This is a great recipe if you are looking for an easy weeknight meal and want to be unique–because, honestly, how many authentic Iranian recipes do you have?
Iranian Squash Stew (Khoresht Kadoo)
Photos by Lauren Jones
2 chicken breasts
1 whole butternut squash
½ cup brown sugar
1 cup apple cider vinegar
3 cups of water
1 medium sized onion, sliced
1 teaspoon turmeric
1 tablespoon oil
White or brown rice, cooked
Preheat oven at 350° F. Cut chicken breast into small pieces and leave aside. Wash and wrap the squash with aluminum foil and bake in oven at 350° F for 30 minutes. Take it out when it is a little soft; peel the skin, remove seeds and cut into pieces. Heat oil in a frying pan and fry the pieces of squash at medium temperature, until both sides are browned. Set squash aside.
In a bowl, add brown sugar and vinegar to 3 cups of water, whisk until sugar is dissolved and solution becomes a sweet and sour syrup. In a separate pan, sauté the onion and turmeric for 4-5 minutes; add the chicken and cook for 10 more minutes. After the chicken is almost cooked through, add the fried squash pieces and the syrup to the pan and let it simmer at low temperature, for about 30 minutes. Pour the stew on top of rice and enjoy its sweet, sour and robust flavors.
Adapted from the kitchen of Diana Farivari, an Iranian native and Maryland resident.
Lauren is a travel guru with a ceaseless case of wanderlust. She’s traveled around the world quite a few times where she’s dined on everything from alligator to zebra. Now that she has settled in the District, she’s always on a quest for the next culinary marvel (fried chicken and donuts, anyone?). She enjoys all things that include carbs, cheese and sauce and never says no to a good beer. If she’s not working in the travel industry by day or going to grad school by night you might spy her at a food truck or roasting a leg of lamb in her kitchen.