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–+ servings

Khoresh Kadu Halvaee

Omid Roustaei, The Caspian Chef
Butternut squash and golden plum stew
5 from 26 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course khoresh, Main Course
Cuisine Persian
Servings 4

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.

Notes

If you like, you can lightly sauté 1/2 cup of walnut pieces in 1 tablespoon of butter for a few minutes, then sprinkle them over the stew for added flavor and texture. 
Alternatively, eliminate the chicken, reduce the cooking time and instead add cooked cannellini beans to the stew for a vegan dish. 
Keyword aloo, butternut squash, chicken, plums, saffron, whole30
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