PREPARATION KHORESHT-E ALOO ESFENADJ
First, wash the spinach, drain it well, put it in a pan while it is still slightly moist and heat it. As soon as the spinach collapses, drain well in a colander. Set aside
Finely grind saffron with a little sugar in a mortar, add 20 ml of hot water and leave to infuse for 10 minutes.
Dice onions and fry in 1 tbsp oil until glassy, press garlic and add.
Add chicken breast fillet to onions and fry, reduce heat. Add turmeric, 1 pinch of cinnamon, salt and pepper, add chicken broth and simmer for about 10 minutes. If you are using chicken shanks, do the same, but simmer until tender for 30 minutes.
Cut lime and orange in half, squeeze. Grate zest from half an orange.
After 10 minutes of cooking, add spinach, lime juice, orange juice, orange zest and saffron water to chicken and cook for another 5 minutes.
Caramelize prunes in 1 tablespoon oil and add remaining cinnamon until fragrance rises and prunes swell.
Add prunes to chicken and cook for another 5 minutes. Season again with salt and pepper if necessary.
Roast almond flakes in a pan without fat and sprinkle over the Khoresh at the end of the meal.
Serve with Polo - Persian rice with potato Tah Dig.