlb limoo anami fried lime powder
  • 2 tsp salt
  • ½ tsp pepper
  • 200 g pitted prunes

Instructions
 

  • Finely chop the onions and fry with the olive oil till translucent
  • Add the diced lamb, and fry till brown
  • Add in dried lime, salt and pepper
  • Just cover with water and bring to boil
  • Turn down temperture and simmer for around 1 hour untill meat is tender
  • Finely chop the leek and wash well
  • Lightly fry the leek to softnen
  • Add chopped spinach and saute for 1 – 2 minutes
  • Add to the saucepan and mix well.
  • Cook for a futher 15 -20 minutes
  • Add in the prunes around 10 minutes before serving.

Nutrition

Calories: 222kcalCarbohydrates: 23gProtein: 22gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 61mgSodium: 696mgPotassium: 875mgFiber: 4gSugar: 12gVitamin A: 6243IUVitamin C: 22mgCalcium: 97mgIron: 4mg
Keyword stew
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