Khoresht (Stews)⚖️Harmonious Hot & Cold (Garm o Sard)

Khoreshte Esfenaj (Spinach Stew)

Name: Khoreshte Esfenaj (Spinach Stew)
Prep time: 20 min
Cook time: 1 h 15 min
Yield: 4 servings
Cuisine: Persian
Ingredients: 500 grams chopped spinach (fresh or frozen); 2 chicken breasts or thighs, cut into pieces; 1 small onion, finely chopped; 4 to 6 dried prunes (aloo khoshk / aloo bokhara); 2 tablespoons fresh lemon juice; 1/2 teaspoon turmeric; 3 tablespoons cooking oil; Salt and black pepper to taste; 2 cups water

خورشت آلو اسفناج سنتی با مرغ و آلو بخارا

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.

Prep Time

20 mins

Cook Time

1 hour 15 mins

Total Time

1 hr 35 min

Servings

4 servings

Difficulty

Easy

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Saffron Basmati RiceTahdigSalad ShiraziMast-o Khiar

🍋The Art of Ja Oftadan

Slow-Simmered Harmony: In Persian cuisine, a great khoresht must "settle into itself" (ja oftadan). Bloom aromatics slowly over gentle heat, pierce dried limes (limoo amani) before simmering, and let the stew bubble gently until the natural oils glisten on top.

Ingredients

مواد لازم

Servings Stepper

4 servings

Unit System

Prep ready: 0 of 9

500 grams chopped spinach (fresh or frozen)

2 chicken breasts or thighs, cut into pieces

1 small onion, finely chopped

4 to 6 dried prunes (aloo khoshk / aloo bokhara)

2 tablespoons fresh lemon juice

½ teaspoon turmeric

3 tablespoons cooking oil

Salt and black pepper to taste

2 cups water

Step-by-Step Instructions

طرز تهیه

Brown chicken and onions: In a pot, fry the chopped onions in oil until they turn a light golden color and become tender. Add the chicken pieces, turmeric, salt, and black pepper; stir and sauté for a few minutes.

Add spinach: Add the chopped spinach to the pot. Stir and sauté the spinach with the chicken for a few minutes until wilted and incorporated.

Add water and simmer: Pour in approximately 2 cups of water, then add the lemon juice and prunes (aloo). Cover the pot and allow Khoreshte Esfenaj to cook for 1 to 1.5 hours on medium-low heat.

Simmer to desired consistency: The cooking time depends on how thick you like the stew — let it simmer until the chicken is tender and the sauce has reduced nicely.

Serve: Ladle the velvety, tangy spinach and prune stew over hot saffron basmati rice and enjoy! 🙂

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