Persian Pumpkin Stew (Khoresh Kadoo)
"Experience the soul-warming essence of an Iranian autumn with this vibrant, velvety pumpkin stew that perfectly balances earthy sweetness with a bright citrus tang."
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onions and sauté until soft and lightly golden, stirring occasionally.
Add the pumpkin chunks to the pot and sauté gently for a few minutes, allowing the edges to take on a light golden color without breaking apart.
Sprinkle in the turmeric, salt, and black pepper, then stir in the tomato paste until all the vegetables are evenly coated and fragrant.
Add the chopped carrots and mix gently to combine with the pumpkin and onions.
Pour in about 2 cups of water and add the lemon juice. Bring to a gentle simmer, then reduce the heat to low, cover, and cook until the vegetables are tender and the liquid reduces to a thick, glossy sauce.
If the liquid reduces too quickly before the vegetables are fully cooked, add a small amount of water and continue simmering.
Taste and adjust seasoning as needed. Serve hot, traditionally alongside steamed Persian rice.