Description Edit

This is a great Persian dish that isn't too spicy. Substitute any kind of meat or poultry you want.

Ingredients Edit

Directions Edit

  1. Heat oil on medium high.
  2. Sprinkle beef with salt and pepper and brown in oil for 5–8 minutes, stirring frequently.
  3. Add stock and cinnamon, bring to boil.
  4. Reduce heat, and simmer for 1 hour.
  5. Stir in onions, squash or sweet potato, vinegar, and honey, bring back to a boil Lower heat, cover, and simmer for 30 minutes until meat and vegetables are tender.
  6. Meanwhile, cook couscous in another pot.
  7. Add prunes and chickpeas to stew, cover, and heat just until mixture returns to a boil (about 2 minutes).
  8. Serve stew over couscous.
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