Khoresht Aloo Esfenaj (خورش آلو اسفناج) — Persian Spinach and Prune Stew

• 30 mlVegetable oil (divided)
• 200 gOnion, finely chopped
• 600 gLamb stew meat, cut into 3 cm cubes (boneless shoulder or leg)
• 2 tspTurmeric, ground
• 1 tspBlack pepper, ground
• 2 tspPersian stew spice mix (Advieh) (advieh-e khoresh)
• 900 mlWater
• 220 gBukhara prunes (dried plums), pitted (rinse well)
• 500 gSpinach, chopped (fresh; tough stems removed)
• 1.5 tspSalt (add in two stages)

Instructions

1. 1

   Rinse the prunes under cool water, then soak them in 300 ml of the measured water for 15 minutes to soften and to remove excess surface sugar. Drain the prunes and reserve the soaking liquid separately so you can add it later for extra depth.

2. 2

   Heat 15 ml of the vegetable oil in a heavy pot over medium heat, then add the chopped onion. Cook for 10–12 minutes, stirring often, until the onion turns deeply golden; this builds the stew’s sweetness and color without needing added sugar.

3. 3

   Add the lamb cubes to the onions and raise the heat to medium-high. Sear for 6–8 minutes, turning regularly, until the meat loses its raw color and picks up light browning on several sides.

4. 4

   Stir in the turmeric, black pepper, and advieh and cook for 60–90 seconds to bloom the spices. This short toasting step prevents a raw spice taste and helps the aroma carry through the long simmer.

5. 5

   Add 600 ml water to the pot and bring it to a gentle boil, scraping the bottom to release any browned bits. Reduce to a low simmer, cover, and cook for 60 minutes, keeping the heat low enough that the surface only trembles.

6. 6

   While the meat simmers, heat the remaining 15 ml oil in a wide skillet over medium-high heat. Add the chopped spinach and sauté for 8–10 minutes until most moisture evaporates and the spinach turns darker and glossy; this concentrates flavor and prevents a watery stew.

7. 7

   Add the sautéed spinach to the pot after the first 60 minutes of simmering. Stir well, then simmer covered for 20 minutes so the spinach flavor melds with the meat and spices.

8. 8

   Add the drained prunes, 300 ml remaining water, and 150 ml of the reserved prune soaking liquid to the stew. Simmer uncovered for 15–20 minutes so the sauce thickens slightly and the prunes become silky without fully breaking apart.

9. 9

   Stir in 1 tsp of the salt and simmer for 5 minutes, then taste and add the remaining 0.5 tsp salt if needed. Rest the stew off the heat for 10 minutes before serving; this settling time improves body and balances the savory-sweet profile.