PERSIAN-STYLE PUMPKIN STEW
Are you looking for a new taste of a pumpkin dish? Here it is! This is a Persian sweet and sour stew that my grandma used to cook with fried beef patties instead of beef stew pieces; that one was wonderful too. This stew is served with cooked rice.
Provided by Soheila
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes
- 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.
- 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.
Nutrition Facts : Calories 454.9 calories, Carbohydrate 37.7 g, Cholesterol 62.5 mg, Fat 25.9 g, Fiber 3.4 g, Protein 21.4 g, SaturatedFat 7.8 g, Sodium 1214.6 mg, Sugar 20.5 g
PERSIAN LAMB OR BEEF PUMPKIN STEW
Make and share this Persian Lamb or Beef Pumpkin Stew recipe from Food.com.
Provided by LikeItLoveIt
Categories Stew
Time 35m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- 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.
PERSIAN LAMB AND CHICKPEA STEW (QORMEH SABZI)
A lovely, healthy, Persian dish, which can easily be made with cuts of beef. Try it in place of your usual stew some evening! :)
Provided by PalatablePastime
Categories Stew
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tbsp oil in a large heavy pan, and saute the lamb until well browned on all sides.
- Add the onion, cooking until soft, then add salt, pepper to taste, turmeric, lemon juice, and water, bringing to a boil.
- Lower heat and cover, simmering for 15 minutes.
- Heat 2 tbsp oil in a skillet and saute the onions, celery leaves, spinach, and parsley for 2 minutes, stirring constantly.
- Add these vegetables and the chickpeas to the meat and mix together thoroughly.
- Bring to a boil, then lower heat and simmer another 20 minutes, or until meat is tender, adding water as necessary to keep up with consistency.
- Serve with steamed basmati rice.
GHEYMEH (PERSIAN BEEF STEW)
Yummy Iranian stew. Can be hot, depending on how much of the spices you wish to put in. Very little prep, especially if you skip the potatoes, but this Persian beef stew takes several hours to cook, like any stew should.
Provided by calepine
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 3
Number Of Ingredients 13
Steps:
- Heat 1 1/2 tablespoons oil in a saucepan over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add stew meat, split peas, limes, tomato paste, salt, curry powder, turmeric, and pepper. Add just enough water to fully cover the surface of the mixture. Cover and simmer until split peas are tender and meat is cooked through and no longer pink in the center, 2 to 3 hours.
- Just before the stew is ready, heat 2 inches oil in a deep saucepan over medium heat to 300 degrees F (150 degrees C). Slice potatoes into 2-inch long, thin pieces and lower carefully into the hot oil in batches. Fry until soft, 4 to 5 minutes per batch. Transfer to a plate lined with paper towels to drain.
- Increase the heat so the oil is 400 degrees F (200 degrees C). Fry potatoes again, until golden and crisp, 4 to 5 minutes per batch. Remove from the oil and drain on fresh paper towels.
- Pour stew into bowls and place potatoes on the surface.
Nutrition Facts : Calories 721.6 calories, Carbohydrate 61.2 g, Cholesterol 62.5 mg, Fat 37.9 g, Fiber 21.4 g, Protein 37.2 g, SaturatedFat 9 g, Sodium 905.4 mg, Sugar 8.4 g
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