Gheimeh Kadoo Halvai (قیمه کدو حلوایی) — Sweet Pumpkin & Legume Stew

• 120 gDried red kidney beans (soaked 10–12 hours, drained)
• 140 gBrown lentils (rinsed)
• 700 gPumpkin (peeled, deseeded) (cut into 3 cm cubes)
• 250 gYellow onion (thinly sliced)
• 45 mlVegetable oil
• 2.5 tspTurmeric
• 1.5 tspGround cinnamon
• 0.5 tspBlack pepper
• 2.25 tspFine salt (about 13.5 g)
• 35 gGranulated sugar (adjusts the classic sweet-savory balance)
• 30 gTomato paste (optional but traditional in many homes for color and depth)
• 1200 mlWater (plus more if needed)

Instructions

1. 1

   Soak the red kidney beans in plenty of water for 10–12 hours, then drain and rinse well. This step helps the beans cook evenly and makes the stew gentler on digestion.

2. 2

   Add the soaked beans to a pot with 900 ml water and bring to a boil for 10 minutes, then reduce to a steady simmer. Cook for 35 minutes, stirring occasionally, until the beans are starting to soften but are not fully tender.

3. 3

   While the beans simmer, heat 45 ml vegetable oil in a heavy pot over medium heat and add the sliced onion. Fry for 12–15 minutes until deeply golden and sweet, because well-fried onions are the backbone of this stew’s flavor.

4. 4

   Add turmeric and black pepper to the onions and stir for 30 seconds to bloom the spices. If using tomato paste, add it now and fry for 2 minutes until it darkens slightly and loses its raw edge.

5. 5

   Stir in the rinsed lentils, then pour in the partially cooked beans along with their cooking liquid. Add enough additional water to reach a total of about 1200 ml liquid in the pot, then simmer for 20 minutes so the lentils begin to soften.

6. 6

   Add the pumpkin cubes, salt, sugar, and ground cinnamon, then stir gently to avoid breaking the pumpkin. Cover and simmer for 25–30 minutes, keeping the heat low so the pumpkin turns tender and the stew thickens naturally.

7. 7

   Uncover and simmer for 5–10 minutes to concentrate the sauce to a spoon-coating consistency. Taste and adjust with an additional 5 g sugar or 0.25 tsp salt only if needed, then rest the stew off-heat for 10 minutes so the flavors settle.