Prune and Spinach Stew (خورش آلو اسفناج)

• 200 gDried prunes (Aloo Bukhara) (pitted if possible)
• 480 mlBoiling water (for soaking prunes)
• 700 gLamb shoulder or stew meat (cut into 3 cm cubes)
• 300 gYellow onion (finely diced)
• 30 gNeutral oil (such as grapeseed or sunflower; also Sabzi (Greens): 20 g)
• 15 gUnsalted butter (adds roundness to the stew)
• 2 tspTurmeric
• 2 tspFine sea salt (plus more to taste)
• 1 tspBlack pepper
• 0.5 tspGround cinnamon (optional but traditional in many homes)
• 1200 mlWater (hot, for braising)
• 800 gFresh spinach (washed well, thick stems removed, roughly chopped)
• 2 tbspBrewed saffron (from 0.25 tsp saffron bloomed in 2 tbsp hot water)
• 30 mlFresh lemon juice (about 2 tbsp, adjust to taste)

Instructions

1. 1

   Soak the prunes: place 200 g dried prunes in a bowl and pour over 480 ml boiling water. Cover and rest 30 minutes, stirring once halfway. This softens the fruit and creates a flavorful soaking liquid. Drain, reserving 240 ml of the soak water to help balance sweetness and tang later.

2. 2

   Build the stew base: in a heavy pot over medium heat, warm 30 g oil and 15 g butter for 1 minute. Add 300 g diced onion and sauté 10–12 minutes until deeply golden. Stir in 2 tsp turmeric, 1 tsp black pepper, and 0.5 tsp cinnamon for 30 seconds to bloom the spices without burning.

3. 3

   Brown the meat: add 700 g lamb cubes to the pot and raise heat to medium-high. Sear 6–8 minutes, turning, until most sides are lightly browned. Sprinkle in 2 tsp salt and stir 30 seconds. Browning builds depth; avoid crowding—if needed, sear in two batches to prevent steaming.

4. 4

   Braise until tender: pour in 1200 ml hot water, scraping the bottom to release browned bits. Bring to a boil, then reduce to a gentle simmer. Cover and cook 75 minutes, stirring every 20 minutes. Keep the simmer steady—small bubbles—so the lamb becomes tender without drying out or shredding.

5. 5

   Sauté the spinach: while the meat cooks, heat 20 g oil in a wide skillet over medium-high. Add 800 g chopped spinach and cook 8–10 minutes, stirring, until wilted and much of the moisture evaporates. You want a darker green, slightly sautéed taste (not watery), which helps the stew thicken naturally.

6. 6

   Combine greens and prunes: after 75 minutes, add the sautéed spinach to the pot and stir well. Add the drained prunes plus 240 ml reserved prune soak water. Return to a gentle simmer, partially covered, and cook 30 minutes. The broth should slowly reduce and take on a sweet-sour balance.

7. 7

   Finish with saffron and lemon: stir in 2 tbsp brewed saffron and 30 ml fresh lemon juice. Simmer uncovered 10–15 minutes, adjusting salt if needed. If the stew is too sweet, add 5–10 ml more lemon juice; if too tart, add 1–2 prunes and simmer 5 minutes to round it out.

8. 8

   Rest and serve: turn off the heat, cover, and rest 10 minutes so the flavors settle and the oil rises slightly to the surface (a sign of a well-cooked khoresh). Skim excess fat if desired. Serve hot over chelow (Persian steamed rice), spooning meat, prunes, and sauce evenly.