Khoresh Kadoo Halvaei (خورش کدو حلوایی) — | Persian Pumpkin Stew

• 800 gPumpkin (peeled, seeded) (cut into 4 cm cubes)
• 250 gOnion (thinly sliced)
• 45 mlOlive oil (divided)
• 200 gCarrot (cut into 1 cm half-moons)
• 30 gTomato paste (about 2 tablespoons)
• 3 gGround turmeric (about 1 teaspoon)
• 7 gSea salt (about 1 1/4 teaspoons, plus more to taste)
• 1 gFreshly ground black pepper (about 1/2 teaspoon)
• 600 mlWater (hot, plus extra if needed)
• 30 mlFresh lemon juice (about 2 tablespoons, added at the end)

Instructions

1. 1

   Pumpkin prep: peel, seed, and cut the pumpkin into 4 cm cubes (aim for even size so they cook uniformly). Slice the onion thinly and cut carrots into 1 cm half-moons. Set a 4–5 liter heavy pot over medium heat for 2 minutes to preheat; this helps the onions sweat evenly without scorching.

2. 2

   Build the base: add 30 ml olive oil to the pot, then add onions with 2 g of the salt. Cook over medium heat for 12–15 minutes, stirring every 2 minutes, until onions turn golden and soft. Add turmeric and black pepper; stir constantly for 30 seconds so the spice blooms without burning.

3. 3

   Toast the tomato paste: push onions to the sides and add tomato paste to the center with the remaining 15 ml olive oil. Fry the paste for 2–3 minutes, stirring, until it darkens slightly and smells sweet (this removes raw acidity). Add carrots and cook 3 minutes to coat them in the spiced paste.

4. 4

   Simmer the carrots: pour in 600 ml hot water and scrape the bottom to dissolve any browned bits. Bring to a gentle boil over medium-high heat (about 4–6 minutes), then reduce to low, cover, and simmer 20 minutes. The carrots should be partially tender but not fully soft at this stage.

5. 5

   Add pumpkin carefully: uncover and gently nestle pumpkin cubes into the simmering liquid in a single layer as much as possible. If needed, add 60–120 ml additional hot water so the liquid comes about halfway up the pumpkin. Cover and simmer on low for 25–30 minutes, avoiding vigorous boiling to prevent breakage.

6. 6

   Finish and balance: when pumpkin is tender (a knife slides in with slight resistance), season with the remaining salt to taste. Turn heat to the lowest setting, add fresh lemon juice, and simmer uncovered for 5 minutes to brighten the stew. Rest off-heat, covered, for 10 minutes to thicken and meld flavors before serving.