Persian-Style Pumpkin Stew Recipe

  • 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)
  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.