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Khoresh Kadu Halvaee

Indulgent Khoresh Kadu Halvaee for Cozy Autumn Nights

Khoresh Kadu Halvaee is a delightful Persian butternut squash stew that combines chicken with seasonal squash and fragrant spices, perfect for autumn nights.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 6 servings
Course: dinner
Cuisine: Persian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil Adds richness and depth; substitute any neutral oil if needed.
  • 1 large Butternut Squash Provides sweetness and texture; can swap with sugar pumpkin or other winter squash.
  • 4 pieces Chicken Pieces (with skin/bone) Main protein; boneless can be used for quicker cooking.
  • 1 large Onion Essential aromatics for foundational flavor.
  • 1 teaspoon Ground Turmeric Adds earthy flavor and lovely color; key for Khoresh Kadu Halvaee.
  • 3 cups Water Adjust based on desired consistency.
  • 1 teaspoon Ground Cinnamon Provides warmth and spice.
  • 1 teaspoon Salt Essential for seasoning; adjust to taste.
  • 1 teaspoon Ground Black Pepper Adds mild spice.
  • 1 tablespoon Sugar Balances flavors beautifully; adjust based on squash's sweetness.
  • 1 tablespoon Fresh Lime Juice Infuses acidity and brightness.
  • 1 cup Pitted Prunes Contributes sweetness and texture; can substitute with dried apricots or raisins.
  • 1 pinch Saffron Threads Offers traditional flavor and captivating color.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Khoresh Kadu Halvaee
  1. In a Dutch oven, heat half of the olive oil over medium heat. Add butternut squash cubes, sautéing for about 10 minutes until golden and slightly caramelized. Remove and set aside.
  2. Add remaining olive oil, increasing the heat slightly. Place chicken pieces skin-side down and brown for 3-5 minutes on each side. Remove and set aside with sautéed squash.
  3. In the same pot, discard any excess oil and add diced onions. Sauté over medium heat for about 10 minutes until translucent. Sprinkle in ground turmeric and cook for another 2 minutes.
  4. Return browned chicken to the pot, covering with water. Bring to a gentle simmer, cover, and reduce heat to low. Simmer for 60 minutes.
  5. After 60 minutes, stir in ground cinnamon, salt, black pepper, sugar, and fresh lime juice. Fold in pitted prunes and sautéed squash. Simmer for another 30 minutes.
  6. As the final touch, stir in saffron soaked in warm water. Remove from heat and let the stew rest for 10 minutes before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 32gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 10gVitamin A: 12000IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

This versatile dish can be made vegetarian by substituting legumes for chicken and can be served with fluffy basmati rice or flatbread.

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