Vegetarian Ghormeh Sabzi

Over the years, many of my readers have requested vegetarian recipes. At first, I hesitated, because I've always believed that Iranian cuisine is naturally vegetarian-friendly and already offers many meatless options. If you look through my recipe index, you'll find plenty of examples, hearty bean-based dishes like Ash Reshteh and the Seven-Bean Soup, or vegetable-focused favorites such as Koo Koo Sabzi and Koo Koo Sibzamini. 

Even when it comes to polow (rice dishes) and khoresh (stews) that traditionally include meat, you can simply leave it out or make a small adjustment to enjoy these meals in a fully vegetarian way. Growing up in Iran, I only knew a handful of vegetarians, but today, more and more people are either vegetarian, vegan, or simply reducing their intake of red meat like lamb and beef for health reasons. With just a few substitutions, many Iranian recipes can be adapted to fit a vegetarian lifestyle.

I'm a firm believer in maintaining the integrity of Iranian cuisine, and I've always been reluctant to make drastic changes to our beloved recipes. I feel deeply grateful to the culinary magicians of the past who created many timeless dishes for us to enjoy across generations. Sometimes I wonder if the inventors of ghormeh sabzi or fesenjoon ever imagined their creations would transcend time and borders, continuing to bring joy to so many around. 

For today's recipe, I'm sharing my vegetarian take on one of the most beloved stews: ghormeh sabzi.  There are a few simple ways you can customize it to fit a meat-free lifestyle. The easiest option is simply to omit the meat altogether.  You can increase the beans (red kidney beans or pinto beans) by an extra 1/2 cup (or more if you like). Another option is to substitute the meat with tofu, tempeh, or seitan. My personal favorite, however, is baby bella mushrooms. Their flavor, rich brown color, and meaty texture make them both flavorful and substantial.

Vegetarian Ghormeh Sabzi

Ingredients

Serving 4-6

- 1 cup dried red kidney beans or pinto beans, soaked overnight
-10 oz baby bella mushrooms or large portabella, trimmed and cut into chunks or sliced
-1 large onion, finely chopped
-3 cups chopped fresh parsley
-3 cups chopped leeks, or scallions or chives (tareh)
--1 cup chopped fresh cilantro
-1 cup chopped fresh fenugreek or a tablespoon dried fenugreek
-4-5 limoo amani (dried limes)
-1/2 teaspoon turmeric
-Salt and pepper to taste
-Juice of a lime
-Vegetable oil/olive oil

Method

1. In a large pot, add the soaked beans and enough water to cover them by a couple of inches. Bring to a boil over medium-high heat, then reduce the heat, partially cover, and cook until beans are tender. 
2. Heat 1/3 cup vegetable oil in a large skillet over medium heat. Add the chopped herbs and sauté for about 10-15 minutes, stirring frequently, until the color darkens. Set aside.
3.  In a large stockpot, heat 2-3 tablespoons of oil. Add the onion and sauté the chopped onions until golden brown. Stir in the turmeric powder. 
4. Add the sauteed herbs, cooked beans, dried limes, salt, and pepper to the pot. Pour in enough water to cover by 2 inches. Bring to a boil, then reduce the heat, cover, and simmer gently for 50 minutes.
5. Meanwhile, heat 2 tablespoons of oil in a skillet over medium-high heat. Add the mushrooms and cook until they release most of their liquid. Remove from the pan, place in a bowl, and sprinkle with lime juice.
6. Add the mushrooms to the stew and continue cooking on low heat for 15-20 minutes. Taste and adjust the seasoning. Add a little more water if needed for consistency.

Serve hot with rice, mast o khiar, and salad shirazi.

Enjoy!

