Name: Khoresh Kadu Halvaee
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Persian
Ingredients: 3 tablespoons vegetable oil; 1 large onion, chopped; 3 cloves garlic, minced; 1/2 teaspoon ground turmeric; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground black pepper; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cardamom; 1/2 teaspoon salt, or to taste; 2 dried limes (limoo amani), pierced with a fork; 1 (15-ounce) can crushed tomatoes; 1 cup water; 2 pounds kabocha squash or other pumpkin, peeled and cut into chunks; 1 tablespoon freshly squeezed lime juice (optional); Cooked rice, for serving

Why You’ll Love Khoresh Kadu Halvaee Recipe

It’s a unique twist on a traditional stew: combining butternut squash with chicken and dried fruit gives it depth while staying accessible.
The flavor profile hits multiple dimensions—sweet from squash and prunes, tart from lime juice, aromatic from saffron, and savory from chicken and spices.
It’s hearty and satisfying but still has a light elegance thanks to the bright citrus and delicate saffron.
It’s ideal for cooler weather or when you’re craving something home‑style yet a little different from the everyday stew.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil (divided)
butternut squash (peeled and cut into cubes)
chicken pieces (bone and skin on; thighs or breasts or combination)
onion (diced)
ground turmeric
water
ground cinnamon
salt
ground black pepper
sugar (adjustable)
fresh lime juice
pitted prunes
saffron threads (ground and dissolved)
pistachios (slivered or chopped)

Directions

Heat part of the olive oil in a large Dutch oven (or similarly heavy‑bottom pot). Sauté the butternut squash cubes for about 10 minutes or until they are lightly golden. Remove the squash and set aside.
Add the remaining oil, then brown the chicken pieces for about 3‑5 minutes per side to get a nice colour. Remove the chicken and set aside.
Discard all but about 2 tablespoons of oil from the pot, add the diced onion and sauté for approximately 10 minutes.
Stir in the turmeric and sauté for an additional 2 minutes.
Return the chicken to the pot, add the water, cover, and simmer on low heat for about 60 minutes.
After that hour, add the cinnamon, salt, pepper, sugar, lime juice, prunes, and the sautéed squash. Cover and continue cooking for about another 30 minutes (or until the chicken is completely tender).
Pour in the saffron water, stir gently, then remove from the heat. Let the stew rest for about 10 minutes before serving.
Garnish with the chopped/slivered pistachios and serve with steamed basmati rice (or flatbreads) on the side.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 2 hours
Rest time: 10 minutes
Total time: approximately 2 hours 30 minutes

Variations

Roast the butternut squash instead of sautéing: toss with oil and salt, roast at 375°F (≈190 °C) for ~15 minutes, then add to the stew.
Substitute the squash with sugar pumpkin or another variety of winter squash.
Use pre‑roasted chicken (even store‑bought) and reduce the cooking time accordingly (about 30 minutes).
Swap out the chicken for beef or lamb for a different protein base.

Storage/Reheating

Store leftover stew in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze for up to 1 month.
To reheat: warm in a covered skillet over medium‑low heat, adding a splash of water if the stew has thickened too much.

FAQs

1. Can I use chicken without skin or boneless chicken?

Yes. You can use boneless, skinless chicken pieces if preferred. Be aware that cooking times may be shorter and flavour/texture slightly different (less richness from skin/bone).

2. What if I don’t have prunes — can I use something else?

You can substitute dried apricots, raisins, or another dried stone fruit. The flavour will shift (perhaps somewhat sweeter or less tart), but the fruit component adds nice texture and contrast.

3. Is saffron mandatory?

While saffron adds signature aroma, colour and an elegant finish, you could omit it or use a small pinch of turmeric for colour instead—but the dish will lose some of its characteristic saffron‑accented nuance.

4. How thick should the stew be?

The stew should be thick enough that when served alongside rice it doesn’t drown the rice in liquid — the sauce should cling and spoon onto the plate rather than pool. During cooking and resting the consistency will set.

5. Can I make this ahead of time?

Yes — making it ahead is a good idea since resting enhances flavour. Prepare, cool, cover and refrigerate. Gently reheat before serving.

6. What side dishes go with this stew?

Steamed basmati rice is the classic accompaniment. Flatbreads, yogurt or pickled vegetables also pair nicely, providing contrast in texture and flavour.

7. Can I make this vegetarian?

You could adapt by omitting the chicken and perhaps using a hearty legume (such as chickpeas) or extra squash and vegetables—but note the flavour base will shift, and you may need to adjust cooking time and seasoning accordingly.

8. How spicy is this dish?

This stew is not hot/spicy — the seasoning is aromatic and mildly spiced (turmeric, cinnamon) rather than chili‑intense. If you like more heat you could add a dash of chili flakes or ground pepper.

9. Are there any common mistakes to avoid?

Adding salt too early can toughen the meat (in traditional Persian stew technique salt is added later).
Letting the stew become too watery — the goal is a rich, thick consistency, not a soup.
Skipping the resting period — resting helps the flavours meld and the sauce to set properly.

10. Can I scale the recipe up or down easily?

Yes. You can adjust the number of servings by increasing or decreasing quantities proportionally. Ensure vessel size and cooking time (especially for protein) are adjusted accordingly.

Conclusion

This delightful Persian‑style stew brings together sweet squash, tender chicken, fragrant saffron and a bright touch of lime to create a dish that’s comforting yet distinct. Whether you’re looking to expand your repertoire of stews or simply craving something warm and flavourful, this recipe delivers. It’s great for a weekend dinner or a special weekday meal — and leftovers only get better. Give it a try and enjoy the unique blend of Persian flavour influences.

Khoresh Kadu Halvaee