Persian-style pumpkin stew

    1 hour 50 min

    Cubes of beef and pumpkin are cooked with onion, garlic and prunes. The stew is flavoured with turmeric, cinnamon and saffron.

    1 person made this

    Serves: 4 

    • 3 tablespoons vegetable oil, divided
    • 1/2 pumpkin - peeled, seeded and cut into about 8 large cubes
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 1/2 teaspoon ground turmeric
    • 450g diced beef
    • 500ml water
    • 1/2 teaspoon freshly 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)

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Heat 1 tablespoon oil in pan over medium high heat. Add pumpkin and cook until golden brown, about 5 minutes.
    2. Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and cook over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and cook until brown, about 5 minutes. Add water, salt and pepper; bring to the boil and then lower the heat. Simmer until beef is slightly tender, about 30 minutes.
    3. Stir pumpkin, prunes, vinegar, sugar, salt and cinnamon into stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.

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    Reviews in English (1)


    Made it with chicken, delicious! (Of course, the time of cooking changes accordingly) Also, I loved that this recipe has saffron. Oh and the second time I made this, we didn't have prunes, so replaced them with apple.  -  24 May 2018  (Review from Allrecipes US | Canada)