Celebration and Traditions of Nowruz - The Seven S's of Sofreh-ye Haft Seen -1396

نرم نرمک میرسد اینک بهار

خوش به حال روزگار

ای دریغ از تو اگر چون گل نرقصی با نسیم

ای دریغ از من اگر مستم نسازد آفتاب

ای دریغ از ما اگر کامی نگیریم از بهار

~فریدون مشیری

نوروز Nowruz (New Day), the traditional 13-day Iranian celebration of the first day of spring (spring equinox), dates back to the Achaemenid Empire 6th century B.C. Nowruz is a celebration of nature and its revival and rejuvenation. The preparation for the Nowruz festival starts with خانه تکانی khaneh tekani, a thorough spring cleaning. Then there's چهار شنبه سوری Chahar Shanbeh Suri (Festival of fire) that's celebrated on the eve of the last Tuesday of the year. عید نوروز Eid-e Nowruz is a time for Iranians all across the world, as well as other neighboring countries of Iran that share this holiday, to gather together with their families and celebrate the Persian New Year.

هفت سین Haft seen spread is embedded with symbolism and each item on the سفره sofreh has a symbolic meaning. Overall, they represent life, health, prosperity, love, fertility, and patience. The Seven S's of Sofreh-ye Haft Seen include the following, سبزه Sabzeh (wheat or lentil sprouts), سرکه Serkeh (vinegar), سماق Somagh (sumac), سیر Seer (garlic), سنجد Senjed (fruit of oleaster tree), سکه  Sekeh(coins), سمنو Samanoo (wheat pudding) and سیب Seeb (apples). Fragrant سنبل sonbol (hyacinth), as well as other fresh spring flowers such as لاله laleh (tulips) and نرگس narges (narcissus), adorn the table. Other items on the sofreh (tablecloth) include ayneh (mirror), candles, colored eggs, and goldfish. Nowruz sweets and ajil (nuts and seeds) may also be found on the sofreh. Food is a major part of the Nowruz celebration and a traditional Persian New Year feast includes fresh herbs which represent earth, nature, and healthy eating. A typical Nowruz menu includes Sabzi Polow ba Mahi, Kookoo Sabzi, Reshteh Polow, Ash Reshteh, Sabzi Khordan, Mast o Khiar, and Salad Shirazi.

Nowruz Mobarak! Happy Nowruz!

Ash-e Anar - Persian Pomegranate Soup with Fresh Herbs and Mini Meatballs

I've let many winters and pomegranate seasons go by without writing about آش انار ash-e anar. But today, as I watch the icy snowflakes hit the windows and pile up all around the house, I can't think of a better reason to post a recipe for this hearty and tasty ash-e anar. 

The tradition of making warm ash on cold days, or when you're feeling under the weather and need a little comfort, was passed down to me by my mother. I make ash reshteh all the time, and chances are, if you open my refrigerator, you'll find a bowl tucked in somewhere. And after all these years living in America, it's only recently that I've begun to find large, ruby-red, juicy pomegranates at the markets nearby, just the kind I grew up with. 

You can make this soup with brown or green lentils if you prefer them to yellow split peas. If you choose to use لپه lapeh (yellow split peas), I would recommend boiling them for 7-10 minutes on medium heat, skimming off any foam that rises to the surface, then draining them before adding to the stew. When making the کوفته قلقلی (koofteh ghelgheli, mini meatballs), try to shape them as tiny as possible, small enough to scoop up easily with a tablespoon. 

If you find the soup a little too sour for your taste, add a touch of sugar to balance the flavors. This recipe serves 6-8 people, but you can easily cut it in half for a smaller batch. And don't skip the نعنا داغ (nana dagh), the fried mint and oil mixture.

Ash-e Anar - Pomegranate Soup

Ingredients
Serves 6-8

-1 pound ground meat (lamb, beef, or turkey)
-1 cup rice, rinsed and drained
-1/2 cup yellow split peas, rinsed
-1 large onion, chopped
-2-3 cloves of garlic, minced
-1 bunch parsley, stems removed, finely chopped
-1 bunch cilantro, finely chopped
-1 bunch scallion, green parts only, finely chopped
-2 tablespoons finely chopped fresh mint leaves
-1 tablespoon finely chopped fresh tarragon
-1/2 cup pomegranate molasses (add  more to taste)
-1/2 teaspoon turmeric Powder
-Salt and pepper to taste
-2 tablespoons dried mint
-2-3 tablespoons pomegranate seeds, for garnish
-Vegetable oil or olive oil


Method:

