Butternut Squash and Prune Khoresh
This recipe is from New Food of Life and is basically an interesting stew (like all khoreshes). To make it, brown a couple of large sliced onions and a pound of stew meat or chicken legs (I used lamb), and add salt, pepper and a teaspoon of cinnamon. Add water to cover; cover and simmer for 30-60 minutes or until meat is tender. Peel a squash and cut into cubes. Brown the squash for 15-20 minutes in another pan over medium heat. Add the squash, a cup or two of pitted dried prunes, 2 tablespoons sugar, and 1/4 cup lime or lemon juice to the meat. Cover and simmer over low for 30-60 more minutes, or until everything is tender. It's very good and reheats well.
posted by Dryxine | 7:21 PM
2 Comments:
Tried to figure out the best size for the prune bits.
I think cutting them into ten parts or so is probably best, so their sweetness doesn't overwhelm the squash flavor.
Ah yes, but see, homogenizing the mixture will actually put the prunes in a better position to compete with the squash, since there will be no getting away from their sweetness then. If the prunes stay uncut (raw! and bigger than ever!), you can get a mouthful of prune, and then a subsequent mouthful of squash, and you can enjoy each of them individually. With small bits of prune, every mouthful is a prune-squash blend. The way to tame them is to keep the total amount small, not to make the parts smaller. But I can try it your way next time.
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