• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Persian Pumpkin Stew

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 1 lb Stew meat; (lamb or beef)
  • 2 sm Pumpkin; or 1 med-small
  • -pumpk
  • 1/2 c Dried prunes
  • 3 tb Tomato paste
  • 1 ts Turmeric
  • 1/8 ts Cinnamon
  • 1/2 md Onion; chopped
  • Salt and pepper to taste
  • 1 pn Saffron disolved in 1/4c.
  • -warm water; optional


Brown the meat and add about 1 and 1/2 cups water. Add tomato paste,
turmeric, cinnamon, saffron and salt and pepper and sauteed onion. Cook
covered ata simmer for about 1 and 1/2 to two hours. Meat should be tender
and nearly falling apart stage. You may need to add water during cooking
but you shouldn't end up with more than the stated amount. You don't want
a watery stew. In the meantime, seed the pumpkin and slice into 2X2 inch
pieces and peel. Brown on both sides in corn oil. The pumpkin should
become brown in some places and somewhat flexible but not totally cooked.
Add to meat and cook covered an additional 20-30 minutes until tender but
not falling apart. A fork should go into the pumpkin easily but not break
it up. Add the prunes the last 5 minutes of cooking. They shouldn't
really cook too much but should get warm. Serve over hot basmatic rice.
Note on pumpkin: Baking pumpkins are the best since they
are sweeter and less stringy. I have used jack o lantern pumpkins when
feeling frugal and the dish was still good. You want about twice the
volume of meat in peeled pumpkin slices.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?