Persian Spinach and Golden Plum Stew

Vegan Khoresht-e Aloo Esfenaj — a traditional Persian stew with spinach and tangy golden plums.

Ingredients

  • 450g plant-based chicken (or protein of choice)
  • 1kg spinach
  • 1 cup Aloo Bokhara (Persian golden plums, or substitute prunes)
  • 1 large white onion, finely sliced
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon turmeric

Instructions

  1. Finely slice (1 large) white onion. In a large pot, heat (3 tablespoons) vegetable oil and fry the onion until translucent.

  2. Add (1/2 teaspoon) turmeric and fry for the remaining 3-4 minutes until fragrant and golden.

  3. Add (450g) plant-based chicken pieces and sauté for a few minutes until slightly browned.

  4. Add (1kg) spinach and (1/2 cup) water to the same pot. Stir, cover with a lid, and leave over medium heat for about 10 minutes until the spinach has wilted.

  5. Add (1 teaspoon) salt, (1 teaspoon) black pepper, and (1 cup) boiling water. Leave to simmer on a low heat with the lid on the pot for 30 minutes.

  6. After 30 minutes, add (1 cup) dried golden plums and stir through. Allow the stew to simmer for a further 30 minutes.

  7. This stew is relatively dry, so ensure most of the water has evaporated before serving. Adjust salt to taste.

Notes

  • Aloo Bokhara (Persian golden plums) can be found at Middle Eastern grocery stores
  • Prunes make a good substitute if golden plums are unavailable, though the flavor will be slightly different
  • Traditionally served with steamed basmati rice
  • Serve with a side of Greek yogurt (or vegan yogurt) and torshi (Persian pickles)
  • Can be made with other proteins like seitan, tempeh, or traditional lamb