Khoresh Morgh-e Esfanaj - Chicken Stew with Spinach
This recipe for Khoresh Morgh-e Esfenaj is a fairly recent addition to our family meals, with my husband finding a recipe when looking online for ideas for dinner one night. We have, of course, adapted it to make it a quick and easy meal. You can make it your own by using different sabzi’s or different citrus juices and create an entirely different combination of tastes.
add the turmeric, cinnamon, salt, pepper and cumin, and gently fry until all the oil has been absorbed, and the mixture looks quite dry
add the reserved tlb oil with the chicken and cook for around 5 minutes, until the surface of the chicken pieces are sealed
add the mint, coriander and fresh leek, and stir fry until the sabzi looks quite limp
Stir through the chopped spinach, and cook for a further 5 minutes
add lemon juice, chick peas and enough water to just cover the khoresh
bring to the boil and the reduce heat to simmer for 30 minutes
add more salt or lemon juice to taste and the tinned chick peas
simmer for around around 1hour until the flavor has developed and the sauce has slightly thickened
Notes
This khoresh is very rich in flavor, and has that lovely torsh tang from the lemon juice. Serve with white polo rice and a side salad of mixed leaves, tomato and cucumber.