Khoresht-e Alu, a traditional Persian stew with lamb and plums, is the perfect combination of savory, sweet, and tart flavors. The tender lamb simmers with fresh plums, onions, and spices to create a rich, flavorful sauce that is both comforting and exotic. Khoresht-e Alu is a dish often made for special occasions, but it’s easy enough to prepare for a weeknight meal. Paired with fluffy Persian rice (polo) or fresh flatbread, this hearty dish is sure to delight your taste buds with every bite.
Key Information
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Number of Servings: 4-6
Serving Size: 1/4 of the total dish
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 20g
- Fat: 20g
- Fiber: 4g
- Sodium: 500mg
Dietary Information:
- Gluten-free
- Dairy-free
- Nut-free
Ingredients List
- 1 lb (450g) lamb stew meat (cut into 1.5-inch pieces)
- 1 large onion, finely chopped
- 2 tablespoons vegetable oil
- 2 teaspoons ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon black pepper
- 2 cups (480ml) water
- 10-12 fresh plums, pitted and quartered (or 1 cup dried plums/ prunes as a substitute)
- 1 tablespoon tomato paste
- 2 tablespoons sugar (optional, adjust to taste)
- 1/4 cup chopped fresh parsley (for garnish)
- Salt, to taste
Detailed Method of Preparation
Brown the Lamb:
Heat 1 tablespoon of vegetable oil in a large pot over medium-high heat. Add the lamb pieces and brown them on all sides for about 6-8 minutes. Once browned, remove the lamb from the pot and set it aside.Cook the Onions:
In the same pot, add the remaining tablespoon of oil. Add the chopped onion and sauté until golden brown and caramelized, about 8-10 minutes. Stir occasionally to avoid burning.Add the Spices:
Once the onions are caramelized, add the turmeric, cinnamon, cumin, cardamom, and black pepper. Stir well to coat the onions and let the spices cook for 1-2 minutes, allowing the flavors to bloom.Simmer the Stew:
Return the browned lamb to the pot and mix it with the onion and spice mixture. Stir in the tomato paste and water, then bring the mixture to a boil. Reduce the heat to low and cover the pot. Let the stew simmer for about 1 hour, or until the lamb becomes tender.Add the Plums:
Once the lamb is tender, add the quartered fresh plums (or dried plums) to the stew. Stir in the sugar (if using) to balance the tartness of the plums. Cover and simmer for an additional 30 minutes, allowing the plums to soften and release their natural sweetness into the sauce.Adjust the Seasoning:
Taste the stew and adjust the seasoning with salt and more sugar if needed. The stew should have a lovely balance of sweet, savory, and slightly tangy flavors from the plums.Serve:
Garnish the Khoresht-e Alu with freshly chopped parsley for a touch of color and freshness. Serve the stew hot with Persian rice (polo) or warm flatbread on the side.
Tips for Culinary Success
- Plums: Fresh plums are ideal, but if they are out of season, dried plums (prunes) make a good alternative. Soak them in warm water for 10-15 minutes if you’re using dried ones.
- Slow Cooking: For the most tender lamb, cook the stew on low heat for a longer period. The longer the lamb simmers, the more flavorful and tender it becomes.
- Adjust Sweetness: Depending on your preference, adjust the sugar amount. Persian stews like Khoresht-e Alu often strike a balance between savory and sweet flavors, but feel free to play with the levels of sugar and plums to suit your taste.
- Tomato Paste: Tomato paste adds depth to the stew’s flavor, but if you want a richer taste, you can substitute it with fresh tomatoes that have been blended into a puree.
Frequently Asked Questions (FAQs)
1. Can I make Khoresht-e Alu in advance?
Yes, Khoresht-e Alu tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
2. What can I serve with Khoresht-e Alu?
Khoresht-e Alu is best served with Persian rice (polo), which absorbs the rich, flavorful sauce. Alternatively, serve it with fresh lavash or sangak bread for a complete meal.
3. Can I use a different meat instead of lamb?
Yes, you can substitute lamb with beef, chicken, or even a vegetarian version with chickpeas or tofu. Keep in mind that the cooking times will vary depending on the meat you choose.
4. Can I make this dish without sugar?
Yes, Khoresht-e Alu can be made without sugar. The plums provide natural sweetness, but adding a little sugar helps balance the tartness. If you prefer a more savory stew, simply skip the sugar.
5. Can I freeze Khoresht-e Alu?
Yes, this stew freezes well. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.