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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Recipe Information
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
Instructions
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.
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.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
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.
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.
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.
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.
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.
Serve hot with steamed basmati rice or flatbread. Enjoy!
Nutrition Facts
Calories |
1543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3096 mg | 135% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 16.7 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 917 mg | 71% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 5349 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
