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

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

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

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

• 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.

• 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.

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

• 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