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Persian-Style Pumpkin Stew


"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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1 h 50 m servings 455 cals
Original recipe yields 4 servings

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  1. Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
  2. 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.
  3. 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

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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I have tried it several times and I love it.

Love it's sour and sweet taste!