Khoresh-e Kadoo Halvaei is a Persian autumn stew of tender lamb and golden pumpkin, slowly simmered with onions, warm spices and sour golden prunes. The pumpkin brings a gentle sweetness, the prunes and lemon bring the sour, and saffron stirred in at the end gives the stew its beautiful colour and perfume.
You can use any variety of pumpkin, but those with a nutty taste, such as Uchiki Kuri or butternut squash, give the stew a lovely depth.
My Maman suggested this dish, and while I'm not sure I ever tasted it during my time in Iran, the way she described it made my mouth water and inspired me to create this recipe for you.
Serve it the way I do: with golden Persian saffron rice and a perfect crispy tahdig, finished with slivered pistachios.
Cook the most popular Persian dishes at home with the help of my e-book.Watch me make it step by step in Maman's Table, my online cooking course.
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Time
Prep: 20 min Cook: 2 h Total: 2 h 20 min
Ingredients (serves 4)
500g / 1.1 lb lamb leg or shoulder, cut into 4cm / 1½ inch cubes
1 marrow bone (optional)
500g / 1.1 lb pumpkin, cut into 2cm / ¾ inch slices (Uchiki Kuri can keep its skin on; butternut squash works too)
2 onions, peeled and finely chopped
8 golden sour prunes (ālu bokhārā)
2 tbsp tomato paste
5–6 cardamom pods, lightly crushed
1 cinnamon stick
1 tsp turmeric
½ tsp black pepper
½ tsp ground saffron, bloomed in 4 tbsp hot water
Juice of 1 lemon, to taste
6 tbsp vegetable oil
Salt, to taste
1–2 tsp sugar (optional, for a sweeter, sweet-and-sour taste)
Slivered pistachios, to garnish
Method
Bloom the saffron
Grind the saffron, cover it with 4 tbsp hot water and leave it to steep while the stew cooks.
Sear the lamb
Heat 3 tbsp vegetable oil in a heavy pan over high heat. Brown the lamb on all sides until golden, then lift it out.
Caramelise the onions
In the same oil, cook the onions over low to medium heat for about 15 minutes, until soft and golden.
Fry the spices
Add the cinnamon stick, crushed cardamom, tomato paste, turmeric and black pepper. Stir well and fry gently for a few minutes.
Simmer the stew
Return the lamb to the pan with the prunes and the marrow bone, if using. Pour in 500ml / 2 cups freshly boiled water and season with salt. Cover and simmer on low for about 1½ hours, until the lamb is tender. Add a splash of boiling water whenever it needs it.
Gild the pumpkin
Meanwhile, heat the remaining 3 tbsp oil in a frying pan and fry the pumpkin slices until golden on both sides. Set aside.
The last 20 minutes
Once the lamb is tender, remove the cinnamon stick. Scoop the marrow out of the bone into the stew, then discard the bone.
Stir in the bloomed saffron and the lemon juice. For a sweeter, sweet-and-sour taste, add the sugar now too.
Gently lay the golden pumpkin slices in the stew, cover and simmer for 20 minutes, until the pumpkin is soft but still holding its shape.
Taste and serve
Taste and adjust with a little more salt or lemon. Be careful of any stones in the prunes.
Scatter with slivered pistachios and serve with golden Persian saffron rice and crispy tahdig. Nooshe jan!
I hope you enjoyed this recipe. I’d love to see your Khoresh Kadoo! Feel free to tag me with @igotitfrommymaman on Facebook or Instagram so I can take a look and give you a thumbs up!
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