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My review
Persian-Style Pumpkin Stew
2
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 455Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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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
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Newest
5/24/2018
Made it with chicken, delicious! (Of course, the time of cooking changes accordingly) Also, I loved that this recipe has saffron. Oh and the second time I made this, we didn't have prunes, so re...