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.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 50 mins
• Calories: 455 Calories

Ingredients

• ½ teaspoon ground cinnamon
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 2 cups water
• 1 small onion, chopped
• 2 cloves garlic, minced
• ½ teaspoon ground turmeric
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 pound beef stew meat, cut into 1 inch cubes
• 3 tablespoons vegetable oil, divided
• ½ pumpkin - peeled, seeded, and cut into 2-inch cubes
• 12 pitted prunes
• ⅓ teaspoon saffron (Optional)

Recipe Instructions

Step 1

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

Step 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.

Step 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.