Persian Pumpkin Stew
 
the persian cookbook, "food of life" 
serving size : 1 preparation time :0:00 
categories : soups & stews persian 
 
1 lb.  stew meat, (lamb or beef)
2 small  pumpkin, or 1 med-small pumpk
1/2 cup  dried prunes
3 Tbsp  tomato paste
1 tsp  turmeric
1/8 tsp  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. 
 
 
-- 
(ID: 8398) Mirror: rec.food.recipes: Mon, Mar 29, 2004


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