Pumpkin Stewed in Sour Cream, Uzbek Style
⏳ Time
40 minutes + 20 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Pumpkin Stewed in Sour Cream, Uzbek Style
Ingredients
- Pumpkin - 17.6 oz
- Sour Cream - 6.3 oz
- Vegetable Oil - 0 fl oz
- Garlic - 3 cloves
- Paprika - ½ teaspoon
- Dill - 1 tablespoon
- Ground Black Pepper - to taste
- Salt - to taste
- Walnuts - to taste
Step by Step guide
Step 1
Prepare the sauce. Add dill, paprika, black pepper, and crushed garlic to the sour cream and mix well.
Step 2
Sauté the pumpkin in oil until lightly golden. If the pumpkin was frozen, cook over high heat until the moisture from freezing evaporates.
Step 3
Add the sour cream sauce to the pumpkin. Season with salt to taste, and if necessary, add warm water to cover the pumpkin halfway. Mix and simmer together under a closed lid for another 15 minutes after boiling.
Step 4
When the pumpkin is ready, turn off the heat and let it sit covered for another 10–15 minutes.
Step 5
Before serving, sprinkle with chopped walnuts.
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