For me, there is something so special about this Khoresh Kadu Halvaee as it marks the beginning of Autumn by celebrating the season’s bounty.
Every year I find myself eagerly looking forward to the arrival of Fall and its seasonal produce: from an amazing variety of squashes including the sweet and tender butternut squash, to fruit like persimmons, quince, and pomegranate, and above all the extraordinarily flavorful Persian golden plums, known as Aloo Zard. These plums are golden in color and have a unique tart flavor which wins the hearts of all Iranians.
This dish celebrates Autumn in style and when you think about it what’s not to love about the range of flavors! Chicken is patiently simmered alongside brightly colored butternut squash and the Persian golden plums. The broth is all about simplicity and yet offers a mouthwatering combination of tart lime juice balanced with a touch of sugar, finished off with a splash of bloomed saffron for good measure!
Mehregan Festival
This year on October 2nd, the 196th day of the Persian calendar, Iranians celebrated Mehregan festival, an ancient Zoroastrian and Persian Festival of Autumn.
Mehregan is an ancient celebration dedicated to Mehr (or Mithra/Mitra), the symbol of light, friendship, love, and kindness. Mehregan is also a celebration of harvest and abundance. It is celebrated each year at the beginning of Autumn, on the 16th day of Mehr, the 7th month of the Persian solar calendar.
Think of the Mehregan celebration much like the Thanksgiving celebration in the US. It is a time to rejoice and offer gratitude for abundance, friendships, food and time spent with family and loved ones.
Roots!
Khoresh Kadu Halvaee
Ingredients
- 4 tablespoons neutral oil divided
- 1 medium sized butternut squash, cut into 2-inch cubes
- 1 1/2 teaspoons sea salt, divided
- 4 chicken thighs, skin on and bone in
- 1 onion, thinly sliced
- 1 teaspoon turmeric, ground
- 1 1/2 cups water adjust as needed
- 1/2 teaspoon ground black pepper
- 1 cup dried Persian golden plums, or pitted prunes
- 1/2 teaspoon cinnamon, ground
- 2 tablespoons sugar, adjust to your taste
- 1 fresh lime, juiced
- 1 teaspoon saffron threads, ground and bloomed in 2 tablespoons hot water
Instructions
- In a large bowl, toss the butternut squash with 2 tablespoons of oil and 1/2 teaspoon of salt. Spread the squash evenly on a baking sheet and roast for 25 minutes, until the edges begin to caramelize and the squash is just starting to become tender (but not fully cooked). Remove from the oven and set aside.
- Heat a Dutch oven over medium-high heat and add the remaining 2 tablespoons of oil. Place the chicken pieces in the pot, skin side down, and sear for about 5 minutes. Flip the chicken and sear for another 5 minutes on the other side.
- Remove the chicken and set it aside. In the same pot, add the onions and sauté for 5-7 minutes, until lightly caramelized. Stir in the turmeric and cook for another 2 minutes.
- Return the chicken to the pot, pour in the water, and add the remaining 1 teaspoon of salt and the pepper. Bring the mixture to a gentle simmer. Once simmering, cover the pot, reduce the heat to low, and cook for 45 minutes.
- After the chicken has cooked for 45 minutes, add the golden plums, cinnamon, sugar, lime juice, and saffron water. Stir, then carefully add the roasted squash, submerging the pieces in the sauce. Cover and cook for another 30 minutes. Adjust the liquid as necessary, keeping in mind that the stew should not be too watery at the end.
- Transfer the stew to a serving bowl, taking care not to break up the squash pieces. Serve with Iranian saffron basmati rice.
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