Persian Pumpkin Stew (Khoresht-e Kadoo Halvaei)

Heat the olive oil in a heavy-bottomed pot over medium heat. Add the chopped onions and sauté until soft and lightly golden, about 6–8 minutes.

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.

Season with turmeric, salt, and black pepper. Stir in the tomato sauce until the vegetables are evenly coated.

Add the sliced carrots and gently mix to distribute them throughout the pot.

Pour in the water and add the lemon juice. Bring to a gentle simmer, then reduce the heat to low.

Cover and cook slowly for 35–45 minutes, until the vegetables are tender and the sauce has reduced to about ½ cup, concentrating the flavors.

If the sauce reduces too quickly before the vegetables are fully cooked, add a small splash of water and continue simmering.

Taste and adjust seasoning. If desired, sprinkle with ground sumac or stir in chopped fresh dill just before serving.

Serve warm with steamed Persian rice.