Persian Pumpkin and Prune Stew (Khoresh Kadoo Halvai ba Aloo)
"Embrace the golden warmth of Persian autumn with this exquisite balance of honeyed pumpkin, succulent lamb, and the sophisticated tang of sun-dried prunes."
Instructions
Heat a small amount of oil in a heavy pot over medium heat. Add the meat and fried onion, sautéing until the meat is lightly browned and fragrant.
Add about 4 cups of water and bring to a gentle boil. Reduce the heat, cover, and simmer until the meat is partially tender, about 45–60 minutes.
Stir in the washed prunes and continue simmering so they soften and release their natural sweetness into the broth.
Season the stew with salt, pepper, lemon juice, sugar, dissolved saffron, and tomato paste. Stir gently and let it simmer until the meat is fully tender and the sauce tastes balanced.
Meanwhile, heat oil in a wide pan and lightly fry the pumpkin pieces on both sides until just golden. This step helps the pumpkin keep its shape during stewing.
Carefully arrange the fried pumpkin pieces on top of the stew, or place them in a shallow pan and ladle some of the stew sauce over them. Simmer gently until the pumpkin is tender but not mushy and the flavors are fully integrated.