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My review
Persian-Style Pumpkin Stew
Soheila
"Are you looking for a new taste of a pumpkin dish? Here it is! This is a Persian sweet and sour stew that my grandma used to cook with fried beef patties instead of beef stew pieces; that one was wonderful too. This stew is served with cooked rice."
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Ingredients
1 h 50 m servings 455 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
- Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes.
- Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.
Footnotes
- Cook's Notes:
- Eight 2-inch cubes of pumkin is enough for 4 servings, but you can add more if you like.
- I like to substitute yellow squash for the pumpkin. If you like more tasty stew you can add more sugar or vinegar.
Nutrition Facts
Per Serving: 455 calories; 25.9 g fat; 37.7 g carbohydrates; 21.4 g protein; 62 mg cholesterol; 1215 mg sodium. Full nutrition
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