A rich and flavorful Persian stew made with tender meat, sweet prunes, and warm spices, slow-cooked to create a perfect balance of sweet and savory flavors.
Khoresh-e Aloo is a traditional Persian stew, enjoyed across Iran for its unique blend of sweet and savory flavors. The word "Aloo" means prune or dried plum, a key ingredient that gives the dish its signature depth and mild sweetness. This dish is commonly made with chicken, lamb, or beef, slow-cooked in a rich tomato and saffron-infused sauce, often sweetened with honey or sugar and balanced with warm spices like cinnamon and turmeric. Khoresh-e Aloo is typically served with Persian rice (Chelow or Kateh) and is a staple at family gatherings and festive meals.
Ingredients
For the Stew:
2 tbsp vegetable oil or butter
500g chicken (thighs or drumsticks) or beef/lamb, cut into chunks
1 large onion, finely chopped
2 cloves garlic, minced
½ tsp turmeric
½ tsp cinnamon (optional, for warmth)
½ tsp black pepper
1 tsp salt (adjust to taste)
2 tbsp tomato paste
1 medium tomato, grated (or ½ cup tomato purée)
1 ½ cups prunes (Aloo Bukhara)
1 tbsp honey or sugar (optional, for extra sweetness)
1 tbsp lemon juice or verjuice (ab-ghooreh)
¼ tsp ground saffron, dissolved in 2 tbsp hot water
2 cups water or beef/chicken broth
For Serving:
Steamed Persian rice (Chelow or Kateh)
Toasted almonds or pistachios (optional, for garnish)
Directions
Sear the Meat:
Heat oil or butter in a deep pot over medium heat. Add the chicken, beef, or lamb and sear until golden brown on all sides (about 5-7 minutes).Remove and set aside.
Sauté the Onions & Spices:
In the same pot, add chopped onions and sauté until golden (5-7 minutes). Stir in garlic, turmeric, black pepper, cinnamon, and salt, cooking for 1 minute until fragrant. Add tomato paste and stir for another 1-2 minutes to enhance the flavor.
Simmer the Stew:
Return the seared meat to the pot. Pour in water or broth and add the grated tomato or tomato purée. Bring to a gentle boil, then cover and simmer on low heat for 1-1.5 hours (for beef/lamb) or 45 minutes (for chicken).
Add Prunes & Saffron:
Stir in the prunes, honey (if using), and lemon juice/verjuice. Add the saffron water and let the stew simmer for another 20-30 minutes, until the meat is tender and the prunes soften into the sauce.
Serve & Enjoy:
Serve warm over steamed Persian rice (Chelow or Kateh). Garnish with toasted almonds or pistachios for extra crunch.
Recipe Note
Tips & Variations
For a richer sauce, let the stew cook longer until the sauce thickens.
For extra tanginess, increase the lemon juice or verjuice.
For a vegetarian version, replace meat with mushrooms or eggplant.
For extra depth, add a small cinnamon stick during simmering.
