Khoresh E Aloo Esfenaj

Ingredients - Serves 4

• Water - 1 cup
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Cinnamon - 1/2 teaspoon
• Turmeric - 1 teaspoon
• Lemon juice - 2 tablespoons
• Spinach - 4 cups, chopped
• Prunes - 1 cup
• Garlic - 3 cloves, minced
• Onion - 1, finely chopped
• Chicken thighs - 4, bone-in

Let's Get Started

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
3. Add the chicken thighs and brown them on all sides.
4. Add turmeric, cinnamon, salt, and pepper. Stir well to coat the chicken.
5. Pour in the water and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
6. Add the prunes and continue to simmer for another 15 minutes.
7. Add the chopped spinach and lemon juice. Stir well and cook for an additional 5 minutes.
8. Taste and adjust the seasoning if needed.
9. Serve the Khoresh-e Aloo Esfenaj hot with steamed rice or Persian bread.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Calories: 400
• Fat: 15g
• Carbs: 30g
• Protein: 25g
• Sodium: 800mg
• Sugar: 10g