Khoresh Aloo with Persian Flavors

Ingredients

• 4 tablespoons (60ml) vegetable oil 4 tablespoons (60ml) vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 large tomatoes, diced 4 large tomatoes, diced
• 2 tablespoons sugar or honey 2 tablespoons sugar or honey
• 4 medium potatoes, peeled and cubed 4 medium potatoes, peeled and cubed
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 1g
• Carbohydrates (total, sugars): 48g, 10g
• Protein: 5g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the ground turmeric, cumin, cinnamon, black pepper, and salt to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Stir in the tomato paste and diced tomatoes. Cook for a few minutes until the tomatoes start to break down and release their juices.
4. 4.
   Add the sugar or honey, cubed potatoes, and vegetable broth to the pot. Stir to combine all the ingredients.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 30 minutes, or until the potatoes are tender and cooked through.
6. 6.
   Taste and adjust the seasoning if needed. If the stew is too thick, you can add a little more vegetable broth or water.
7. 7.
   Serve the Khoresh Aloo hot, garnished with fresh cilantro or parsley. It pairs perfectly with steamed basmati rice.

Treat your ingredients with care...

• Potatoes — Make sure to cut the potatoes into evenly sized cubes to ensure they cook uniformly.
• Tomato paste — Use a good quality tomato paste to enhance the flavor of the stew.
• Fresh herbs — Adding fresh cilantro or parsley just before serving adds a burst of freshness to the dish.

Tips & Tricks

• For a richer flavor, you can add a splash of pomegranate molasses to the stew.
• If you prefer a spicier version, add a pinch of cayenne pepper or red chili flakes.
• To make the dish more substantial, you can add other vegetables like carrots or bell peppers.
• Leftovers taste even better the next day as the flavors continue to develop.
• Serve the Khoresh Aloo with a dollop of yogurt on top for a creamy contrast.

Serving advice

Serve the Khoresh Aloo hot with a side of fragrant basmati rice. The stew can be the centerpiece of a meal, or it can be accompanied by other Persian dishes for a complete Iranian feast.

Presentation advice

Garnish the Khoresh Aloo with a sprinkle of fresh cilantro or parsley to add a pop of color. Serve it in a beautiful ceramic bowl or on a decorative platter to showcase the vibrant colors of the stew.