Persian Pumpkin Stew (Qalieh Kadu Halvaee)
"Experience the golden warmth of autumn with this soul-soothing Persian classic, where tender pumpkin meets a fragrant dance of cinnamon and turmeric."
Instructions
Heat a small amount of oil in a large pot over medium heat. Add the chopped onion and sauté until soft and lightly golden, about 5–7 minutes.
Add the minced garlic and cook until fragrant, about 30 seconds, stirring to prevent burning.
Stir in the turmeric, cinnamon, and cumin. Cook for 1 minute to bloom the spices and deepen their aroma.
Add the cubed pumpkin and sauté for about 5 minutes, gently turning to coat each piece in the spiced onion mixture.
Mix in the tomato paste and cook for 2 minutes, allowing it to darken slightly and lose its raw taste.
Pour in the vegetable broth, then season with salt and black pepper. Bring to a gentle simmer.
Cover and cook over low heat for 20–25 minutes, or until the pumpkin is tender and the stew has lightly thickened.
Just before serving, stir in the fresh herbs. Taste and adjust seasoning if needed. Serve warm with fresh bread.