Best 3 Persian Style Pumpkin Stew Recipes

Persian style pumpkin stew, also known as "khoresht kadoo halabili", is a delightful and traditional Iranian dish that combines the flavors of sweet pumpkin, succulent lamb or beef, and aromatic spices. Served over fluffy basmati rice, this stew is a hearty and comforting meal that is enjoyed by people of all ages.

Let's cook with our recipes!

PERSIAN-STYLE PUMPKIN STEW

Persian-Style Pumpkin Stew image

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

Ingredients

3 tablespoons vegetable oil, divided
½ pumpkin - peeled, seeded, and cut into 2-inch cubes
1 small onion, chopped
2 cloves garlic, minced
½ teaspoon ground turmeric
1 pound beef stew meat, cut into 1 inch cubes
2 cups water
½ teaspoon ground black pepper
12 pitted prunes
2 tablespoons vinegar
2 tablespoons sugar
2 teaspoons salt
½ teaspoon ground cinnamon
⅓ teaspoon saffron

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

Persian Lamb or Beef Pumpkin Stew image

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

Ingredients

1 lb stew meat (lamb or beef)
2 small pumpkin
1/2 cup dried prune
3 tablespoons tomato paste
1 teaspoon turmeric
1/8 teaspoon cinnamon
1/2 medium onion, chopped
salt and pepper
1/4 cup water (optional)
1 pinch saffron, disolved in the water (optional)

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-STYLE PUMPKIN STEW

Persian-Style Pumpkin Stew image

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 Beef Stew

Time 1h50m

Yield 4

Number Of Ingredients 14

Ingredients

3 tablespoons vegetable oil, divided
½ pumpkin - peeled, seeded, and cut into 2-inch cubes
1 small onion, chopped
2 cloves garlic, minced
½ teaspoon ground turmeric
1 pound beef stew meat, cut into 1 inch cubes
2 cups water
½ teaspoon ground black pepper
12 pitted prunes
2 tablespoons vinegar
2 tablespoons sugar
2 teaspoons salt
½ teaspoon ground cinnamon
⅓ teaspoon saffron

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

Tips:

Choose the right pumpkin: For the best flavor and texture, select a firm, ripe pumpkin with a deep orange color. Avoid pumpkins that are too soft or have blemishes.
Cut the pumpkin into small pieces: This will help the pumpkin cook evenly and will also make it easier to blend into a smooth puree.
Sauté the onions and garlic until they are soft and fragrant: This will help to build flavor in the stew.
Use a good quality vegetable broth: This will also help to enhance the flavor of the stew.
Add the spices and cook for a few minutes: This will allow the spices to bloom and release their flavor.
Simmer the stew until the pumpkin is tender: This will take about 20-30 minutes.
Garnish with fresh herbs and yogurt: This will add a pop of color and flavor to the stew.

Conclusion:

This Persian-style pumpkin stew is a delicious, hearty, and healthy meal that is perfect for a cold winter day. The stew is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you are looking for a new and exciting recipe to try, give this Persian-style pumpkin stew a try. You won't be disappointed!