Pumpkin Khoresh

Pumpkin Khoresh

Deep amber and fragrant with cinnamon and cardamom, this Persian pumpkin stew layers seared squash, sweet potato and root vegetables in a sweet-sour sauce of tomato, sour golden prunes and lemon — rich enough to feel celebratory, bright enough to keep you coming back for more. It is genuinely good for you too, packed with fibre and slow-release energy from the root vegetables and split peas. Serve it piled over saffron rice on a Friday night with a glass of chilled pomegranate juice alongside.

Ingredients
[ ] 500 g pumpkin or uchiki kuri squash, peeled and cut into 4 cm chunks
[ ] 1 large sweet potato (about 300 g), peeled and cut into 3 cm chunks
[ ] 200 g mixed root vegetables (parsnip, turnip or celeriac), peeled and roughly chopped
[ ] 150 g yellow split peas or cooked chickpeas (for body)
[ ] 2 medium onions, finely sliced
[ ] 3 cloves garlic, finely chopped
[ ] 2 tbsp tomato purée
[ ] 1 tsp ground turmeric
[ ] 1 cinnamon stick
[ ] 4 cardamom pods, lightly crushed
[ ] 100 g sour golden prunes (or sour prunes), stoned
[ ] 2 tbsp lemon juice, plus more to taste
[ ] 1 tsp caster sugar, plus more to taste
[ ] 3 tbsp neutral oil (such as sunflower or rapeseed)
[ ] 400 ml hot vegetable stock
[ ] Salt and freshly ground black pepper
[ ] Small pinch of saffron threads steeped in 2 tbsp hot water (optional, for finishing)

Instructions
[ ] 1. If using yellow split peas, rinse them and simmer in unsalted water for 20–25 minutes until just tender but still holding their shape, then drain and set aside. Skip this step if using cooked chickpeas.
[ ] 2. Heat 2 tablespoons of oil in a wide, heavy-based pan or casserole over a high heat. Add the pumpkin or squash chunks in a single layer and sear for 2–3 minutes per side until golden and caramelised. Remove and set aside.
[ ] 3. Sear the sweet potato chunks in the same pan, adding a little more oil if needed, then remove and set aside.
[ ] 4. Reduce the heat to medium. Add the remaining oil and fry the sliced onions with a pinch of salt for 12–15 minutes, stirring regularly, until deeply golden and soft.
[ ] 5. Add the garlic and cook for 1 minute more.
[ ] 6. Stir in the turmeric, then add the tomato purée and cook, stirring, for 2 minutes until it darkens slightly and smells sweet.
[ ] 7. Add the cinnamon stick and crushed cardamom pods. Pour in the hot vegetable stock and stir to combine.
[ ] 8. Add the mixed root vegetables, drained split peas or chickpeas, and the sour prunes. Bring to a gentle simmer, cover and cook for 15 minutes.
[ ] 9. Nestle the seared pumpkin and sweet potato into the stew. Add the lemon juice and sugar. Stir gently, cover and simmer for a further 15–20 minutes until all the vegetables are completely tender and the sauce has thickened.
[ ] 10. Taste and adjust the sweet-sour balance with a little more lemon juice or sugar as needed. Season generously with salt and pepper.
[ ] 11. If using, drizzle the saffron water over the top. Remove the cinnamon stick before serving.
[ ] 12. Serve straight from the pot over saffron rice.

https://www.cuisinesavvy.com/recipe/pumpkin-khoresh