1. In a medium saucepan, combine the yellow split peas and 2 cups of water. Bring to a boil over medium-high heat, skimming off any foam from the surface. Reduce the heat, and cook for about 10 minutes. Drain and set aside.
2. Heat 3 tablespoons of oil in a large pot over medium heat. Add the onion and cook until golden brown. Add the garlic, and saute for 2-3 minutes, stirring frequently. Add 1/4 teaspoon turmeric powder, stir well.
3. Add the rice, split peas, and 8 cups of water to the pot. Bring to a gentle boil over medium-high heat. Reduce the heat and cook over medium-low heat for 30 minutes with the lid slightly ajar, stirring occasionally. 
4. In the meantime, combine the meat with 2-3 tablespoons of the chopped vegetables, 1/4 teaspoon turmeric, salt, and pepper. Mix well. Form the meat mixture into tiny meatballs.
5. Heat 2 tablespoons of oil in a skillet over medium heat and fry the meatballs until brown on all sides. Set aside.
6. Add the meatballs, pomegranate molasses, remaining chopped herbs, salt, and pepper to the pot. Cover and simmer on low heat for another 30-40 minutes.
7. In a small pan, heat 2-3 tablespoons of oil over medium heat, add a pinch of turmeric and 2 tablespoons of dried mint, stir, and remove from heat. 

ladle the ash into a large serving bowl. Drizzle with nana dagh and garnish with pomegranate seeds, if desired.  Serve with warm bread.

Enjoy!

Yalda Night (Winter Solstice) 2015 and Shami Haveej - Carrot Shami Kabab with Sweet & Sour Tomato Sauce

شب چله/شب یلدا Shab-e Yalda/Shab-e Chelleh, the ancient Persian celebration of the longest night, dates back thousands of years to the birth of میترا Mithra, the god of light who was born on the eve of Yalda (winter solstice). After the longest night of the year, the days will gradually become longer, symbolizing the victory of light over darkness. The word یلدا yalda means birth in the سریانی Syriac language, and for Iranians, the eve of yalda is a time for joyful celebration filled with poetry, music, and delicious food.  For me, celebrating the Iranian festival of light is a meaningful جشن jashn (festivity), perhaps because it was always celebrated in our home growing up in Iran. The night of Yalda is a time to reflect and appreciate how our ancestors kept this tradition alive for several millennia. Looking at our history, I can only imagine how many of those shab-e yalda gatherings took place amid uncertainties, unrest, battles, and frightening dark times. However, they did not succumb to the madness of their times and held on to the belief that light would prevail over darkness. It inspires us to light the candles on this night, serve the traditional winter fruits, nuts, and sweets, read poetry, share happy memories, and pass on the tradition to future generations.

Almost all of the dried autumn leaves in my yard have been raked, and the grill cleaned and put away for the season. I'm going to miss the whole experience of outdoor cooking -- the taste and the smell of food cooked on an open fire outside. Perhaps on one or two occasions, I'll brave the cold and pull out the grill from under the plastic covers and make some koobideh. Kotlet, shami, and kabab deegi are stove-top alternatives to grilled kababs, although they can be cooked any time of year, regardless of the season.

 شامی هویج (Carrot shami) is a favorite in our home. This shami kabab is made with chickpea flour, or you can use mashed cooked chickpeas as well. Chickpea flour adds a nutty flavor to these meat patties, and the shredded carrots add a little sweetness. This recipe can also be made with زردک zardak (parsnip) instead of carrots. Carrot shami may be simmered in a sweet and sour tomato sauce dressing, and it's best served with rice. You can also add a handful of finely chopped herbs to the meat mixture for extra flavor and aroma.

Shami Haveej- Carrot Shami

Ingredients:
Makes about 16 patties

1 1/2 pounds ground beef, lamb, or turkey
1 1/2 cups shredded carrots
3 tablespoons chickpea flour
1 large yellow onion, grated
2 garlic cloves, minced
3 eggs, lightly beaten
1/2 teaspoon turmeric
Pinch of cinnamon
1 teaspoon salt or to taste
1/2 teaspoon black pepper or to taste
Oil for frying

Ingredients for the sauce:

1 onion, thinly sliced
1 tablespoon tomato paste
1 tablespoon pomegranate molasses
1 tablespoon sugar
Salt and pepper to taste

