Editorial sample recipeIranianintermediateGluten-FreeHalalDairy-Free

Iranian Saffron Spinach And Prune Beef Stew

Name: Iranian Saffron Spinach And Prune Beef Stew
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Iranian
Ingredients: 600 g boneless beef chuck, cut into 2.5cm cubes; 400 g fresh spinach, coarsely chopped; 100 g pitted dried prunes; 1 large yellow onion, diced; 1 tsp ground turmeric; 0.25 tsp saffron threads, bloomed in 3 tbsp hot water; 2 tbsp fresh lemon juice; 2 cups halal beef stock; 2 tbsp olive oil

A savory and tart Persian braise of tender beef cooked with fresh spinach, golden turmeric onions, saffron, and sweet-tart dried plums.

Prep: 20 min
Cook: 55 min
Total: 75 min

AI-generated illustration of Iranian Saffron Spinach And Prune Beef Stew

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Technique to learn

Layered Acid and Sweetness Balancing

Combining tart citrus acidity with sweet dried fruit near the end of braising to enhance savory tender meat without over-softening fruit texture.

Instructions

Step 1: Cut beef chuck into 2.5-centimeter cubes and season with salt and black pepper.
Step 2: Heat olive oil in a Dutch oven over medium-high heat and sear beef in batches until browned on all sides, then remove to a plate.
Add diced yellow onion to the pot and cook over medium heat for 8 minutes until soft and caramelized.

Step 4: Stir ground turmeric into onions, return beef with accumulated juices, pour in halal beef stock, bring to a simmer, cover, and cook on low heat for 30 minutes.

Step 5: Heat a separate skillet over medium heat, sauté chopped spinach for 4 minutes until wilted, then transfer spinach and pitted prunes into the Dutch oven.

Step 6: Stir in bloomed saffron liquid and fresh lemon juice, cover, and simmer for 15 minutes until beef is fork-tender and sauce thickens slightly.

Cooking tips

Use fresh spinach rather than frozen for better texture and brighter green color in the finished stew.
Adjust lemon juice at the very end of cooking to achieve your preferred level of bright acidity.
Original home-cooking adaptation inspired by Iranian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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