How to Cook Persian Prune Stew | Khoresht Aloo Recipe

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Plum Stew or Khoresht Aloo is one of the sweet and sour dishes within Persian cuisine, which is highly popular among Iranian families. This dish is cooked using renowned Bokhara Plums or Aloo Bokhara, which are essentially dried plums (prunes) boiled in water and skinned and dried under the sun.

Khoresht Aloo is a delicious dish that can be served both on formal and informal occasions. If you are a meat lover, then you must not miss out on the chance of cooking this tasty dish.

In the following, we have provided you with the step-by-step Khoresht Aloo recipe.

Other Persian Stews:

Khoresht Aloo Recipe Ingredients

Lamb: 500 grams
Aloo Bokhara (dried plums): 250 grams
Carrot: 1 medium-sized
Onion: 1 medium-sized
Potato: 1 large-sized
Barberries: 1 cup
Golab (rose extract): 1/3 cup
Sugar: ½ cup
Vegetable oil: 1 cup
Tomato paste: 1 tablespoon
Bloomed Saffron: ½ cups
Water: as much as needed
Salt, Pepper, Cinnamon, Cardamom, and Turmeric: as much as needed

How to Cook Persian Prune Stew?

Step One

First, wash the onion carefully and peel it. Then slice the onion into small chunks and add it to the pan. Add some oil to the onions and fry the onions on medium heat.

Step Two

Once the onions turn golden, add sliced lamb to the onions and start stirring till the color of the meat changes and it gets slightly cooked.

Step Three

Add some tomato paste with some spices to the meat and onion mixture and stir them for 3-5 minutes.

Step Four

Add about five glasses of water to the mixture. Close the lid and let the mixture come to a boil.

Step Five

Once the mixture starts boiling, reduce the pan’s heat and let the mixture cook for at least one hour.

Step Six

While the meat is cooking, remove the plums and pour them into an ice pan. After letting them sit for a couple of minutes, remove the plums from the ice pan, add plums to the meat and onions mixture and let it cook for another 30 minutes.

Step Seven

Wash the carrot carefully and slice it into tiny bits. Once you have chopped the carrot into nicely shaped pieces, add it to the stew and let it cook for another couple of minutes.

Step Eight

Wash the potato carefully and peel it. We use potatoes mostly as a garnish for Khoresht Aloo. Therefore, you must chop it nicely. Once you have chopped the potato, fry it in a pan and set it aside as a garnish.

Step Nine

We use barberries also as a garnish. Pour them into a pan, add sugar and oil, and start stirring. Once the barberries change their color into a slightly darker color, they are ready.

Step Ten

Once the meat is cooked properly, it is time to let the dish rest for a while. At this time, add Golab and Saffron mixture to the dish and let it rest for a couple of minutes. Once the Khoresht has slightly cooled down, it is time to serve it. Pour some of the mixtures on a plate and design it with barberries and fried potato and serve it with Basmati rice.

In this article, we provided you with the step-by-step recipe for Khoresh Aloo or Plums Stew. Use our recipe and cook Khoresht Aloo and invite your loved ones to a divine fine dining experience.

Advice for a Skilled Khoresh Aloo

Before you remove the stew from the stove, you can sauté some silvered almonds and pistachios and add them to the stew after about ten minutes.

You may use 1 tablespoon of grape molasses in place of the sugar. It is significantly healthier and increases the stew’s density.

One or two pieces of chicken can be used in place of the lamb if you’re not a big lover of red meat.

How to Serve Khoresht Aloo?

Serve hot Khoresh Aloo Ba Morgh with “Chelo,” or steamed basmati rice, to have a traditional Persian dinner. provide some fresh parsley as a garnish to provide some color.

Nutritional Information of Persian Prune Stew

This stew is a good source of protein from the chicken and provides essential vitamins from the prunes. It’s a hearty and nutritious dish perfect for a wholesome meal.

FAQs About Persian Chicken Plum Stew

I don’t eat meat. Can I make Aloo Khoresht using chicken?

Sure, most Iranians like to cook this dish with chicken.

Is Khoresht Aloo too sour?

No, it is not. The sour tastes of the plums disappear once you add them to the dish and let them cook for another 30 minutes. However, if you still find it too sour after you have cooked the dish, you can add a little bit of sugar and water to the Khoresht and let it cook for another 30 minutes.

Do you have to add Golab to the dish? Doesn’t it make the dish taste funny?

Of course not! Golab is a necessary ingredient in the dish since it provides your Khoresht with a divine aroma. However, make sure not to add too much Golab because you don’t want to disturb the balance of the stew.

How to Persian Plum Stew | Khoresht Aloo Recipe

Recipe by ShayanCourse: Main coursesCuisine: PersianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

300

kcal

Khoresht Aloo is a simple persian stew made of plum (prune), meat or chicken, and vegetables. Do not miss this delicious sour and sweet stew!

Ingredients

Lamb: 500 grams
Aloo Bokhara (dried plums): 250 grams
Carrot: 1 medium-sized
Onion: 1 medium-sized
Potato: 1 large-sized
Barberries: 1 cup
Golab (rose extract): 1/3 cup
Sugar: ½ cup
Vegetable oil: 1 cup
Tomato paste: 1 tablespoon
Bloomed Saffron: ½ cups
Water: as much as needed
Salt, Pepper, Cinnamon, Cardamom, and Turmeric: as much as needed

Directions

First, wash the onion carefully and peel it. Then slice the onion into small chunks and add it to the pan. Add some oil to the onions and fry the onions on medium heat.
Once the onions turn golden, add sliced lamb to the onions and start stirring till the color of the meat changes and it gets slightly cooked.
Add some tomato paste with some spices to the meat and onion mixture and stir them for 3-5 minutes.
Add about five glasses of water to the mixture. Close the lid and let the mixture come to a boil.
Once the mixture starts boiling, reduce the pan’s heat and let the mixture cook for at least one hour.
While the meat is cooking, remove the plums and pour them into an ice pan. After letting them sit for a couple of minutes, remove the plums from the ice pan, add plums to the meat and onions mixture and let it cook for another 30 minutes.
Wash the carrot carefully and slice it into tiny bits. Once you have chopped the carrot into nicely shaped pieces, add it to the stew and let it cook for another couple of minutes.
Wash the potato carefully and peel it. We use potatoes mostly as a garnish for Khoresht Aloo. Therefore, you must chop it nicely. Once you have chopped the potato, fry it in a pan and set it aside as a garnish.
We use barberries also as a garnish. Pour them into a pan, add sugar and oil, and start stirring. Once the barberries change their color into a slightly darker color, they are ready.
Once the meat is cooked properly, it is time to let the dish rest for a while. At this time, add Golab and Saffron mixture to the dish and let it rest for a couple of minutes. Once the Khoresht has slightly cooled down, it is time to serve it. Pour some of the mixtures on a plate and design it with barberries and fried potato and serve it with Basmati rice.