Method:

• In a large bowl, combine meat, carrots, chickpea flour, onion, garlic, eggs, turmeric, cinnamon, salt, and pepper. Mix thoroughly until well blended. 
• In a non-stick skillet or a cast-iron skillet, heat 3 tablespoons of oil over medium heat.
• Take a handful of the meat mixture, shape it into a small ball, flatten it to the size of your palm, and make a hole in the center with your finger. You can also make oval-shaped patties. 
• Fry the patties until the meat is nicely browned on both sides.
• In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the onions, saute until soft and golden. 
• Add the tomato paste and saute for a couple of minutes. 
• Add 2 cups of water, pomegranate molasses, sugar, salt, and pepper to taste.  Stir well and bring to a boil. Lower the heat, layer the shami kababs in the skillet. Cover and simmer on low heat for 15-20 minutes, 

Serve warm or at room temperature with sabzi khordan, torshi, mast o khiar, and polow.

P.S. I'd like to take a moment here to say it's my seventh blog anniversary, and I would like to express my many thanks and my deepest gratitude to my faithful readers and welcome new readers!

A collage of  past Yalda nights

Happy Shab-e Yalda! Happy Winter Solstice!

Chicken Koobideh - Grilled Ground Chicken Kabab

With the arrival of warm weather, it's finally time to take my cooking outdoors into the backyard, surrounded by ivy-covered trees, tall shrubs, and evergreens, and get my grill going to make some delicious کباب کوبیده مرغ - chicken koobideh for my family. 

The process of making کباب - kabab has always felt special to me. From preparing the meat mixture to shaping it on long metal skewers with evenly spaced ridges, and then standing over a hot grill on a sweltering summer day, surrounded by flames, smoke, and the smell of charcoal, it's an especially nostalgic experience for me. 

کوبیده - Koobideh is the dish that I remember the most vividly from my childhood. My mother made kabab often while we were growing up, and the sight of our portable منقل - manghal (grill) placed in the corner of the hayat (courtyard) is etched in my memory. It was never tucked away, even in winter, always ready for use. All it needed was some charcoal, a few matches, and a بادبزن - badbezan (handheld fan) to get the fire going. Rain or shine (well, mostly shine where I grew up).

There are many varieties of kabab in Persian cuisine, each with its own flavor and tradition. Among them,  Chelow Kabab Koobideh (saffron steamed plain rice with grilled kabab) is considered Iran's national dish. Traditionally, koobideh is made with ground lamb. But when I moved here, I found the lamb to have a much stronger smell and flavor than I was accustomed to in Iran. Because of that, I  usually substitute beef for lamb in my cooking. 

This recipe, however, is my lighter take on the classic: low-fat chicken koobideh. It's perfect for anyone looking to cut back on red meat, yet still craving the flavors of Persian kabab. Think of it as a cross between kabab koobideh and joojeh kabab that's absolutely worth a try!

Kabab Koobideh Morgh - Chicken Koobideh

Ingredients

Makes 6 metal flat skewers

-2 pounds ground chicken (preferably thigh meat)
-1 large onion, grated and drained of excess juice
-1/3 teaspoon turmeric
-1-2 tablespoons liquid saffron
-1 teaspoon salt
-1/2 teaspoon ground black pepper
-A pinch of red pepper
-Juice of 1-2 limes
- 2 tablespoons olive oil

Method

1. In a large mixing bowl, combine the ground chicken, grated onion, turmeric, saffron, salt, black pepper, and red pepper. Mix well using your hands until everything is well combined.. Cover the mixture with plastic wrap and let it rest in the refrigerator for 30-40 minutes before shaping it onto skewers. 
2. Keep a bowl of cool water nearby.  Take a handful of the chicken mixture, place it around the skewer, then dip your hand in the water, and shape the meat into a long kabab. 
3. In a small bowl, whisk together the olive oil and the lime juice. 
4. Prepare your charcoal or gas grill. Place the skewers over the grill. Let the kababs set on one side before flipping. Continue grilling, turning occasionally, until the kabab is fully cooked.
5. Halfway through grilling, brush the kababs on both sides with olive oil and lime juice mixture.

