Photograph of the finished Khoresht alu esfenaj

Middle East · Cải bó xôi om mận khô Khoresht alu esfenaj

Khoresht alu esfenaj

2 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 2.6 lb
  • Photograph of Spinach Spinach 3.1 lb
  • Photograph of Prune Prune 1.1 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Dried limes Dried limes 8
  • Photograph of Oil Oil 1 cups
  • Photograph of Palm sugar Palm sugar 2.1 oz
  • Photograph of Salt Salt 0.8 oz
  • Photograph of Black pepper Black pepper 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Sauté the onions with turmeric, then add the lamb and fry for 8 minutes until seared.
  2. 2 Add enough water to cover the ingredients and add the dried lemon slices, then simmer for 60 minutes.
  3. 3 Blanch the spinach for 60 seconds, then drain and sauté separately in oil for 6 minutes.
  4. 4 Sautéing the cabbage separately and adding it at the end is the best way to preserve its green color; adding it directly to the pot will cause it to turn black and wilt quickly.
  5. 5 Add the dried plums and simmer for 20 minutes to allow them to soften and release their sweet and sour flavor.
  6. 6 Add the stir-fried vegetables during the last 10 minutes, then season with palm sugar to balance the sweet and sour flavors.

With an appliance

  • Pressure cooker 1 hr 20 min

    Replace step 2: Incubate under high pressure for 22 minutes, then release the pressure naturally; plums and cabbage can still be added when the lid is opened.

Start cooking