Skip to content
eatmundo

Iran · Food

Khoresh Aloo (Plum Stew)

90 min
660 kcal
4 servings

By eatmundo · August 4, 2026

Khoresh Aloo (Plum Stew)🇮🇷AI-generated image

Same ingredients, elsewhere in the world

3 matches

Dishes from other countries' kitchens, made from the same core ingredients as Khoresh Aloo (Plum Stew). The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

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.

According to eatmundo's ingredient comparison, the closest dish to Khoresh Aloo from another cuisine is Lamb Tagine with Caramelized Onions (Morocco): the two share 57% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
Adapt this recipe:
4 servings

How 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

What is Khoresh Aloo?

Khoresh Aloo is an Iranian stew made primarily with lamb, onions, and sour plums, seasoned with turmeric and saffron. It is typically served as a main course alongside steamed basmati rice.

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).

Keep exploring