Every Persian family seems to have its own cherished recipe for khoresh, or stew. In this easy one, sweet potatoes are steeped in orange juice and deeply infused with the heavenly flavor of homemade Persian Allspice. Serve this over basmati rice.
* Make the Persian Allspice ahead of time. If you use an electric spice grinder, this will take just minutes.
* Get the rice going before you begin.
* You can use peaches or nectarines in place of the sugar plums or prunes.
Grind everything together in a spice grinder until it becomes a fairly uniform powder
2 to 3 tablespoons vegetable oil and/or butter
3 cups chopped onion
3 tablespoons Persian Allspice (above)
2 teaspoons salt
2 1/2 tablespoons minced garlic
8 cups peeled, cubed sweet potatoes or yams (about 3 pounds)
3 cups orange juice
1 1/2 cups sugar plums or prunes (fresh or dried), pitted and sliced
1 pound fresh spinach, cleaned and stemmed ( or 1 10-ounce package frozen leaf spinach, defrosted)