- 3 tablespoons vegetable oil, divided
- 1/2 pumpkin - peeled, seeded, and cut into 2-inch cubes
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground turmeric
- 1 pound beef stew meat, cut into 1 inch cubes
- 2 cups water
- 1/2 teaspoon ground black pepper
- 12 pitted prunes
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/3 teaspoon saffron (optional)
- 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.
04/25/2018
recipepes.com
Persian-Style Pumpkin Stew, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
