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.
Borani esfenaj is the Persian version of spinach dip that is made with yogurt instead of mayonnaise and sour cream and that makes it healthier and lower in calorie than the mayo version. The only yogurt my mom would ever eat was the sugar-laden fruit varieties until she was introduced to borani esfenaj. This was a great way for her to include a probiotic-rich food in her diet without consuming all that sugar. Not only she got all the nutritional benefits of yogurt, spinach in itself provided loads of health benefits as well, remember Popeye.
Borani Esfenaj (Yogurt and Spinach Dip)
Prep time: 5 min
Cook time: 10 min
Ready in: 15 min
Yields: 6 servings
INGREDIENTS
1 pound fresh spinach
4 cups yogurt
½ teaspoon salt
¼ teaspoon ground black pepper
1 garlic clove grated (optional)
INSTRUCTIONS
In a large skillet, cook spinach on high heat until all juices are gone, stirring occasionally. Set aside to cool.
Press any excess liquid out of spinach and coarsely chop.
Combine all the ingredients in a bowl. Taste and adjust seasoning.
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.
Khoresht Esfenaj and Aloo (Spinach Stew)
Aloo Bukhara (Dried Plum)
Heat 4 tablespoons oil in 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.
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.
Add the remaining oil (2 tablespoons), fry for 5 minutes. Remove from heat and set aside.
Rinse and drain Persian Aloo Bokhara or 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.
Khoresht Esfenaj Aloo ∼ Spinach Stew
2016-06-26 19:25:15
Serves 6
Spinach stew with sun dried Persian plums aloo bukhara
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
Instructions
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.
Notes
Serve khoresht esfenaj and aloo (spinach stew) with chelo, polo or kateh (Persian rice). Be careful of the pits.
By Mastering Persian Cooking
beta
calories
431
fat
22g
protein
38g
carbs
25g
more
Mastering Persian Cooking http://masteringpersiancooking.com/
Nargesi esfenaj is a very flavorful dish that sounds complicated, but it’s super easy to make and comes together in just 30 minutes. To make nargesi esfenaj, you cook the eggs over a ton of fresh spinach that is sautéed with aromatic caramelized onions and garlic. The eggs should cook just enough for the white to set. The runny egg-yolk, when broken into, mingles with the garlicky spinach to create a delicious flavor combination. Nargesi esfenaj is a vegetarian dish that you can serve at any meal of the day.
Nargesi Esfenaj (Eggs over Spinach)
Prep time: 5 min
Cook time: 20 min
Ready in: 25 min
Yields: 3 to 6 Servings
INGREDIENTS
2 pounds fresh spinach washed and drained
4 tablespoons oil
1 large onion, peeled and thinly sliced
3 cloves garlic, peeled and chopped (optional)
¼ teaspoons salt
1/8 teaspoon pepper
6 large eggs
INSTRUCTIONS
In a large deep skillet cook spinach over high heat for 5 minutes or until welted, stir occasionally. Steam from freshly rinsed leaves will help the spinach wilt evenly. If using prewashed spinach lower heat to medium low. If using frozen spinach, thaw in a strainer set over a bowl. Once thawed, remove the excess liquid by pressing the spinach with the back of a large spoon and move to the next step. Spinach is precooked (blanched) prior to freezing.
In a medium nonstick skillet, heat oil over medium-high heat. Add sliced onions. Cook for about 8 to 10 minutes, stirring frequently, until slightly golden. Stir in chopped garlic, cook for 2 minutes or until fragrant. Mix in wilted spinach, salt and pepper. Cook over medium heat for about 5 to 7 minutes, stirring occasionally.
Crack the eggs on a flat surface to prevent the yolks from breaking, and add them to a bowl. Eggs cook more evenly when added to the skillet at the same time.
Spread out the spinach mixture on the bottom of the skillet. Pour the eggs over the mixture. Lower heat to medium low. Cover, cook for about 5 minutes or until egg whites are set but yolks are still soft.
Adjust seasoning to taste.
In a large deep skillet cook spinach over high heat for 5 minutes or until welted.
If using frozen spinach, thaw in a strainer set over a bowl.
The easiest way to skin a garlic is to lay the flat side of a large knife over it and smash it.
Stir in chopped garlic, cook 2 minutes until fragrant.
Mix in wilted spinach, salt and pepper.Cook over medium heat for about 5 to 7 minutes.
Spread out the spinach mixture evenly on the bottom of the skillet.
Crack the eggs on a flat surface to prevent the yolks from breaking.
Pour the eggs over the mixture. Lower heat to medium low.
Cover, cook for about 5 minutes or until egg whites are set but yolks are still soft.
Season with salt and pepper. Serve with pita bread.
