Khoresh Aloo Esfenaj (Persian Lamb, Prune and Spinach Stew)
A sweet and sour stew of lamb, soft prunes and spinach, scented with saffron and finished with lemon.
- Time2 hr 10
- LevelMedium
- Costabout £3.66 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a heavy casserole. Brown the lamb in two batches for about 5 minutes each and lift it out.
10 min - 2
Cook the onions in the same pan for 10 minutes until soft and golden. Stir in the turmeric and cinnamon for 1 minute.
10 min - 3
Add the tomato purée, lamb, water, salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour 30 minutes, until the lamb is nearly tender.
90 min - 4
Add the prunes and saffron water. Simmer uncovered for 15 minutes so the sauce thickens and the prunes plump up.
15 min - 5
Stir in the spinach a handful at a time until wilted (if using frozen spinach, thaw and squeeze it dry first). Add the lemon juice and cook for 5 minutes.
5 min - 6
Taste for balance. It should be rich, a little sweet and a little sour. Serve with rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.