Recipe: Persian Pumpkin Stew (using beef or lamb)

PERSIAN PUMPKIN STEW

1 pound stew meat (lamb or beef)
1 1/2 cups water
3 tablespoons tomato paste
1 teaspoon turmeric
1/8 teaspoon ground cinnamon
1 pinch saffron dissolved in 1/4 cup warm water (optional)
Salt and pepper to taste
2 small pumpkins (or 1 medium-small pumpkin)*
1/2 cup dried prunes
1/2 medium onion, chopped
Hot cooked Basmati rice (for serving)

Brown the meat.

Add about 1 1/2 cups water. Add tomato paste, turmeric, cinnamon, saffron and salt and pepper and sauteed onion. Cook covered at a simmer for about 1 1/2 to 2 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 pumpkin to the meat mixture 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 basmati rice.

*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.

Adapted from source: Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij