Critical Moments
- •Washing spinach multiple times to remove all grit
- •Sautéing spinach until water evaporates
- •Balancing sweet (prunes) and sour (lemon juice)
Wash and prepare the spinach
Fill a large basin or clean sink with cold water. Submerge spinach and swish vigorously to release dirt and sand. Lift spinach out (don't pour—dirt stays at bottom), drain water, and repeat 2-3 times until water runs clear. Roughly chop into large pieces. If using frozen spinach, thaw completely and squeeze out excess water.
Critical Step
Spinach grows in sandy soil and traps grit in its crinkled leaves. Gritty spinach ruins the dish. Multiple washes are essential—the first wash always releases more dirt than you expect.
Common Mistakes
- •Only washing once (grit remains)
- •Draining through colander without lifting (dirt redistributes)
- •Not squeezing frozen spinach (too watery)
Wash and prepare the spinach
Fill a large basin or clean sink with cold water. Submerge spinach and swish vigorously to release dirt and sand. Lift spinach out (don't pour—dirt stays at bottom), drain water, and repeat 2-3 times until water runs clear. Roughly chop into large pieces. If using frozen spinach, thaw completely and squeeze out excess water.
Critical Step
Spinach grows in sandy soil and traps grit in its crinkled leaves. Gritty spinach ruins the dish. Multiple washes are essential—the first wash always releases more dirt than you expect.
Common Mistakes
- •Only washing once (grit remains)
- •Draining through colander without lifting (dirt redistributes)
- •Not squeezing frozen spinach (too watery)
Bloom saffron (if using) and prepare other ingredients
If using saffron, grind with a pinch of sugar and steep in 2 tbsp hot water for 15+ minutes. Finely chop parsley. Halve any large prunes.
Bloom saffron (if using) and prepare other ingredients
If using saffron, grind with a pinch of sugar and steep in 2 tbsp hot water for 15+ minutes. Finely chop parsley. Halve any large prunes.
Brown the onions
Heat 40ml oil in a large heavy pot over medium-high heat. Add diced onion and cook until deep golden brown, about 10-12 minutes, stirring occasionally.
Brown the onions
Heat 40ml oil in a large heavy pot over medium-high heat. Add diced onion and cook until deep golden brown, about 10-12 minutes, stirring occasionally.
Add garlic, spices and brown the meat
Add minced garlic, turmeric, cinnamon, and nutmeg (if using). Stir for 30 seconds until fragrant. Increase heat to high, add meat cubes, and brown well on at least two sides, about 6-8 minutes total.
Add garlic, spices and brown the meat
Add minced garlic, turmeric, cinnamon, and nutmeg (if using). Stir for 30 seconds until fragrant. Increase heat to high, add meat cubes, and brown well on at least two sides, about 6-8 minutes total.
Add liquid and simmer meat
Add water or stock, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until meat is very tender.
Add liquid and simmer meat
Add water or stock, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until meat is very tender.
Sauté the spinach and parsley
In a large skillet, heat remaining 40ml oil over medium-high heat. Add spinach in batches (it will wilt dramatically) and parsley. Sauté for 10-12 minutes, stirring frequently, until spinach is completely wilted, dark green, and most liquid has evaporated.
Critical Step
Properly sautéing spinach removes excess water that would otherwise make the stew watery. It also concentrates spinach flavor and removes any raw, grassy taste. Wet spinach = watery stew.
Common Mistakes
- •Adding all spinach at once (overflows pan)
- •Not cooking long enough (stew becomes watery)
- •Skipping this step and adding raw spinach directly
Sauté the spinach and parsley
In a large skillet, heat remaining 40ml oil over medium-high heat. Add spinach in batches (it will wilt dramatically) and parsley. Sauté for 10-12 minutes, stirring frequently, until spinach is completely wilted, dark green, and most liquid has evaporated.
Critical Step
Properly sautéing spinach removes excess water that would otherwise make the stew watery. It also concentrates spinach flavor and removes any raw, grassy taste. Wet spinach = watery stew.
Common Mistakes
- •Adding all spinach at once (overflows pan)
- •Not cooking long enough (stew becomes watery)
- •Skipping this step and adding raw spinach directly
Combine spinach with stew
Add sautéed spinach and parsley mixture to the pot with the meat. Stir to combine thoroughly. Add the prunes, distributing them throughout. Cover and simmer for 25-30 minutes.
Combine spinach with stew
Add sautéed spinach and parsley mixture to the pot with the meat. Stir to combine thoroughly. Add the prunes, distributing them throughout. Cover and simmer for 25-30 minutes.
Balance sweet and sour
Add lemon juice (or verjuice) and sugar. Stir well and taste carefully. The stew should have noticeable sweetness from the prunes balanced by brightness from the citrus. Adjust: more sugar if too tart, more lemon if too sweet. Add saffron water if using.
Critical Step
The sweet-sour balance defines this dish. Prunes provide sweetness, but without the lemon juice the dish tastes flat and one-dimensional. The acid brightens all the flavors.
Common Mistakes
- •Forgetting the lemon juice entirely
- •Under-salting (spinach needs adequate salt)
- •Over-sweetening with sugar
Balance sweet and sour
Add lemon juice (or verjuice) and sugar. Stir well and taste carefully. The stew should have noticeable sweetness from the prunes balanced by brightness from the citrus. Adjust: more sugar if too tart, more lemon if too sweet. Add saffron water if using.
Critical Step
The sweet-sour balance defines this dish. Prunes provide sweetness, but without the lemon juice the dish tastes flat and one-dimensional. The acid brightens all the flavors.
Common Mistakes
- •Forgetting the lemon juice entirely
- •Under-salting (spinach needs adequate salt)
- •Over-sweetening with sugar
Final seasoning and rest
Taste and adjust salt and pepper. Remove from heat, cover, and let rest for 10 minutes. The sauce will thicken slightly as it rests.
Final seasoning and rest
Taste and adjust salt and pepper. Remove from heat, cover, and let rest for 10 minutes. The sauce will thicken slightly as it rests.
Serve
Transfer to a serving dish. The prunes should be visible as dark jewels against the green sauce. Serve hot with chelow and tahdig.
Serve
Transfer to a serving dish. The prunes should be visible as dark jewels against the green sauce. Serve hot with chelow and tahdig.
Resting Required
10 min - Allows flavors to harmonize and sauce to reach ideal consistency
