Khoresht-e-Aloo(Khoresht Havij Ba Aloo, Khoreshe Aloo, Persian plum stew, خورش آلو ) is a traditional Persian stew. According to the evidence, this stew was originated in the north of Iran. In Azerbaijan or Mazandaran province, and has paved its way to the central regions, such as Tehran and Qazvin. This stew is made with dried plums and meat along with some spices. Iranians serve this stew with a dish of rice. In the north of Iran, they serve it with Kateh; in other regions, it is mostly served with Chelow.
Moreover, in some regions, it is considered an official food and they serve it at weddings and funerals. Still, in some areas, it is casual food for daily diet or informal gatherings. In Azerbaijan province, and especially in Maragheh city this is a prevalent food because this city is the origin place of plum in Iran.
Different types of Khoresht-e- Aloo:
There are two main types of this stew available according to the meat; you are using in cooking this stew: Khoreshte Aloo Ba Morgh which is a plum stew with chicken and Khoreshte Aloo Ba Goosht which is a plum stew with beef or lamb. Moreover, dried plums accompany many stews in Persian cuisine. Khoreshe Havij (carrot stew) and Khoreshe Esfenaj (spinach stew) are the most famous ones.
Khoreshte Havij Ba Aloo:
Khoreshe Aloo is a traditional and famous stew from Azerbaijan province. To cook this stew, you need to slice the carrot thinly in finger length threads. Then you fry the carrots in vegetable oil. Moreover, you need cubed beef or lamb; you’d better cook the meat beforehand and add it to the stew later. When the carrots are fried completely, distil the oil and add some tomato paste and saffron along with salt to the. Then add cooked meat and cooked plums. To adding plums(Aloo) to any Persian stew, you should cook them separately with some oil and water or gravy (if available) because plums can get too soft if you cook them for more than 20 minutes. They can resolve in the stew, and that won’t make a favourable texture and taste.
Important Nutrition facts:
Khoresht-e-Aloo has 201 kcal energy per 100gr. It contains 18.21gr carbohydrates, 15.01gr protein, and 7.92gr fat. Moreover, it includes many vitamins such as 1.82mg vitamin E, 4.73mg vitamin B3, 1.47mg vitamin C, and a notable amount of 46mg vitamin B4. furthermore, it has 408mg sodium, 313mg potassium, 117mg phosphor, 25mg magnesium, and 18mg calcium per 100gr. It also contains many other essential minerals and vitamins, and it is very rich in nutrition. You should note that since this stew is eaten with a dish of rice, the nutritions of rice should be added to these number for a precise calculation.
Aloo itself is vegetarian. If you cook the plums with vegetable oil and water, you can enjoy it as a vegan dish. Moreover, you can have it along with fried carrots or spinach. However, typical Khoresht-e-Aloo is made with meat, and it is not a favourable dish for a vegan, or vegetarian diet.
Iranians serve Khorest-e-Aloo with a dish of Chelow as the main course for dinner or lunch. Usually, a cup of soup, such as soup-e-Jou is the correct choice of appetizer for this food. A dish of yoghurt, Sabzi Khordan, a dish of salad, such as Shirazi salad or lettuce salad can be served along with this food as a side dish. Since dried plums may have a sour taste, serving Torshi (Persian pickles) is not a good idea. Any beverage can be served along with this food. Nevertheless, Doogh (Persian yoghurt drink) is the best drink to serve with this food.
What are the ingredients?
The main ingredients of this food are dried plums and meat. There are many kinds of dried plums available. We suggest you use black ones (Aloo Bokhara). If you could not find those kinds, any plum can be used. You can choose the meat to your taste. In Iran, typically, they cook it with lamb or beef. However, if you do not have enough time, the chicken may be a better choice. Other ingredients include onions, gravy, spices such as turmeric and pepper, tomato paste, and saffron. Since this food is served with Chelow, you need rice, too.
How to cook Khoresht-e-Aloo?
To cook Khoreshe Aloo, you need to prepare the meat first. If you are using lamb or beef, cube the meats in 2 or 3-inch sizes and cook them along with onions, turmeric and water. If you are using chickens, you can whether cube them or cut an entire chicken into 4 parts. You must cook the plums separately with little fried onions and some water. You should not cook the plums for more than 20 minutes, because too soft plums can hurt the stew’s taste and texture. Then you mix the plums and meat and add the spices.
This recipe is adequate for four people. The preparation time is 30 minutes, and the cooking time with chicken is 1 hour. You need to prepare a dish of Chelow or Kateh along with this food.
- 1 chicken breast
- 12 dried plums (Aloo Bokhara)
- 2 tablespoon fried onions
- 2 tablespoon tomato paste
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1 teaspoon pepper
- Cube the chicken into 2-inch pieces
- Add 1 tablespoon fried onions (along with the oil) into a pot.
- Add turmeric, salt, and pepper.
- Saute the chickens with the spices and onions
- Add tomato paste after the chickens are a little strimmed.
- Add ¾ cup of water and let the chickens cook thoroughly.
- Cook the plums(for 20 minutes) with the rest of fried onions and add ½ cup water to them.
- After the chickens are cooked (after about 1 hour), add the plums to the chicken and adjust the sour taste with the sugar to your liking.