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. 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.
Servings 12 people
Calories 134kcal
Ingredients
- 3 tlbs olive oil
- 2 large onions chopped
- 3 tsp crushed garlic
- 2 tsp turmeric
- 1 tsp cumin powder
- 1 tsp cinnamon powder
- 3 tsp salt
- 1 tsp pepper
- 1 kg chicken breast diced
- 500 gram spinach
- 2 medium leeks
- ½ cup mint leaves
- ½ cup coriander
- 2 tins chick peas (400g tins)
- ½ cup lemon juice
Instructions
- heat 2 tlbs oil in a large, heavy based saucepan
- add onions and gently fry until semi transparent
- 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.
Serve with white polo rice and a side salad of mixed leaves, tomato and cucumber.