A quick and easy one-pan comfort food that you should try.
Finely grind the saffron threads in a mortar* and add boiling water. Cover with a lid and leave to infuse.
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.