This is a great Persian dish that isn't too spicy. Substitute any kind of meat or poultry you want.
- 1 tablespoon vegetable oil
- 1 lb boneless beef roast, in ¾ inch chunks
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2¼ cups beef stock
- 1½ teaspoons cinnamon
- 8 ounces white pearl onions, peeled
- 8 ounces butternut squash or sweet potatoes, in ½ inch cubes
- 3 tablespoons vinegar
- 1 tablespoon honey
- 1 cup pitted prunes
- ¾ cup couscous (or quick cooking brown rice)
- chickpeas, to taste
- Heat oil on medium high.
- Sprinkle beef with salt and pepper and brown in oil for 5–8 minutes, stirring frequently.
- Add stock and cinnamon, bring to boil.
- Reduce heat, and simmer for 1 hour.
- 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.
- Meanwhile, cook couscous in another pot.
- Add prunes and chickpeas to stew, cover, and heat just until mixture returns to a boil (about 2 minutes).
- Serve stew over couscous.