Khoreshte Esfanaj Aloo – Stew with Spinach and Prunes

koresht esfanji aloo

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. 

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.
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: Persian
Keyword: stew
Servings: 8 people


  • Heavy based saucepan


  • 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 prouse


  • 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.
Article Categories:
Khoresht - Stew · Lamb Khoresht

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