Khoreshte Esfenaj (Spinach Stew)

This is a simple form of Khoreshte Esfenaj. Many people use Tareh (or green onions if no Tareh is available) and/or Aloo (prune) in the Khoresht as well (known as Khoreshte Aloo Esfenaj).  You can make the Khoresht (stew) with chicken or lamb meat.

Khoreshte Esfenaj ba Morgh

Khoreshte Esfenaj ba Morgh

Ingredients (4-6 servings):
500 grams chopped spinach — I decided to use frozen chopped spinach
2 chicken breasts cut into pieces –you can opt to choose chicken thighs or lamb meat
1 small onion chopped up
oil
salt/pepper
turmeric
lemon juice
aloo (optional) — I added 3-4 prunes (aloo khoshk)
approximately 2 cups water

Khoresht Esfenaj

Khoresht Esfenaj

Directions:
In a pot fry the chopped onions in oil until they turn a light golden color and become tender. Add in the chicken and stir. Add salt, pepper, and turmeric. Stir the chicken around for a few minutes then add the spinach to the pot. Whether you are using fresh or frozen spinach after you add the spinach to the pot you can stir around/fry the spinach a bit or just go ahead and add the water. After adding the water, add the lemon juice and prunes then cover the pot and allow the Khoreshte Esfenaj to cook for 1 – 1 1/2 hours on medium heat…cooking time depends on how much water you want the Khoresht to have as well.

Serve with rice.

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