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Persian Butternut Squash Stew (Khoresht Kadoo) for Mehregan

Celebrate fall and the Persian holiday, Mehregan, with Persian Butternut Squash Stew (Khoresht Kadoo), made with yellow split peas and dried sour plums.

Persian Butternut Squash Stew (Khoresht Kadoo) for Mehregan by FamilySpice.com

We may not be feeling it here in San Diego, but Autumn is here. In most parts of the Northern hemisphere, the weather is starting to cool and the trees are showing off their spectrum of colors. In San Diego, we typically get a final surge of heat before any of the cool temps arrive. Wellt, I was in Idaho last week with the Idaho Potato Commission (more on that in the coming weeks) where I was immersed in fall-like weather and I fell in love with the luscious landscape and brilliant trees.

Autumn is also special for Iranians. Jashn-e Mehregan, is an important holiday amongst Persians, second in significance only to the Persian New Year, Norooz. It is traditionally held during the first six days of autumn, celebrating the Autumn Equinox. In ancient Persia, this was a time to honor the god of justice, Mehr, and to celebrate the end of the harvest season. Celebrating the bounty after the harvest is very common across many cultures.

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Mehregan is cherished today as many Iranian expatriates desire to introduce Persian Iranian culture to the world and to pass down ancient Persian culture and traditions. The ruling Islamic government is not an accurate portrayal of the Iranian people or their rich culture.

Although there is not a specific food item related to Jashn-e Mehregan, unlike Norooz, I have collaborated with a wonderful group of Persian bloggers to share with you our fall-inspired Persian recipes. For me, autumn means two things: pomegranates (of course!) and squash. My favorite squash is the butternut squash. I love the mild sweet flavor and how it is truly swoon-worthy when simply roasted.

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My daii (uncle) is an amazing cook. He doesn’t typically follow a recipe and he is truly a wizard in the kitchen. When I was a student at the University of Arizona, I spent many weekends with my aunt and uncle, enjoying being spoiled with my daii’s magical dishes. This Persian Butternut Squash Stew (Khoreshteh Kadoo) was  something my grandmother used to make in Kermanshah. And my daii taught me how to make this family favorite.

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The base of the stew can be lamb or beef. You can also make this with chicken, too, but please use chicken on the bone, not boneless chicken breast, as it will dry out. The stew includes yellow split peas, dried sour yellow plums and finally, butternut squash. You can also use acorn squash and fresh pumpkin in this dish. Serve with basmati rice, of course, and plenty of tahdig (rice crust)!

Persian Butternut Squash Stew (Khoresht Kadoo)

Author:

Laura Bashar

Sweet butternut squash is paired with tart, dried sour plums in this beautiful Persian stew. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 2 1/2 lb London broil
  • 3/4 tsp salt
  • 1/2 tsp turmeric, dried
  • 1/4 tsp all-purpose flour
  • 1 TBS extra virgin olive oil
  • 1 large onion, chopped
  • 2 cup beef broth
  • 2 TBS lemon juice
  • 1/2 cup yellow split peas, rinsed in water & drained
  • 1/4 tsp cinnamon, ground
  • 3 lb butternut squash
  • 3 tsp extra virgin olive oil
  • 6 oz sour yellow plums, dried
  • 1 cup water, if needed

Directions:

  1. Cut into 1-inch cubes:
    • 2 1/2 lb London broil
  2. Add beef chunks to a bowl and season evenly with:
    • 1/4 tsp salt
    • 1/4 tsp turmeric, dried
    • 1/4 tsp all-purpose flour
  3. Heat a large dutch oven over medium-high heat and add:
    • 1 TBS extra virgin olive oil
  4. When oil is hot add:
    • 1 large onion , chopped
  5. Cook until onions start to soften, approximately 7 minutes and add:
    • 1/4 tsp turmeric, dried
    • 1/4 tsp salt
  6. Cook for a 2 minutes, then add stew meat and brown all sides, approximately 7 minutes.
  7. Stir in:
    • 2 cup beef broth
    • 2 TBS lemon juice
  8. Using a wooden spoon, scrape up browned bits of meat from the bottom of the pot.
  9. Bring stew to a boil and add:
    • 1/2 cup yellow split peas , rinsed in water & drained
    • 1/4 tsp cinnamon, ground
  10. Reduce heat to low and simmer for 3 hours.
  11. While stew is simmering, cut in half lengthwise and peel:
    • 3 lb butternut squash
  12. Remove seeds from squash cavity and cut into 1/2-inch thick slices.
  13. Heat large non-stick skillet over medium-high heat and add:
    • 1 tsp extra virgin olive oil
  14. Season both sides of squash slices with:
    • 1/4 tsp salt
  15. In batches, brown both sides of squash slices. Place on a plate lined with paper towels to drain excess oil. Add more oil when browning, as needed:
    • 2 tsp extra virgin olive oil
  16. When stew meat and split peas are tender, stir in:
    • 6 oz sour yellow plums, dried
    • 1 cup water , if needed
  17. Preheat oven to 350ºF.
  18. Transfer stew to a large baking dish and top with butternut squash slices. Cover with foil. Stew can be refrigerated 3-4 days before serving at this point. Flavor is enhanced the longer it sits.

Notes:

Serving Suggestions: Serve with basmati rice, fresh herbs and radishes.

Cooking Tips: You can substitute the beef stew meat with 4 lamb shanks or 6 bone-in chicken thighs.

Prep Time:

Yield: Serves 6

Cook Time:

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And please visit my Persian foodies and read about their amazing dishes to celebrate fall and Mehregan:

Ahu Eats: Badoom Sookhte Torsh | Sour Caramelized Almonds
All Kinds of Yum: Jeweled Carrot Salad
Bottom of the Pot: Broccoli Koo Koo (Frittata)
Cafe Leilee: Northern Iranian Pomegranate Garlic and Chicken Stew
Coco in the Kitchen: Zeytoon Parvardeh |Marinated Olives with Pomegranate & Walnuts
Della Cucina Povera: Ghormeh Sabzi | Persian Lamb & Herb Stew
Fae’s Twist & Tango: Rice Meatballs | Kufteh Berenji
Fig & Quince: Festive Persian Noodle Rice & Roasted Chicken Stuffed with Yummies for Mehregan
Honest and Tasty: Loobia Polo | Beef and Green Bean Rice
Lab Noon: Adas Polo Risotto | Persian Lentils Risotto
Lucid Food: Sambuseh
Marjan Kamali: Persian Ice Cream with Rosewater and Saffron
My Caldron: Anaar-Daneh Mosamma | Pomegranate Stew
My Persian Kitchen: Keshmesh Polow | Persian Raisin Rice
Noghlemey: Parsi Dal
Parisa’s Kitchen: Morasa Polow | Jeweled Rice
Sabzi: Ash-e mast | Persian Yogurt Sooup with Meatballs
The Saffron Tales: Khorosht-e Gheimeh | Yellow Lentils Stew
Simi’s Kitchen: Lita Turshisi | Torshi-e Liteh | Tangy aubergine pickle
Spice Spoon: Khoresht-e-bademjaan | Aubergine Stew
Turmeric & Saffron: Ash-a Haft Daneh | Seven Bean Soup
The Unmanly Chef: Baghali Polow ba Mahicheh | Rice with Fave Beans and Lamb
ZoZoBaking: Masghati | Persian Scented Starch Fudge