خورشت آلو اسفناج اصیل خونگی. Persian Plum-Spinach Stew

Hi, today we’re going to be making a plum-spinach stew. I think you’ll really like it :)

To make this dish, you will need;
500g Boneless and Skinless Chicken Thighs or Breasts
800 g fresh spinach
200 g fresh Chive (or 2 Tbsp of dried Chive)
1 Large Onion
3 Cloves of Garlic
20-25 Dried Plum (Prune Plum) (Aloo Bokhara)
4 Tbsp of Pomegranate Molasses
2 tsp of Salt
1 Tsp of Black Pepper
1 tsp of Turmeric
¼ tsp of Saffron
¼ tsp of Cinnamon
¼ cup of Vegetable Oil

The first thing you need to do is cut up your spinach. If you’re using fresh chives, cup those up at the same time as the spinach.

Dice your onions. You'll need half the onion for the spinach and the other half for the chicken.

Rehydrate your dried plums in boiling water.

Sweat half of the onion in a pot with some oil.

Mix in the turmeric.

Add the chives and spinach and let them cook.
In a separate pan, add the other half of the onion.
Sweat them and then mix in some turmeric.
Mix in the garlic.

Pan-sear the chicken.

Season with salt, pepper, and saffron.
Add salt and pepper to the spinach and mix well.

Mix in the pomegranate molasses.

If you like your stew a bit sweeter, you can cut the pomegranate molasses in half and add a tbsp of sugar.

Remember that if you cook the spinach for too long, it’ll get a bitter taste.
Add your chicken to the spinach.
Add in the plums.
Add in enough water to cover everything in the pot.
Cover the lid until fully cooked.
Add in some cinnamon about 10 minutes before serving.

Bon Appétit

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