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Prune and meat stew, a Persian dish

Khoresh-e alu, Persian meat stew with prunes

Main dishes

A simple Persian stew: meat cooked in butter with onions and cinnamon, simmered in lemon juice, and finished with prunes.

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Recipe from Roozitaa, adapted by Recette de cuisine · · updated on

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Khoresh are the stews of Iranian cuisine, typically served with rice. This particular dish features a sweet and sour flavor profile: the lemon juice brightens the meat, and the prunes, added in the last quarter of the cooking time, soften and meld into the sauce.

Ingredients and directions

  • Prep time15 min
  • Cook time55 min
  • Resting1 hr
  • Total2 hr 10 min
  • DifficultyEasy
  • Cooking methodnibbled
  • Gluten-free

Ingredients

4 people
  • $0.28
  • $0.21
  • $0.03
  • $0.28

Directions

  1. Melt the butter in a saucepan, add the meat, onion, salt, pepper, and cinnamon, and brown over low heat.
  2. Add the water and lemon juice, and simmer for 35 minutes over low heat.
  3. Drain the plums, add them to the meat, and continue to cook over low heat for another 15 minutes.

Equipment

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Before you start

Ingredients

  • 2 tablespoons of butter
  • 500 g of meat (lamb or beef), cut into pieces
  • 1 large onion, chopped
  • salt and pepper
  • 1/4 teaspoon of cinnamon
  • 2 cups of water
  • 1 ½ tablespoons of lemon juice
  • 25 prunes, soaked

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