This Persian style pumpkin stew is a hearty and flavorful dish that combines tender chunks of pumpkin with aromatic spices. It is a perfect comfort food for the colder months, and the blend of sweet and savory flavors will satisfy your taste buds. The stew is made with fragrant saffron, warming cinnamon, and tangy pomegranate molasses, giving it a unique and exotic taste. Serve it over a bed of fluffy basmati rice or with some crusty bread to soak up the delicious sauce. This recipe is easy to make and will impress your family and friends with its vibrant colors and rich flavors.
Ingredients
- 1 small pumpkin, about 2 pounds, peeled and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground saffron, dissolved in 1 tablespoon hot water
- 2 tablespoons pomegranate molasses
- 2 cups vegetable broth
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
- 1/4 cup pomegranate seeds, for garnish
Directions
- Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and sauté until they become translucent, about 5 minutes.
- Add the minced garlic, ground cumin, ground turmeric, ground cinnamon, and ground cardamom to the pot. Cook for another 2 minutes, stirring constantly to toast the spices.
- Add the cubed pumpkin to the pot and stir to coat it with the spices. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and dissolved saffron. Stir well to combine.
- Bring the stew to a boil, then reduce heat to low and cover the pot. Simmer for 30 minutes, or until the pumpkin is tender and easily pierced with a fork.
- Stir in the pomegranate molasses and season with salt and pepper to taste. Cook for another 5 minutes to allow the flavors to meld.
- Remove from heat and garnish with chopped fresh parsley and pomegranate seeds.
- Serve hot with basmati rice or crusty bread.
