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.
Persian-Style Pumpkin Stew Ingredients
3 tablespoons vegetable oil, divided
pumpkin - peeled, seeded, and cut into 2-inch cubes
1 small onion, chopped
2 cloves garlic, minced
teaspoon ground turmeric
1 pound beef stew meat, cut into 1 inch cubes
2 cups water
teaspoon ground black pepper
12 pitted prunes
2 tablespoons vinegar
2 tablespoons sugar
2 teaspoons salt
teaspoon ground cinnamon
? teaspoon saffron
How to Make Persian-Style Pumpkin Stew
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.
Persian-Style Pumpkin Stew Nutritions
Calories: 454.9 calories
Carbohydrate: 37.7 g
Cholesterol: 62.5 mg
Fat: 25.9 g
Fiber: 3.4 g
Protein: 21.4 g
SaturatedFat: 7.8 g
ServingSize:
Sodium: 1214.6 mg
Sugar: 20.5 g
TransFat:
UnsaturatedFat:
Persian-Style Pumpkin Stew Reviews
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 didnt have prunes, so replaced them with apple.
Love its sour and sweet taste
It would have been better with camel, but it was still very nice
I have tried it several times and I love it.
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