RISE & SHINE KAUT43 OKC
No No No, I did not come up with a stew version of the “PSL.” Pumpkin stew in Iran is legit… and delicious.
So my Persianess did collide with my Octoberness when I was thinking of something beautiful to make this week on “Rise & Shine.” Not very many people actually cook with pumpkins around here, but it is a legitimate fruit/squash and tastes great in many dishes.
If using pumpkin for this recipe, and I only say that because you can substitute acorn or butternut squash, you need to be sure you use “Pie Pumpkin” or a similar variety of pumpkin.
Technically the Jack-o-Lantern pumpkins used to decorate doorways and homes around this time of year ARE EDIBLE. It’s just they’re not very good. Stringy and watery in texture, they’re grown for decorative purposes and not the dinner table; best to keep them out of your pies.
Loads of flavor this stew has, obviously with the savory and aromatic ingredients, but with the addition of ground turmeric, cinnamon, and saffron, Khoresh Kadoo Halvaie is (now) a fall favorite in my home.
Vegetarian? No sweat and there aren’t too many vegetarian options in Persian cuisine. Just leave out the meat, simply. In fact, while researching this idea and many berries of this Persian dish, on a small few added meat. Pumpkin stew is just that… pumpkin and other vegetables; no meat.
Persian Pumpkin-Beef Stew - Serves 5
1 1/2 - 2 pounds beef chuck, trimmed and cubed 1” pieces
1 medium yellow onion, 1/2” dice
2 large fresh garlic cloves, smashed and minced
2-3 medium carrots, 1/2” dice
1 small (1 - 1 1/2 pounds) “pie pumpkin” peeled and cubed 1” pieces(may substitute butternut squash or acorn squash)
14.5 ounce can whole peeled tomatoes with the juice
In The Kitchen With Scotty “Cook’s Line Seasoning” to taste or your own salt and black pepper
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2-3 cups water
Juice of one large lemon
Saffron water (1 teaspoon ground saffron threads steeped in 2 tablespoons boiling water)
Fresh pomegranate seeds and chopped parsley (optional ) of garnish
In a large dutch oven or heavy bottom stew pot, add a tablespoon or two of olive oil and begin to heat. When the oil starts to shimmer, In small batches as to not overcrowd the pan, add the cubed and trimmed beef, and season with “Cook’s Line Seasoning” or your own salt and pepper to taste. Brown on all sides and remove to a separate bowl. Continue the step until all of the meat has been browned.
Add a little oil to the pan if needed. Add the onion and garlic, and begin to cook gently until the onion is tender and lightly caramelized.
Next, add the cubed carrot and pumpkin. Cook gently in the pan for ten minutes until slightly tender. Add the ground turmeric and cinnamon, and continue cooking.
Add the whole peeled tomatoes along with the juice, followed up with the browned stew meat. Make sure to add all the juices from the cooked meat.
Give the stew a gently stir to combine all of the ingredients. Cover the stew with enough water so that it just covers the top. Cover your stew and cook gently for 45 minutes or until the beef is tender.
When ready to serve, add the juice of one large lemon, and the saffron water. Stir to combine and taste for any additional seasoning. Season to taste.
Serve the stew with Persian Rice found here, sprinkle of pomegranate seeds, and-or chopped parsley. Enjoy!