Persian Pumpkin Stew

This Persian Pumpkin Stew, known as Khoresht-e Kadoo, is a comforting and aromatic dish that balances savory meat with sweet vegetables. The stew simmers slowly, allowing the lamb to become fork-tender while the pumpkin absorbs the rich flavors of turmeric, cinnamon, and saffron. Dried prunes are added at the end, providing a subtle sweetness that complements the earthy spices without overpowering the dish. The result is a thick, flavorful broth that coats the tender ingredients perfectly. It pairs beautifully with steamed basmati rice, making it a complete and satisfying meal. Ideal for cozy family dinners or special occasions, this recipe offers a taste of traditional Persian cuisine with accessible ingredients.

Cooking Method: Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 5

Calories: 244.0

Description

This Persian Pumpkin Stew, known as Khoresht-e Kadoo, is a comforting and aromatic dish that balances savory meat with sweet vegetables. The stew simmers slowly, allowing the lamb to become fork-tender while the pumpkin absorbs the rich flavors of turmeric, cinnamon, and saffron. Dried prunes are added at the end, providing a subtle sweetness that complements the earthy spices without overpowering the dish. The result is a thick, flavorful broth that coats the tender ingredients perfectly. It pairs beautifully with steamed basmati rice, making it a complete and satisfying meal. Ideal for cozy family dinners or special occasions, this recipe offers a taste of traditional Persian cuisine with accessible ingredients.

Ingredients

stew meat (lamb or beef), cut into chunks
pumpkins (or 1 medium-small), peeled, seeded, and cut into 2-inch cubes
dried prunes
tomato paste
turmeric
cinnamon
onion, chopped
warm water
saffron threads, dissolved in warm water
salt and pepper
water (plus more as needed)
corn oil or vegetable oil

Directions

1
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a drizzle of oil and brown the stew meat in batches, ensuring all sides are seared. Remove meat and set aside.
2
In the same pot, add a little more oil if needed and sauté the chopped onion until translucent and slightly softened.
3
Return the browned meat to the pot. Add 1.5 cups of water, tomato paste, turmeric, cinnamon, salt, and pepper. Stir well to combine.
4
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the meat is tender and nearly falling apart. Check occasionally and add small amounts of water if the stew becomes too dry, but avoid making it watery.
5
While the meat simmers, prepare the pumpkin. Peel, seed, and cut into 2-inch cubes.
6
Heat corn oil in a separate skillet over medium heat. Brown the pumpkin pieces on both sides until they are slightly flexible and have brown spots, but are not fully cooked through. This step adds flavor and texture.
7
Add the browned pumpkin pieces to the pot with the meat. Cover and continue to simmer for an additional 20-30 minutes, until the pumpkin is tender but still holds its shape. A fork should pierce it easily without breaking it apart.
8
Stir in the dissolved saffron water.
9
In the last 5 minutes of cooking, add the dried prunes to the stew. Allow them to warm through without breaking down.
10
Adjust salt and pepper to taste. Serve hot over steamed basmati rice.

Nutrition Facts

Servings 5 cups

Amount Per Serving
Calories 244.0kcal

% Daily Value *
Total Fat 13.6g21%
Saturated Fat 4.5g23%
Cholesterol 70.4mg24%
Sodium 615.2mg26%
Total Carbohydrate 10.2g4%
Dietary Fiber 0.6g3%
Sugars 4.5g
Protein 20.4g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: persian, stew, pumpkin, lamb, saffron, prunes, turmeric, cinnamon, khoresht, middle eastern, slow cook, comfort food, basmati rice, dinner, vegetable stew, meat stew, spiced, aromatic, tender, family meal

Read it online: https://www.chefs-mate.com/recipe/persian-pumpkin-stew/