Persian Iranian Ghalieh Esfanaaj
Experience the rich and aromatic flavors of Persian cuisine with Ghalieh Esfanaaj, a hearty spinach stew perfect for a comforting meal. This traditional Iranian dish combines tender chunks of lamb or beef with a medley of fresh spinach, parsley, and the unique earthy aroma of dried fenugreek leaves. Slowly simmered with golden sautéed onions, garlic, and a hint of turmeric, this savory stew is elevated with tangy tomato paste and a splash of lemon juice for a perfectly balanced, vibrant flavor. Ready in just under two hours, this one-pot wonder pairs beautifully with fluffy steamed basmati rice or warm flatbread, making it an ideal choice for those craving wholesome and authentic Persian flavors.
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Ingredients
- 500 grams Spinach (fresh, rinsed)
- 300 grams Lamb or beef (boneless, diced)
- 2 medium Yellow onion (finely chopped)
- 3 cloves Garlic cloves (minced)
- 100 grams Fresh parsley (finely chopped)
- 1 tablespoon Fenugreek leaves (dried or fresh)
- 1 teaspoon Turmeric powder
- 2 tablespoons Tomato paste
- 2 tablespoons Lemon juice
- 3 tablespoons Vegetable oil or ghee
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Water
Directions
Step 1
Heat 2 tablespoons of vegetable oil or ghee in a large pot over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.
Step 2
Add the diced lamb or beef along with turmeric, salt, and black pepper. Stir and sauté for 5-7 minutes until the meat is lightly browned on all sides.
Step 3
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 4
Add the tomato paste to the pot and stir it into the mixture. Allow it to cook for 2-3 minutes to develop its flavor.
Step 5
Pour in 4 cups of water, bring it to a boil, then reduce the heat to low. Cover the pot and let it simmer for 60 minutes or until the meat becomes tender.
Step 6
Meanwhile, in a separate pan, heat the remaining 1 tablespoon of oil. Add the spinach, parsley, and fenugreek leaves. Sauté over medium heat for 5-7 minutes, stirring often, until the greens have wilted and lost most of their water content.
Step 7
Add the sautéed greens to the pot with the meat and stir well. Cover and simmer for another 20 minutes to allow the flavors to meld.
Step 8
Finally, stir in the lemon juice and adjust the seasoning with additional salt and pepper if needed. Let the stew simmer for 5 more minutes.
Step 9
Serve hot with steamed basmati rice or flatbread. Enjoy!
Nutrition Facts
| Serving size | (2205.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1543.1 |
| Total Fat 112.9g | 0% |
| Saturated Fat 36.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 240mg | 0% |
| Sodium 3096.4mg | 0% |
| Total Carbohydrate 59.4g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 16.7g | |
| Protein 83.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 917.3mg | 0% |
| Iron 28.5mg | 0% |
| Potassium 5348.9mg | 0% |
Source of Calories