Khoresh Kadu Halvaee (Persian Butternut Squash and Chicken Stew Recipe)

Khoresh, sometimes spelled khoresht, refers to an entire class of stews and stews and is a cornerstone of Persian cuisine.

The basis of many Persian stews is saffron, tomato, pomegranate or large amounts of herbs, and they can contain a wide variety of vegetables and meats. Khoresh is commonly served with Persian steamed basmati rice, a mix of flatbreads, and sides like yogurt and pickles.

This recipe pays homage to fall's popular butternut squash, prepared with tender chicken pieces and dried prunes. The broth is all about simplicity, but still offers a delicious combination of tart lime juice with a hint of sugar, topped off with a dash of blooming saffron to boot!

A more traditional recipe would use dried golden Persian plums (Aloo Bokhara). Not only are they bright and beautiful in colour, but more importantly, they are much more dynamic and aromatic than the traditional plum varieties, which tend to be just sweet. However, since they must be bought from Persian markets or online retailers, they have been replaced in this recipe with the more accessible variety of prunes.

Prepare Persian stews

Persian stews are not based on the simple approach of adding all the ingredients at once and cooking them together. Instead, there is a defined order for adding the ingredients.

• Turmeric is almost always included in stews, especially when animal protein is included, and is incorporated early in the process. It gives the dish a soft golden hue and is widely believed to rid the meat of any unpleasant “gaminess”.
• Salt is added later in the cooking process to prevent the meat from becoming tough. Tough meat is never acceptable in Persian cuisine.
• Darker spices like black pepper and cinnamon are added later in the cooking process to avoid darkening the broth.
• Saffron is added in the very last stages of cooking to preserve its colour, flavor and aroma.

Serve Persian stews

There is also an important concept called “Ja-oftaadan” which roughly translates to “to be firm”. This term encompasses methods of developing and emphasizing the richness of a stew and demonstrates the skill and knowledge of the cook.

• Persian stews are never runny or watery. Of course, the final consistency of the stew will be affected by many factors, including the heat level, the size and type of pan used, and the amount of moisture that escapes from the pan as it cooks. While it's important to follow the recipe's quantities and directions, it's just as important to know what you want the final dish to look like. My tip is to imagine a plate filled with cooked rice on one side and stew on the other. While some of the liquid from the stew may slowly be absorbed into the rice, the stew should be thick enough that the rice never drowns in liquid. If your khoresh becomes drier while cooking, consider adding some water. Alternatively, if the stew is too watery, increase the flame and tilt the lid slightly to allow some excess moisture to evaporate.
• Persian stews are rarely served piping hot fresh from the stove. Instead, they are removed from the heat source and allowed to sit for 10 to 15 minutes before being placed on serving dishes. During this resting phase, the cooking oil gradually collects on top of the stew, emphasizing its richness.