Tags
aloo bukhara, aloo sabzi recipe, ash aloo esfenaj, basmati rice, persian food, Persian food recipes, Persian soup, spinach
I learned this very simple and tasty ash from my mother-in-law. This ash tastes the best with chicken legs, but since I didn’t have any on hand, I used my homemade chicken stock. You can use the store-bought vegetarian or chicken stock or simply toss in a few pieces of chicken legs with the ingredients and let them all cook together. Just remember the plums have pits.
Ash Aloo Esfenaj (Prune and Spinach Soup)
Prep time: 15 min
Cook time: 1 hour 30 min
Ready in: 1 hour and 45 min
Yields: 6 Servings
INGREDIENTS
1 large onion chopped
4 tablespoons olive oil
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground turmeric
½ cup yellow split peas rinsed
½ cup basmati rice rinsed
3 pounds fresh spinach, washed and coarsely chopped
1½ cups aloo bukhara
7 to 8 cups chicken or vegetable stock
INSTRUCTIONS
Heat oil in a medium stockpot. Add onions and sauté over medium-high heat for 5 to 7 minutes.
Stir in salt, pepper and turmeric. Add the remaining ingredients. Bring to a boil. Lower heat to medium low and cook for one hour.
Taste and adjust the seasoning and cook for 30 more minutes or until the ash comes together. Add more stock, if needed.
Yum! I can hardly find aloo here in Melbourne but whenever I get on my hands on them, I usually cook them in stew… This ash looks amazing, I’ll remember your recipe next time I’ve got them! 🙂
I know. I had the same problem for so many years. Since I moved to Southern California, I can find any Persian ingredient I want and I have a Persian store few miles from my home. I’m so lucky :).
That’s awesome! I’m gonna indulge in so many persian ingredients when I find a good persian supermaket! 😀
I have never had this before. I will have to try it but have a hard time imagining prunes with spinach. Thanks do much for sharing recipes I have not heard of.
You’re welcome sumyanna. You’re probably thinking about the regular black prunes. The Persian prunes taste totally different and pair real well with spinach. But then again it may be an acquired taste.
Would they have them available at Middle Eastern stores? Is there a particular name – or just Persian Plum?
They may and you can also buy them online at Amazon.com. They are called aloo Bukhara. If you can’t find them, just use regular dried plums.
Is there huge taste difference
I would say yes but I have used black prunes in the past when I couldn’t find aloo Bukhara. Sometimes you just have to work with what you can find :).
Will see if can buy it otherwise will try the other
This looks delicious! It’s such an unusual colour- like a party in a bowl!
Thank you Ana.