🇮🇷 Iran · Food
Khoresh Aloo (Plum Stew)
By eatmundo · August 4, 2026
A refined, sweet-and-sour Persian stew balancing tender lamb with the deep tang of dried golden plums. It is an elegant dish often served at formal gatherings.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 3 tablespoons of oil in a heavy-bottomed pot over medium heat.
- 2
Sauté 2 sliced onions until they become translucent and slightly golden, about 8 minutes.
- 3
Add 800g of cubed lamb to the pot and sear until browned on all sides, roughly 10 minutes.
- 4
Stir in 1 teaspoon of turmeric, coating the meat thoroughly until fragrant.
- 5
Pour in enough water to cover the lamb by 2 centimeters, then bring to a boil; lower heat to low and cover.
- 6
Simmer for 60 minutes until the meat is tender but not falling apart.
- 7
Add 200g of rinsed sour plums and 0.5 teaspoon of dissolved saffron to the pot; simmer for another 20 minutes.
- 8
Taste and adjust with salt as needed, ensuring the plums have softened but hold their shape.
Frequently Asked Questions
Can I use fresh plums?+
Dried sour plums are traditional for their concentrated acidity; fresh plums will dissolve too quickly.
What meat works best?+
Lamb shoulder or neck is ideal because the connective tissue melts into the sauce.
How do I know the stew is ready?+
The sauce should be thick, glossy, and have a deep orange hue from the saffron.
What is the best side dish?+
Serve exclusively with fluffy Iranian saffron-infused basmati rice (Chelow).
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