Khoresht Esfenaj and Aloo (Spinach Stew)
A delicious blend of sautéed spinach and Persian plums called aloo bukhara makes khoresht esfenaj and aloo (spinach stew) a perfect meal for spinach lovers and will even win over the non-spinach lovers. The plums give khoresht esfenaj and aloo a slightly sweet and sour taste. You can find aloo Bukhara in most Persian or Middle Eastern supermarkets if you have access to one. If not, you can order them online.
Khoresht Esfenaj and Aloo (Spinach Stew)
Prep time: 20 min
Cook time: 1 hour 50 min
Ready in: 2 hour 10 min
Yields: 6 servings
INGREDIENTS
1 large onion, peeled and chopped
6 tablespoons oil (divided)
1½ pounds good quality cross rib roast, cut into 1½-inch cubes
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground turmeric
3 cups water
2½ pounds (about 12 cups) spinach, washed and coarsely chopped
¾ cup dried Persian Aloo Bukhara or dried plum
4 tablespoons fresh lemon juice
INSTRUCTIONS
Heat 4 tablespoons oil in a 5-quart pot over medium-high heat. Add chopped onions and cook for about 8 minutes our until onions are slightly golden. Stir occasionally for the onions not to burn.
Add meat, salt, pepper and turmeric to the pot. Cook for about 5 minutes or until the meat is no longer pink, stir occasionally. Add 3 cups water and bring to a boil. Reduce heat to medium low. Cover and cook for 1 hour.
While the meat is cooking, add spinach to a large skillet. Cook over high heat for about 8 to 10 minutes or until all the liquid is gone and the spinach is reduced in volume. Add the remaining 2 tablespoons oil and fry for 5 more minutes. Remove from heat and set aside.
Spinach releases a lot of liquid during cooking and 12 cups of spinach wilts down to 2 cups. To speed up the cooking process, use higher cooking temperatures and a larger pan to increase the cooking surface. Also, cook in batches not to overcrowd the pan.
Rinse and drain the Persian aloo bukhara or the plums.
When meat is almost cooked, stir in spinach, Persian aloo and 4 tablespoons fresh lemon juice. Cover and cook over low heat for about 30 to 40 minutes or until the meat is fork tender. Adjust seasoning to taste.
Serve khoresht esfenaj and aloo (spinach stew) with chelo, polo or kateh (Persian rice). Be careful of the pits.
- 1 large onion, peeled and chopped
- 6 tablespoons oil (divided)
- 1½ pounds good quality chuck beef, cut into 1½-inch cubes
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon ground turmeric
- 3 cups water
- 2½ pounds (about 12 cups) spinach, washed and coarsely chopped
- ¾ cup dried Persian Aloo Bukhara or dried plum
- 4 tablespoons fresh lemon juice
- Heat 4 tablespoons oil in a 5-quart nonstick pot over medium high heat. Add chopped onions; fry, stirring occasionally, for about 6 to 8 minutes or until golden. Add meat, salt, pepper and turmeric. Cook for about 5 minutes, stirring occasionally, until the meat is no longer pink. Add 3 cups water; bring to a boil. Reduce heat to medium low. Cover; cook for 1 hour.
- While the meat is cooking, add spinach to a large nonstick skillet. Cook, stirring frequently, over high heat for about 8 to 10 minutes or until all the liquid is gone and the spinach is reduced in volume. Add the remaining oil (2 tablespoons), fry for 5 minutes. Remove from heat and set aside.
- spinach releases a lot of liquid during cooking (12 cups spinach wilts down to 2 cups). Higher cooking temperatures, a larger pan surface, and cooking in batches not to crowd the pan will help speed up the process.
- Rinse and drain the Persian Aloo Bukhara or the plums.
- When meat is almost cooked, stir in spinach, Persian aloo and 4 tablespoons fresh lemon juice. Cook, covered, over low heat for 30 to 40 minutes or until the meat is cooked. Adjust seasoning to taste.
- Serve khoresht esfenaj and aloo (spinach stew) with chelo, polo or kateh (Persian rice). Be careful of the pits.