pumpkin stew with golden plum

a celebration of autumn colours and spices

prep: 10'
cook: 45-60'

For Iranians pumpkin is more than pumpkin bread and a decorative cute vegetable at the door. We adore our pumpkins in our savoury dishes as much as we fancy them in our desserts.


  • lamb meat 500g (1lb), cubed
  • 1 onion, finely chopped
  • pumpkin 300g (6,6 lb), cubed
  • Persian golden plum, 200g (4,4 lb)
  • vegetable oil 108 ml (1/2 cup)
  • turmeric 1 tbsp
  • cinnamon 1tsp
  • ground ginger 1tsp
  • salt and pepper
  • boiling water 1lit (4 cups)


  • using half of the oil, stir-fry the onion on medium heat
  • add turmeric and stir gently
  • add the meat and pepper
  • add boiling water from the kettle and let it simmer on medium heat for 30 to 45 minutes or until the meat is tender
  • in a separate pan, heat the remaining oil and sautee the pumpkin cubs until they change colour and are a bit tender
  • soak the golden plums in 250 ml (1 cup) of boiling water in a bowl
  • let it rehydrate
  • once the meat is cooked, add the sauteed pumpkin and rehydrated plums
  • cook for 15 more minutes
  • add the ground cinnamon, ginger and salt to taste

This delicious and aromatic stew can be served on a bed of steamed white rice.

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