Khoresh Kadoo Halvai ba Aloo (خورش کدو حلوایی با آلو) — Persian Pumpkin & Prune Stew

• 1000 gLamb leg or shank, bone-in, cut into 6 pieces (Trim excess surface fat; keep bone for richer broth)
• 10 gSea salt (About 1 3/4 tsp, divided)
• 45 mlVegetable oil (3 tbsp, divided)
• 350 gYellow onions, thinly sliced (For piaz dagh)
• 2 tspTurmeric powder (Added to onions for classic khoresh aroma)
• 30 gTomato paste (2 tbsp; sauté until brick-red)
• 1200 mlWater (Plus more as needed to maintain a gentle simmer)
• 0.25 tspSaffron threads (Bloomed in hot water for maximum color and aroma)
• 60 mlHot water (1/4 cup, for blooming saffron)
• 900 gPumpkin (kadoo halvaei), peeled and cut into 4 cm wedges (Use a sweet, dense pumpkin; remove seeds and stringy core)
• 180 gDried prunes (Aloo Bukhara), pitted (Rinsed and soaked to plump)
• 300 mlWarm water (For soaking prunes)
• 45 mlFresh lemon juice (3 tbsp; adjust at the end for a mols balance)
• 25 gGranulated sugar (2 tbsp; add gradually to taste)
• 0.5 tspBlack pepper, freshly ground (Optional but recommended with lamb)

Instructions

1. 1

   Bloom the saffron: grind 0.25 tsp saffron threads and stir with 60 ml hot water (not boiling, about 80–90°C). Cover and rest 15 minutes. Meanwhile, rinse 180 g dried prunes, cover with 300 ml warm water, and soak 20 minutes until plump; drain and reserve separately.

2. 2

   Make piaz dagh: heat 30 ml vegetable oil in a heavy pot over medium heat. Add 350 g sliced onions and cook 18–22 minutes, stirring often, until deeply golden and sweet. Stir in 2 tsp turmeric for 30 seconds to bloom, then push onions to the sides to create a clear spot for searing the meat.

3. 3

   Season lamb with 6 g of the sea salt (about 1 tsp). Increase heat to medium-high, add lamb pieces to the pot, and sear 6–8 minutes total, turning to brown all sides. Add 0.5 tsp black pepper, then stir lamb through the onions so the fond and onion sweetness coat the meat evenly.

4. 4

   Add 30 g tomato paste and sauté 2–3 minutes, stirring constantly, until it darkens to a brick-red color and loses its raw taste. Pour in 1200 ml water, scraping the bottom well. Bring to a gentle boil, then reduce to a low simmer, cover, and cook 75–90 minutes until lamb is nearly tender.

5. 5

   While the lamb simmers, roast the pumpkin: preheat oven to 220°C. Toss 900 g pumpkin wedges with the remaining 15 ml vegetable oil and 2 g sea salt (about 1/3 tsp). Roast 18–22 minutes, turning once, until edges caramelize but pieces still hold their shape.

6. 6

   When lamb is nearly tender, add the drained prunes and the roasted pumpkin to the pot. Pour in the bloomed saffron infusion. Simmer uncovered 25–35 minutes, stirring very gently once or twice, until the stew thickens slightly and pumpkin becomes silky without breaking apart.

7. 7

   Finish the mols balance: stir in 45 ml fresh lemon juice and 25 g sugar. Simmer 8–10 minutes to meld flavors, then taste and adjust with the remaining sea salt (about 2 g) if needed. Rest the khoresh off heat, covered, for 10 minutes for a smoother, more unified sauce.