Persian Gambian Domoda

Serves 4
Domoda Preparation
1 pound Angus beef eye of round steak, cut into cubes
4 cups sweet potatoes, cut into cubes
2 XL Knorr bouillon cubes
1 medium onion, diced
1 teaspoon turmeric
1 16 oz can tomato paste
1 tablespoon olive oil
3 cloves of garlic, peeled and minced
3 Roma tomatoes, diced
¼ teaspoon salt (add add’l for taste)
¼ teaspoon pepper (add add’l for taste)
1 bonnet chili pepper, diced
¾ cup natural unsweetened peanut butter (or almond butter)
2 ½ cups water
½ cup Ab-ghooreh (Persian Verjuice or Sour Grape Juice)

Place olive oil in a medium pot and bring to medium/high heat. Add meat and cook until slightly red in centers and then add onions. Continue to cook until onions are golden. Add garlic and cook additional 1-2 mins on medium heat while stirring frequently. Add turmeric, salt, and pepper. Add tomatoes and tomato paste. Mix until incorporated. Add chilies and peanut butter. Stir. Add water and bouillon cubes. Bring to a boil then reduce heat. Cover and simmer for about 15 minutes. Add the Persian Sour Grape Juice and squash and mix. Cover again and simmer for additional 35-40 minutes or until squash is tender.

Rice Preparation
3 cups brown basmati rice
1 teaspoon salt
2 tablespoons water
2 tablespoons olive oil

Wash rice several times to remove all excess starch. Add rice to a large sauce pan and fill water about 1 inch above the rice. Add salt. Let rice soak for about 2 hours. Once rice has soaked place on stove and bring to a boil. Cook until rice is al dente or until rice is still a little hard in the middle (about 18-20 mins). Strain the rice and set aside. Pour water and olive oil in the bottom of the same pan. Pour rice back into pan. Put on low heat. Cover lid with a towel and place lid on top. I cover the lid with a towel to prevent moisture from the rice from making rice soggy.