Khoresht Kadoo (خورش کدو) — Persian Pumpkin Stew

• 800 gPumpkin (peeled, seeded, cut into 4 cm cubes) (Use firm, sweet pumpkin or winter squash)
• 250 gYellow onions (thinly sliced) (About 2 medium)
• 200 gCarrots (peeled, cut into 1 cm rounds) (About 2 medium)
• 45 mlOlive oil (3 tablespoons)
• 30 gTomato paste (2 tablespoons)
• 2 tspGround turmeric (For earthy warmth and color)
• 1.5 tspSea salt (Add in stages; adjust to taste)
• 0.5 tspFreshly ground black pepper
• 600 mlWater (Plus extra if needed during simmering)
• 30 mlFresh lemon juice (2 tablespoons, added at the end for brightness)

Instructions

1. 1

   Heat a heavy pot over medium heat for 2 minutes. Add the olive oil, then the sliced onions and 1/2 teaspoon of the sea salt. Cook 10–12 minutes, stirring often, until the onions are soft and lightly golden; reduce heat if they brown too fast to avoid bitterness.

2. 2

   Add the turmeric and black pepper and stir for 30 seconds to bloom the spices. Add the tomato paste and cook 2 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. This step deepens color and prevents a sharp tomato taste in the finished stew.

3. 3

   Add the carrots and stir to coat in the onion-spice mixture. Pour in 600 ml water and bring to a gentle boil over medium-high heat, about 4–6 minutes. Reduce to low, cover, and simmer 15 minutes so the carrots begin to soften before the pumpkin goes in.

4. 4

   Add the pumpkin cubes and the remaining 1 teaspoon sea salt. Gently stir once to submerge, then keep the heat at a low simmer. Cover and cook 20–25 minutes, stirring very carefully once halfway through, until the pumpkin is tender but still holds its shape.

5. 5

   Uncover and simmer 8–10 minutes to thicken the sauce to a spoon-coating consistency. If it looks dry, add 60–120 ml water; if it is too thin, continue uncovered a few minutes more. Turn off the heat and stir in the fresh lemon juice. Rest 5 minutes before serving.