Minoo’s Recipe For ‘Khoresht-e-aloo va esfenaj’

‘Khoresht-e-aloo va esfenaj’ or Persian spinach and dried plum stew is another popular dish in the Beech household. This recipe should serve 4-5 people.


  • 750 g lamb chopped into cubes
  • 750 g fresh spinach
  • 2 chopped large onions
  • 12-15 dried plums
  • Salt
  • 1 ½ cups of split peas
  • 3-4 cups of water


  1. Boil split peas separately until almost soft
  2. Fry the lamb, onions and dried plums in a medium pan over a moderate heat until they turn golden-brown, adding salt to taste.
  3. Add 3-4 cups of water, add split peas, put lid on pan and simmer for c. 25 minutes
  4. Add spinach and simmer for a further 15 minutes
  5. Serve with Persian-style white rice

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