Spinach and Prune Khoresh

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

Meat and fruit dishes have recently become popular in the West, particularly in America. In the Middle East, they are a very ancient tradition. Moroccans and Persians excel in the art of those splendid combinations, each family daily repeating the dishes of the past with its own particular and individual variations.


  • 1 onion, finely chopped
  • Butter or oil
  • 500 g (1 lb)


In a large saucepan, sauté the onion gently in 2 to 3 tablespoons hot butter or oil until soft and golden. Add the meat and brown all over. Sprinkle with cinnamon and nutmeg, and season to taste with salt and pepper. Add about 600