Autumn is knocking on the door, and happily, it’s also the start of pumpkin season. If you’re looking for autumnal recipes with pumpkin, this is the place to be. In autumn, we crave colorful comfort food to beat the gray days. My Khoresht-e Kadu Halvai – Pumpkin Chicken Pan خورش کدو حلوایی is a feast for the eyes with its warm yellow-orange hue, makes your tummy feel good, and is great for the soul. In any case, it’s a quick and easy one-pan comfort food that you should try.

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KHORESHT-E KADU HALVAI – PUMPKIN AND CHICKEN PAN خورش کدو حلوایی

The characteristic of this savory pumpkin and chicken pan is the flavor that results from the combination of juicy chicken thighs, nutty Hokkaido pumpkin, onion, spicy tomato paste, aromatic saffron, and cinnamon. And you don’t even need to peel the Hokkaido pumpkin, as its skin is edible. The sweet and sour prunes pair perfectly with the chicken thighs, providing a smooth texture in the sauce and adding a sweet and sour kick to the dish. A couple of squirts of lime juice round off this tasty dish.

PUMPKIN CHICKEN PAN VARIATIONS

The pumpkin chicken pan is an old and traditional recipe from Iran. It is mainly prepared in the south of Iran by the Persian Gulf or in the north by the Caspian Sea. We have different variations of this recipe, as you can prepare it with different types of meat, for example, lamb, beef, meatballs, and seasonings. We commonly use the golden Persian plums (Alu Bokhara)* for this recipe, but it also tastes delicious with the dried dark plums. In the south of Iran, for example, in Buschehr, tamarind purée, red lentils, garlic, and hot spices are often used for this recipe. In Gilan, the north of Iran, it is prepared with pomegranate molasses. It’s a popular dish for our Mehregan Festival, which takes place on 2 October this year. But it is also a favorite dish for Shab-e Yalda, our winter solstice festival.

MORE RECIPES WITH PUMPKINS

Pumpkins are very multi-functional in the kitchen. You can use them as a starter, dip, soup, or in main dishes as an oven dish, stuffed, and even in sweet desserts. You can roast the seeds and serve them as a snack. There are already several pumpkin recipes on my blog using different types of pumpkin. I picked out a fine selection for you.

Salty roastet squash seeds
Sweet roastest squash seeds
Roastet oriental spiced Pumpkin
Kürbis-Hummus mit geröstetem Butternut Kürbis
Kokos-Kürbis-Cremesuppe
Orientalische Karotten-Kürbissuppe mit Aprikosen
Flat White Boer Kürbis Tajine
Roastet Spagettisquash with Tomato-Fetacheese-Topping
Orientalisch gefüllter Futsu Black Kürbis aus dem Ofen
Hasselback Butternut Squash with Feta, Pistachio Pesto and Pomegranate Seeds
Kürbis-Donut Geister und Monster für Halloween
Kaka Kadu – persische Kürbispancakes
Desser-e Kadu Halvai – Butternutkürbis in Safran-Zimt-Sirup

#KÜRBISBOOM 

The Food Boom event by Jana – Nom Noms Food – takes place each month under a different motto. Last time, I participated in April with the #Retroboom theme and made a Mini Triple Chocolate Cold Dog Cake. I made Puff Pastry Carrots with Turkish Carrot & Garlic Yoghurt Filling earlier for the #Easterboom. In our #PumpkinBoom, squashes are the veggie stars and take the spotlight. From vegan pumpkin pancakes to fluffy pumpkin Falafel and several more recipes, we tried them out for you. Just take a look for yourself.

Nom Noms food Knusprige vegane Kürbispuffer mit cremigem Kürbis-Hummus

Möhreneck vegane Kürbis-Carbonara

1x umrühren bitte aka kochtopf Saftiges Pumpkin Bread (Kürbis-Kastenkuchen) mit Pekannüssen

feiertaeglich Fluffige Kürbis-Falafel aus dem Ofen mit Ziegenfrischkäsedip, Rucola und Trauben

INGREDIENTS PUMPKIN-CHICKEN PAN

INGREDIENTS SAFFRON INFUSION

1/2 tsp saffron threads*

25 ml boiling water

INGREDIENTS KHORESHT-E KADU HALVAI

1 onion*

4 chicken thighs*

1 tsp Ceylon cinnamon*

salt, pepper

2 tbsp tomato paste*

12 plums*, dried

1 Hokkaido pumpkin*

1 lime*, juice of

PREPARATION PUMPKIN CHICKEN PAN

PREPARATION SAFFRON ESSENCE

Finely grind the saffron threads in a mortar* and add boiling water. Cover with a lid and leave to infuse.

PREPARATION KHORESHT-E KADU HALAVAI

Fry the onion with a bit of oil in a pan*. Add the chicken thighs, cover with a lid, and fry on both sides. Add 2 -3 glasses of water and half of the saffron infusion. Season it with salt, pepper, and cinnamon. Add the tomato paste and dried plums and simmer for 15 minutes. In the meantime, cut the Hokkaido pumpkin in half, remove the seeds, and cut it into large cubes. Add after the cooking time and simmer for another 20 minutes. The pumpkin cubes should be soft but still have a bite. Drizzle with lime juice at the table and enjoy.

Serve with Persian rice.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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