Khoresh alou esfenaj with Persian Rice

Ingredients

• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 500g (1.1 lb) fresh spinach leaves, washed and chopped 500g (1.1 lb) fresh spinach leaves, washed and chopped
• 4 ripe plums, pitted and sliced 4 ripe plums, pitted and sliced
• 1 tablespoon (15ml) pomegranate molasses 1 tablespoon (15ml) pomegranate molasses
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• For Persian Rice: For Persian Rice:
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) water 4 cups (950ml) water
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 35g, 15g
• Protein: 6g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chopped spinach leaves to the pot and cook until wilted, stirring occasionally.
3. 3.
   Stir in the sliced plums, pomegranate molasses, turmeric, cinnamon, and cumin. Cook for another 2 minutes to allow the flavors to meld.
4. 4.
   Pour in the vegetable broth and season with salt and pepper. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the plums are tender and the flavors have developed.
5. 5.
6. 6.
   For Persian Rice:
7. 7.
   Rinse the basmati rice under cold water until the water runs clear. This removes excess starch.
8. 8.
   In a separate pot, bring the water to a boil. Add salt and the rinsed rice. Cook for 5 minutes, then drain the rice.
9. 9.
   In the same pot, melt the butter over low heat. Return the parboiled rice to the pot and gently mix it with the melted butter.
10. 10.
    Cover the pot with a clean kitchen towel and place the lid on top to create a tight seal. Cook over low heat for 30 minutes, allowing the rice to steam and become fluffy.

Treat your ingredients with care...

• Spinach — Make sure to wash the spinach thoroughly to remove any dirt or grit. Remove any tough stems before chopping.
• Plums — Choose ripe and juicy plums for the best flavor. If fresh plums are not available, you can use dried plums (prunes) soaked in warm water for 10 minutes before slicing.

Tips & Tricks

• To add a touch of sweetness, you can sprinkle some crushed pistachios or slivered almonds on top of the stew before serving.
• If you prefer a thicker stew, you can add a tablespoon of flour mixed with water to the pot during the last 10 minutes of cooking.
• For a more pronounced tanginess, you can increase the amount of pomegranate molasses according to your taste preference.
• Serve the Khoresh alou esfenaj with a side of yogurt and fresh herbs, such as mint or cilantro, to balance the flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Khoresh alou esfenaj over a bed of fragrant Persian rice. Garnish with fresh herbs and a dollop of yogurt for a delightful contrast of flavors. This dish pairs well with warm flatbread or naan.

Presentation advice

To present the Khoresh alou esfenaj beautifully, place a generous scoop of Persian rice in the center of a plate. Ladle the stew around the rice, allowing the vibrant colors to shine through. Garnish with a sprig of fresh mint or a sprinkle of pomegranate seeds for an elegant touch.