SPINACH & PLUM (PRUNE) PERSIAN STEW
Steps:
- Heat 3-4 tablespoons of oil in a roomy nonstick pot over medium high heat till sizzling hot. Add chopped onions. Saute till golden (approximately 10 minutes) while stirring occasionally. Add meat. Add turmeric, salt and pepper. Sautee for 5-6 minutes till the meat is no longer pink/red. Add 3 cups of water and bring to a boil. Once boiling, cover pot with lid, reduce heat to medium low and simmer cook till meat is cooked. (Approximately 45 minutes for veal or lamb, up to an hour for beef.) While meat is cooking, saute chopped spinach in 3-4 tablespoons of sizzling hot oil in a nonstick skillet, stirring frequently, until the spinach's liquid is expelled and it reduces in bulk (approximately 5-6 minutes.) Season with salt and a pinch of turmeric. Set aside. Rinse and dry prunes. Saute prunes in a tablespoon of sizzling hot olive oil for no longer than a minute in a nonstick skillet. Set aside. Once meat is almost done, remove lid, turn up the heat till the stew is boiling. Add spinach, prunes and fresh lemon juice. Sprinkle with saffron and cinnamon. Stir once with a wooden spoon to mix. Reduce heat to medium low. Cover lid and simmer for an additional 15-20 minutes. Once done, taste and adjust seasoning with salt and lemon juice to taste. Transfer stew to a deep serving bowl. Serve hot.
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Rana Stutes
[email protected]I'm intrigued by the combination of spinach, plums, and prunes in this stew. I've never had anything like it before.
sunita tandan
[email protected]This stew looks a bit too sweet for my taste. I prefer savory stews.
Jayden Smith
[email protected]I'm not a fan of stews, but this one looks really good. I might have to give it a try.
Judith Akamesina
[email protected]This stew looks so delicious! I can't wait to try it.
janet njihia
[email protected]I love the vibrant color of this stew. It's so inviting and makes me want to eat it!
Elizabeth Robert
[email protected]This stew is a great vegetarian option. It's also a good way to use up leftover rice.
mark haines
[email protected]I'm allergic to prunes, so I substituted dried apricots instead. It was still delicious!
Safiya Khatun
[email protected]This stew is a great make-ahead meal. I usually make it on the weekend and then reheat it for dinner during the week.
Kimberley Jones
[email protected]I'm not sure what went wrong, but my stew turned out really watery. I think I might have added too much liquid.
Rj Rasel
[email protected]This stew is a great way to get your kids to eat their vegetables. My kids love the sweet and savory flavors.
Linda Grobe
[email protected]I love this stew! It's so easy to make and it's always a crowd-pleaser. I usually serve it with rice or potatoes.
Thunderbolt
[email protected]This stew was a bit bland for my taste. I would have liked it with more spices or herbs.
Amen Mana
[email protected]I'm not a big fan of stews, but this one was surprisingly good. The flavors were really interesting and the stew was very filling.
Ogunsan Emmanuel
[email protected]This stew is a great way to use up leftover spinach and plums. It's also a very economical dish to make.
David Kalu
[email protected]I made this stew for a dinner party and it was a hit! Everyone raved about the flavors and asked for the recipe.
Awaiskingcamredaa Awaiskingcamredaa
[email protected]This stew was delicious! The flavors were complex and well-balanced. I especially liked the addition of the prunes, which added a nice sweetness and depth of flavor.
Tiffany Lucas
[email protected]This stew was a bit too sweet for my taste. I would have preferred it with less prunes or maybe some tart fruit like cranberries to balance out the sweetness.
Akib Ahmed
[email protected]I've never tried a stew with plums before, but I'm so glad I did! The flavors were amazing and the stew was so easy to make. I'll definitely be making this again.
Joshua Nwakaji
[email protected]This stew was a delightful combination of sweet and savory flavors. The spinach and plums added a refreshing brightness, while the prunes provided a rich, caramelized sweetness. I served it over basmati rice and it was a perfect meal.