Persian Pumpkin Rice with Pomegranate Stew
Ingredients
- 1 Small pumpkin (or butternut squash)
- 2 Medium onions, thinly sliced
- 2 cup Basmati rice
- 2 tablespoon Cooking oil
- ½ teaspoon Turmeric
- Salt and pepper to taste
- ¼ teaspoon ground cinnamon
- 1 onion, thinly sliced
- 2 cup Fresh pomegranate seeds
- ½ teaspoon Black pepper
- ~½ cup Water
- 1-2 tablespoon Optional: pomegranate molasses or paste
- 1-2 Optional: sugar
- 2-3 Optional: garlic cloves, sliced
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