Go Back
Print
Khoresht-e Kadu Halvai – Pumpkin and Chicken Pan خورش کدو حلوایی

Khoresht-e Kadu Halvai – Pumpkin and Chicken Pan خورش کدو حلوایی

A quick and easy one-pan comfort food that you should try.

Course after work cooking, easy recipe, fast cooking, Main Dish
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Khoresht-e Kadu Halvai – Pumpkin and Chicken Pan خورش کدو حلوایی
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4 people
Author Labsalliebe

Ingredients

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 tsp tomato paste
  • 12 plums dried
  • 1 Hokkaido pumpkin
  • 1 lime juice of

Instructions

PREPARATION PUMPKIN CHICKEN PAN

PREPARATION SAFFRON ESSENCE

  1. 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

  1. Fry the onion with a bit of oil in a pan.

  2. Add the chicken thighs, cover with a lid, and fry on both sides.

  3. Add 2 -3 glasses of water and half of the saffron infusion.

  4. Season it with salt, pepper, and cinnamon.

  5. Add the tomato paste and dried plums and simmer for 15 minutes.

  6. In the meantime, cut the Hokkaido pumpkin in half, remove the seeds, and cut it into large cubes.

  7. Add after the cooking time and simmer for another 20 minutes. The pumpkin cubes should be soft but still have a bite.

  8. Drizzle with lime juice at the table and enjoy.

Recipe Notes

Serve with Persian rice.