Transfer to a platter, squeeze a little lime juice over the kabab, and sprinkle with sumac. Serve with rice, grilled vegetables, mast o khiar, and doogh.

Nan Panjarehi - Nowruz Window Cookies

Vernal Equinox - The first day of Spring is only a few days away, and one thing common among all Iranians is our shared passion for all things Nowruz, an ancient festival of Spring dating back 3000 years. In most households, there's a frenzied rush to complete the task of khane tekani (spring cleaning), growing sabzeh (seeds), shopping for haft seen items, and buying new clothes for the children, all before Sal-e Tahvil occurs. Nowruz is about feasting on traditional dishes such as kookoo sabzi, sabzi polow ba mahi, reshteh polow, and ash-e reshteh, among many other fresh, herb-based dishes. There's also a rich tradition of baking New Year's desserts, and each region has its own traditional shirini (sweets) to celebrate this traditional festival. Nowruz celebrations are a chance to nourish the body and the spirit by enjoying delicious meals with your family and friends.

Whether I engage in an all-out khaneh tekani or choose to minimize it down to the necessary basics, I must always remind myself of the greater message of this celebration: purifying the heart, mind, and soul. Nowruz is about starting a "New Day," rejuvenating the mind and body, purifying the heart, welcoming light and good health into your life, and getting rid of any negativity.

It has been a harsh winter here in the northeast, which makes the arrival of Spring all the more exhilarating. The force of life runs deep within the bare trees, hidden blooms, and all living things like a winding river on the way to its destination, touching, turning, and shifting everything in its path. The long-awaited joyous celebration of Nowruz (New Day) breathes optimism and joy into the world.

In our home, Nowruz was always celebrated with mouth-watering sweets, fresh seasonal fruits, and fancy ajil (Persian mixed nuts). One of my favorite Nowruz sweets that reminds me of home is nan panjerehi, crunchy and lightly sweetened cookies. نان پنجره ای  Nan Panjarehi/shirini panjarei translates to window cookies in Persian. Nan means bread, and panjareh means window, and making a window cookie is so befitting for springtime festivities. Nowruz holidays were the most beautiful time of year to be in Khuzestan province with its vast open fields of shaghayegh flowers and endless green hills.

This is an Iranian recipe with a touch of Scandinavian influence. I like that they use fewer eggs and add milk to the recipe. I opted to use 2 eggs and a cup of 2% milk. For this recipe, you'll need a rosette iron, a candy thermometer (highly recommended), and a bit of patience. Typically, the first couple of cookies will not come out right.

Nan Panjerehi

Ingredients

Makes about 40 pieces

-1 cup all-purpose flour, sifted
-1/2 cup wheat starch
-2 large eggs
-1 cup milk (I used 2% milk)
-4 tablespoons rosewater
-1/2 teaspoon ground cardamom
-Vegetable oil (canola oil)
-Powdered sugar

Method:

1. Place the starch in a large mixing bowl, add the rosewater, and stir to blend.
2. Break the eggs into a small bowl and beat lightly with a fork. 
3. Add the whisked eggs, sifted flour, milk, and ground cardamom to the mixture, mix with a wire whisk until well blended and smooth.
4. Pass the mixture through a sieve. 
5. Cover with plastic wrap and let sit in the refrigerator for an hour.
6. Heat 2-3 inches of oil to 375 degrees Fahrenheit in a deep pot.
7. Heat the rosette iron in the hot oil for one minute, remove, and tap on a paper towel.
8. Deep the iron into the batter just up to the edges, remove and place into the hot oil for 30 seconds or until golden. Remove from hot oil and place on a paper towel-lined large plate to remove any excess oil. 

Dust nan panjerehi with powdered sugar and serve.

Enjoy! Sale-e No Mobarak! Happy Nowruz!

