Chicken stew with spinach and prunes (Aloo esfinaj) from The Saffron Tales: Recipes from the Persian Kitchen by Yasmin Khan

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Notes about this recipe

  • Omsafeeya on January 22, 2026

    Make this in Seville orange season.

  • CourtneyT on April 03, 2024

    Fantastic dish! I followed meggan's advice and browned chicken first, then set aside while I did the onions. I also subbed out half the chicken with good jarred chickpeas and it worked very well. I worried about the prunes being too sweet but they were just perfect. We served with basmati rice. Will certainly make again.

  • meggan on December 15, 2023

    I used dried apricots for this and I found it delicious. I also changed up the order of operations - brown and crisp chicken, then caramelize onions and bloom spices.

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