So, it has been quite some time since I posted my last recipe. From long study nights preparing for finals, to going home for the holidays, it seems like it has been months since I have shared my meals with you. One of my resolutions this year, is to cook more Persian dishes. This recipe is one that I know my mother-in-law would be proud of. I know it is good when my husband says that it “tastes like something his mom would prepare.” That is the best complement anyone could ask for.
Now that the holidays are officially over, everyone has a goal to be healthy in the New Year. I made a sweet and savory Persian stew for New Years dinner: Khoresh kadu halvai alu (Butternut Squash and Prune Stew), it was the perfect winter meal that is healthy and satisfying, exactly what we needed on a cold San Francisco night. Although it doesn’t look beautiful in photographs, it is exceptional on the palate. This dish takes time to simmer, but otherwise is easy to prepare for the entire family.
- 6 Tbls Olive oil
- 2 yellow onions: peeled and chopped
- 1 lb of stew meat (I used beef chunks): beef, lamb, chicken chunks (if using chicken double the amount to 2 lbs)
- 1 tsp seat salt
- ½ tsp freshly ground pepper
- ½ tsp Turmeric
- 1 tsp ground cinnamon
- 1 butternut squash: peeled and cubed
- 2 Tbls brown sugar
- 1 lemon: juice and without the seeds
- ¼ tsp ground saffron dissolved in 1 Tbls of hot water
- 1 cup of dried pitted prunes
- 1 cup of dried apricots
- In a dutch oven, heat 3 Tbls of olive oil over medium heat and brown chopped onions and meat. The browning process takes approximately 10 minutes, so don’t rush the process. It is important to brown the meet before adding salt in insure that the juices of the meat stay in the meat, and are not drawn out by the addition of salt.
- Add salt,pepper,turmeric, and cinnamon and sauté for 1 min until fragrant
- Pour in water: 2½ cups for red meat, and 1½ cups for chicken. Cover and simmer over low heat for 1¼ hours for red meat or 30 mins for chicken, stirring occasionally
- Meanwhile, peel and cut the squash into cubes. Heat 3 Tbls of oil in wide skillet over medium heat, brown squash on all four sides for 20 minutes.
- When meat is almost tender, add brown sugar, lemon juice, saffron/water, prunes, apricots, and butternut squash.
- Cover and simmer on low for 45-55 mins
- Keep covered on the stove until ready to serve
It is delicious! I made it last night but used fresh pumpkin chunks instead of butternut squash. Yummy!!! My daughter and husband lived it.
Thank you so much for taking the time to comment! I am so happy that you and your family enjoyed the stew…it’s perfect for the winter season. Another great stew is the tandoori chicken and butternut squash dish I recently posted…huge hit in my house!