Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

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.


Recipe Summary

1 hr 30 mins
1 hr 50 mins
20 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

455 calories; protein 21.4g; carbohydrates 37.7g; fat 25.9g; cholesterol 62.5mg; sodium 1214.6mg. Full Nutrition