Persian Butternut Squash Stew (Khoresht Kadoo)

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

Course Main Course

Cuisine Persian

Keyword kadoo, khoresh kadoo, khoresht kadoo, persian squash

Prep Time 30

Cook Time 4

Total Time 4 30

Servings

Calories 418kcal

Author Laura Bashar | Family Spice

Ingredients

2 ½ lb London broil
¾ teaspoon salt
½ teaspoon dried turmeric
¼ teaspoon all purpose flour
2 tablespoon extra virgin olive oil
1 large onion chopped
2 cup beef broth
2 tablespoon lemon juice
½ cup yellow split peas rinsed in water and drained
¼ teaspoon ground cinnamon
3 lb butternut squash
6 oz sour dried yellow plums
1 cup water if needed

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Instructions

Cut London broil into 1-inch cubes and transfer to a bowl. Season evenly with ¼ teaspoon salt, ¼ teaspoon turmeric and flour.
Heat a large dutch oven over medium-high heat and add 1 tablespoon oil. When oil is hot add chopped onions.
Cook until onions start to soften, approximately 7 minutes then stir in ¼ teaspoon turmeric and ¼ teaspoon salt.
Cook for a 2 minutes, then add stew meat and brown all sides, approximately 7 minutes.
Stir in broth and lemon juice. Using a wooden spoon, scrape up browned bits of meat from the bottom of the pot.
Bring stew to a boil then add split peas and cinnamon. Reduce heat to low and simmer for 3 hours.
While stew is simmering, cut squash in half lengthwise and peel. Remove seeds from squash cavity and cut into ½-inch thick slices.
Heat large skillet over medium-high heat and add 1 teaspoon oil.
Season both sides of squash slices with remaining salt. 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.
When stew meat and split peas are tender, stir in dried plums and up to 1 cup water, if you need more juice.
Preheat oven to 350ºF. Transfer stew to a large baking dish and top with butternut squash slices. Cover with foil. Bake for 30 minutes, or until squash is fork tender.
Stew can be refrigerated 3-4 days before serving at this point. Flavor is enhanced the longer the stew sits. Serve over white basmati rice

Notes

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

Serving Suggestions: Serve your khoresht kadoo with Persian rice, of course, and plenty of tahdig (rice crust)! It would be equally delicious with brown rice, too.

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