Khoresh Kadu Halvaee
A comforting Persian butternut squash and chicken stew, Khoresh kadu halvaee, combines turmeric, cinnamon, and saffron with prunes and pistachios for a flavorful fall or winter meal.
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Instructions
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In a large Dutch oven, saute butternut squash in 2 tablespoons olive oil for 10 minutes until golden, then set aside.
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Add 1 tablespoon olive oil to the pot and brown chicken pieces 3 to 5 minutes per side, then set aside.
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Discard all but 2 tablespoons of oil from the pot; saute onion for 10 minutes, then add turmeric and saute for 2 more minutes.
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Return chicken to the pot, add water, cover, and simmer on low heat for 60 minutes.
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Stir in cinnamon, salt, pepper, sugar, lime juice, prunes, and the reserved butternut squash; continue cooking covered for 30 minutes until the chicken is tender.
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Pour in saffron water, stir, and remove from heat; allow the stew to rest for 10 minutes.
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Transfer to a serving platter, garnish with pistachios, and serve.