Khoresht alu esfenaj

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.