🍽️Side Dish

Creamy Spinach and Sausage Khorak (Esfanaj va Kalbas)

Name: Creamy Spinach and Sausage Khorak (Esfanaj va Kalbas)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Side Dish
Ingredients: 450 g fresh spinach leaves, washed and chopped; 5 slices high-quality sausage; 1 medium onion, finely chopped; 1 clove garlic, finely chopped; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk; A pinch of nutmeg; Salt, to taste; Freshly ground black pepper, to taste

"Experience the ultimate Persian-inspired comfort food with this velvety blend of fresh spinach and savory sausage enveloped in a rich, nutmeg-kissed cream sauce."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

450 g fresh spinach leaves, washed and chopped
5 slices high-quality sausage
1 medium onion, finely chopped
1 clove garlic, finely chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
A pinch of nutmeg
Salt, to taste
Freshly ground black pepper, to taste

🌱 Meat-containing🌱 Dairy-rich🌱 Comfort Food🌱 Persian-fusion⚡ Medium

❤️Health62%

😋Taste88%

🥳Joy90%

👨‍🍳Difficulty35/100

📜 The Story

The term 'Khorak' refers to a broad category of Persian stews or meat-based dishes typically eaten with bread rather than rice. This specific version, incorporating 'Kalbas' (sausage), represents a modern, urban Iranian evolution where traditional greens are paired with deli meats for a quick and savory family meal.

🧬 Flavor DNA

🍋Sour

1/10

🧂Salty

6/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

8/10

☕Bitter

2/10

✨ Sensory Profile

"A luxurious silkiness defines this dish, as the tender, earthy spinach is suspended in a velvet-smooth bechamel. The aroma is dominated by the nostalgic warmth of nutmeg and the savory, smoky scent of browned sausage."

Chef's Mastery

💡

The Secret

To achieve a professional finish, squeeze the blanched spinach in a clean kitchen towel until completely dry; this prevents the cream sauce from breaking or turning watery.

⚠️

Avoid This

Rushing the milk addition to the roux. Whisk the milk in very slowly, a few tablespoons at a time at first, to ensure a perfectly smooth, lump-free sauce.

❄️

Storage

Keep in an airtight container in the refrigerator for up to 2 days. Reheat over low heat with a splash of milk to loosen the sauce.

Instructions

Bring a pot of lightly salted water to a boil. Add the spinach and blanch for about 2 minutes, just until wilted and bright green. Drain well, let cool slightly, then gently squeeze out excess moisture.

Heat a skillet over medium heat with a small amount of oil. Sauté the onion until soft and translucent, about 4–5 minutes. Add the garlic and sausage slices; cook until fragrant and lightly browned.

In a separate saucepan, melt the butter over medium heat. Sprinkle in the flour and stir constantly for about 2 minutes to form a smooth roux, taking care not to let it brown.

Gradually whisk in the milk, stirring continuously until the sauce becomes smooth, creamy, and lightly thickened.

Add the blanched spinach to the sausage mixture, then pour in the milk sauce. Stir gently until everything is evenly combined and warmed through.

Season with nutmeg, salt, and freshly ground black pepper to taste. Serve hot.