Persian Pumpkin Stew
The Persian cookbook, "Food of Life" Serving Size : 1
Preparation Time :0:00 Categories : Soups & Stews Persian
1 pound stew meat, (lamb or beef) 2 small pumpkin, or 1 med-
small pumpk
1/2 cup dried prunes 3 tablespoons tomato paste 1
teaspoon turmeric
2/8 teaspoon cinnamon
3/2 medium onion, chopped salt and pepper to taste 1 pinch
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.
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