Spinach-plum stew (khoresh aaloo-esfenaaj)

This sweet-sour, aromatic and sophisticated-looking stew is actually among simple Iranian stews, as it requires only a few ingredients and a couple of easy cooking steps.

In this particular method, I use plums instead of more commonly used prune because I prefer sweet-sour over sweet; and I also add saffron at the very end to take away the dark and add to the richness of taste and aroma. Read the rest of this entry »