Qalieh Kadu Halvaee (قلیه کدو حلوایی) — Persian Spiced Pumpkin Stew

• 900 gPumpkin (peeled, seeded, cut into 3 cm cubes) (Use a sweet, dense pumpkin or kabocha-type squash)
• 250 gYellow onion (finely diced) (About 1 large onion)
• 12 gGarlic (minced) (About 4 cloves)
• 30 mlCooking oil (Neutral oil such as sunflower, canola, or grapeseed)
• 30 gTomato paste (About 2 tablespoons)
• 2 tspGround turmeric (For color and earthiness)
• 1 tspGround cinnamon (Warm, aromatic sweetness)
• 1 tspGround cumin (Adds savory depth)
• 720 mlVegetable broth (low-sodium preferred) (About 3 cups)
• 2 tspSea salt (Add gradually; adjust to taste)
• 0.5 tspBlack pepper (freshly ground) (Optional but recommended)
• 15 mlLemon juice (About 1 tablespoon, for balance at the end)

Instructions

1. 1

   Prepare the vegetables: peel and seed the pumpkin, then cut into 3 cm cubes for even cooking. Dice the onion finely and mince the garlic. Measure spices and tomato paste ahead so they can be added quickly without scorching once the pot is hot.

2. 2

   Heat a heavy pot over medium heat for 2 minutes. Add the cooking oil, then the diced onion with 1/2 teaspoon of the salt. Cook 10–12 minutes, stirring every minute, until the onion turns soft and lightly golden; this builds sweetness that balances the pumpkin.

3. 3

   Add minced garlic and cook 45–60 seconds until fragrant. Stir in turmeric, cinnamon, cumin, and black pepper; toast the spices for 30 seconds. Immediately add tomato paste and cook 2–3 minutes, stirring constantly, until it darkens slightly and smells mellow, not raw.

4. 4

   Add the pumpkin cubes and stir 2 minutes to coat them in the spiced onion mixture. Pour in the vegetable broth and bring to a gentle boil over medium-high heat, about 5–7 minutes. Reduce to low, cover, and simmer 25 minutes, stirring once halfway, until pumpkin is very tender.

5. 5

   Uncover and simmer 10–15 minutes more on low to thicken. For a velvety texture, mash about one-third of the pumpkin against the side of the pot with a spoon, or blend 1 cup of stew and return it. Taste and add remaining salt as needed.

6. 6

   Turn off the heat and stir in lemon juice. Rest the stew, covered, for 10 minutes so flavors round out. Serve hot, ensuring each bowl has tender pumpkin pieces and thick, glossy sauce. If it thickens too much, loosen with 60–120 ml hot broth and rewarm 2–3 minutes.