Khoresh-e Aloo o Esfenaj (Persian Beef, Spinach and Plum Stew)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 500 g braising beef, diced
- 300 g spinach
- 100 g pitted prunes
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 2 tbsp vegetable oil
- 2 tbsp lemon juice
Nutrition (per serving)
- Calories
- 360 kcal
- Protein
- 28.9 g
- Carbohydrate
- 19.3 g
- of which sugars
- 12.9 g
- Fat
- 18.2 g
- of which saturates
- 4.9 g
- Fibre
- 4.3 g
- Salt
- 0.34 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pot and fry the onion and garlic for 5 minutes, then add the diced beef, turmeric and cinnamon and brown for 6-8 minutes.
- 2
Pour in 500ml water, bring to a simmer, cover and cook gently for 40 minutes until the beef is almost tender.
- 3
Stir in the pitted prunes and cook for 10 minutes until they begin to soften and swell.
- 4
Add the spinach a handful at a time, stirring until wilted, then simmer uncovered for 10 minutes until the beef is fully tender and the sauce has thickened.
- 5
Stir in the lemon juice, taste and season.
- 6
Serve with basmati rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.