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+ servings

Kadu Polo

Omid Roustaei, The Caspian Chef
Butternut squash rice with fried eggs
5 from 13 votes
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Main Course
Cuisine Persian
Servings 4


  • 4 tablespoons oil
  • 1 onion, thinly sliced
  • 2 cups butternut squash, diced into 1/2 inch pieces
  • 1 teaspoon salt
  • 1 teaspoon turmeric, ground
  • 1/4 teaspoon cinnamon, ground
  • 2-4 tablespoons sugar, optional


  • 8 cups water
  • 2 tablespoons salt, for parboiling the rice and will be rinsed out
  • 2 cups rice, soaked for 1 hour and rinsed
  • 2 tablespoons oil
  • 1/2 teaspoon turmeric, ground and mixed with 1 tablespoon of water


  • 2 tablespoons oil
  • 4 eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper, ground



  • In a large frying pan saute the onions with oil over medium heat for about 10 minutes, or until lightly browned.
  • Add the diced butternut squash and continue to saute for another 5 minutes.
  • Add the salt, turmeric, and cinnamon and toss to get the spices mixed in with the squash. Saute for an additional minute.
  • Depending on the sweetness of the butternut squash, sprinkle 2-4 tablespoons of sugar to the mixture and stir. Remove from the heat and set aside.


  • In a large covered pot, bring 8 cups of water and salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 5-7 minutes, or until the rice has slightly softened.
  • Drain the rice in a colander and set aside.
  • Add 2 tablespoons of oil to a non-stick pot.
  • In a small bowl, mix 1 cup of the lightly cooked rice with the turmeric and water, gently mix and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tahdig.
  • Begin by layering one third of the partially cooked rice and then one third of the butternut squash mixture into the pot. Repeat until all of the rice and squash have been layered in the pot. Either leave the rice and squash in layers, or mix them gently.
  • Wrap the lid with a clean towel and place on top of the pot. Allow the rice to steam over medium-low heat for about 45 minutes.
  • Remove the pan from the heat and allow to rest for 5 minutes.


  • Heat the oil in a small frying pan and fry the eggs, sprinkled with salt and pepper, over medium heat until desired consistency is achieved.


  • Select a large serving platter to place on top of the pan and carefully and swiftly invert the rice onto the platter.
  • Arrange the eggs on top of the rice and serve hot.
Keyword butternut squash, fried eggs, rice, turmeric
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