Iranian · intermediate
Iranian Saffron Spinach And Prune Beef Stew
A savory and tart Persian braise of tender beef cooked with fresh spinach, golden turmeric onions, saffron, and sweet-tart dried plums.
- PREP TIME
- 20 min
- COOK TIME
- 55 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Cut beef chuck into 2.5-centimeter cubes and season with salt and black pepper.
- 02
Heat olive oil in a Dutch oven over medium-high heat and sear beef in batches until browned on all sides, then remove to a plate.
- 03
Add diced yellow onion to the pot and cook over medium heat for 8 minutes until soft and caramelized.
- 04
Stir ground turmeric into onions, return beef with accumulated juices, pour in halal beef stock, bring to a simmer, cover, and cook on low heat for 30 minutes.
- 05
Heat a separate skillet over medium heat, sauté chopped spinach for 4 minutes until wilted, then transfer spinach and pitted prunes into the Dutch oven.
- 06
Stir in bloomed saffron liquid and fresh lemon juice, cover, and simmer for 15 minutes until beef is fork-tender and sauce thickens slightly.
A LITTLE KITCHEN KNOW-HOW
Layered Acid and Sweetness Balancing
Combining tart citrus acidity with sweet dried fruit near the end of braising to enhance savory tender meat without over-softening fruit texture.
Notes from the kitchen
- Use fresh spinach rather than frozen for better texture and brighter green color in the finished stew.
- Adjust lemon juice at the very end of cooking to achieve your preferred level of bright acidity.
- Original home-cooking adaptation inspired by Iranian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
