Ingredients
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500 gr Pumpkin
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1 Onion
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300 gr dried plums
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1 tablespoon Tomato paste
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1 tablespoon Pomegranate paste
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1 tablespoon Pomegranate sauce
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1 teaspoon Salt
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1 teaspoon Red pepper
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1 teaspoon Turmeric
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1 Cup Water
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3 tablespoon Oil
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5 tablespoon Saffron
Directions
I love pumpkin stew! It’s a delicious and healthy dish that’s perfect for a cold fall day. I like to make my pumpkin stew with prunes because they add sweetness and tartness that tastes great.
Every fall, I buy some beautiful pumpkins, keep one in the corner of my kitchen, and make stew and dessert with the rest.
Khoresh Kadoo Halvaii is one of the most delicious Iranian stews, which has a sour and sweet taste like fesenjan. It seems strange, sweet pumpkin and pickled plum, but I promise you, if you eat this stew once, you will love it.
I’ll cut the pumpkin in half and remove the seeds. I don’t throw the seeds away, though! I use them to make delicious vegan pumpkin milk.
How To Make Homemade Pumpkin Seed Milk
I’ll cut it into smaller pieces and freeze it for the coming days in winter so it defrosts quickly.
If you can, empty the inside of the pumpkin and make something interesting for Halloween.
The pumpkin is a good source of beta-carotene, which is converted to vitamin A in the body. Vitamin A is important for vision, skin health, and immune function.
The prunes in the stew are also a good source of fiber and potassium. Fiber helps to keep the digestive system healthy, and potassium is important for blood pressure regulation.
I also make a simple and delicious dessert with pumpkin, which I will post the link to here.
This recipe is very simple to prepare, so it is perfect for busy weeknights. Plus, it is packed with nutrients and flavor.
I made this stew without meat or chicken, but you can add vegan chicken or beyond meat to it.
Tips and tricks:
Here are some tips and tricks for making the best pumpkin stew with prunes:
- This stew is prepared very quickly, so pour a little water to quickly thicken to preserve the texture of the pumpkin.
- If you like, add sugar to smooth the stew.
- The stew must be cooked on low heat so the pumpkin is not crushed.
- This recipe can be changed easily; you can use cooked beans in this stew.
- If your prunes have seeds, be careful of the seeds inside the food.
- If you like a spicy stew, add some cayenne pepper or chili powder.
- If you’re short on time, you can use canned pumpkin puree instead of fresh pumpkin.
- For a creamier stew, add a splash of coconut milk.
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Steps
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1
Done
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Cut the pumpkin into small pieces and roast it a little to get its raw taste. |
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2
Done
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Pour the roasted pumpkin into the container and set aside. |
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3
Done
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Add salt, red pepper, turmeric, and tomato paste and stir. |
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4
Done
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Add the pumpkin to the onion ingredients. |
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5
Done
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Add the dried plums along with the pumpkin so that they cook evenly and maintain the texture of the pumpkin and plums with low heat. |
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6
Done
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Add a little brewed saffron and a spoonful of pomegranate sauce and paste to make the stew fragrant. |
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7
Done
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At this stage, when you have to add a little water, be careful to pour enough water so that the stew is not watery and comes with low heat and low consistency. |
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8
Done
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After twenty to thirty minutes, the pumpkin stew is ready, and you can put it in your favorite dish and serve the stew hot with rice or bread. Enjoy! |
