Persian Pumpkin Stew

* Exported from MasterCook *

Persian Pumpkin Stew

Recipe By : The Persian cookbook, "Food of Life"
Serving Size : 1 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
1/8 teaspoon cinnamon
1/2 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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