Ode to Choghondar (Beets) + Recipes for Laboo and Kookoo Barg-e Choghondar (Beet Greens)

One wintry day long ago, during one of our trips to Tehran, I remember accompanying my mother as she went all over town running errands and shopping. It was getting late, and we were hurrying to get home before dark when my mother stopped at a دکه ی لبو فروشی - dakeh-ye laboo forooshi (street vendor stand selling beets). Many large, glazed purple/red beets were stacked neatly with some floating in their juice on a large tray. How do they make such simple and inexpensive street food so delicious? There must be an ancient secret recipe among the beet vendors in Iran - one that I would really love to get my hands on. Biting into a perfectly sweet, tender, and warm laboo in the snow after a seemingly endless day was especially gratifying. لبو/ چغندرپخته Choghondar pokhteh/Laboo (cooked beets) happens to be one of Iran's popular street foods throughout the winter months. And this recipe brings the cherished memories of my youth back home in Iran.

چغندر - Choghondar (beet) is highly nutritious, low in calories, quite versatile, and has a gorgeous color. Beets can be thinly sliced or grated raw into salads, steamed, boiled, or baked. Beets can also be used in both sweet and savory dishes. Those who love the earthy taste of beets can enjoy them throughout the year since they're always available in the market.

I have tried various ways of preparing beets. The simplest one is to roast them until tender and just serve them plain. Beets have a very high sugar content, and there's really no need to add any sugar/sweeteners. However, I am on a quest to achieve the delicious and flavorful taste of the laboo I had in Iran.

I like to add honey for sweetness to the dish. You can use table sugar, brown sugar, or honey, whichever you prefer, and you can adjust the sweetness to your liking. In addition, adding a good squeeze of lemon juice will enhance the color as well as the flavor of beets. For this recipe, I peeled and sliced them before cooking. You can cook beets whole instead of slicing them. Just remember that beets stain everything, and you may want to wear gloves while peeling and slicing them.

Laboo - Beets

Ingredients

Serves 4-6 

-4 medium-sized beets, trimmed, peeled, sliced
-2 teaspoons white sugar or brown sugar, or honey (I used raw, unfiltered honey), use more if you like.
-2 tablespoons freshly squeezed lemon juice
Water

Optional garnish: chopped pistachios, sliced almonds

Method:

1. Place the beets in a large heavy saucepan. Add enough water to cover the slices by 2 inches, bring to a boil for 2-3 minutes over medium-high heat. Reduce the heat to medium-low, cover, and cook for about 30 minutes.
2. Add the lemon juice and honey, cover, and simmer over low heat for another 10-15 minutes or until beets are tender and glazed. Make sure there is some liquid left in the bottom of the pan.

To serve, place the beets in a deep serving platter, and pour 2-3 tablespoons of the remaining liquid over them. Sprinkle with almonds and pistachios and serve immediately as a side dish or snack.

Beetroot greens (leaves and stems) also have nutritional value and can be substituted into most recipes that call for spinach. It can be added to ash reshteh, kookoo sabzi, or even ghormeh sabzi for a great flavor variation. After I cooked the beets, I decided it was about time to make a dish just using their greens, the under-appreciated and often discarded barg-e choghondar, and that's how this beautiful and delicious کوکوبرگ چغندر kookoo barg-e choghondar was created.

Kookoo Barg-e Choghondar - Beet Greens Kookoo (leaves and stems)

Ingredients

Serves 4-6

-2 cups beet leaves, chopped (I gave them a quick rough chop)

-2 cups beet stems, chopped

-1 medium yellow onion, chopped

-2-3 garlic cloves, minced

-4 eggs

-1 tablespoon flour

-1/2 teaspoon turmeric

-1 teaspoon salt
-1/2 teaspoon pepper

-A pinch of cumin (optional)

-A pinch of cayenne pepper (optional) 

-Vegetable oil

Method:

1. In a medium frying pan, heat 2-3 tablespoons of oil, add onions, and saute over medium-high heat until light golden brown. Add turmeric powder and garlic, saute for another 2-3 minutes. Using a slotted spoon, remove fried garlic and onion from oil, and set aside.
2. In a large bowl, whisk the eggs until well mixed.
3. Add the green beet leaves, red stems, fried onion, garlic, flour, salt, pepper, cumin, and cayenne. Mix thoroughly.
4. In a large skillet, heat 3 tablespoons of oil over medium-high heat, and gently pour in the mixture. Reduce the heat to medium-low, cover, and cook for 35-40 minutes. There's no need to turn them over. This way, they'll maintain their gorgeous color and fresh rustic look.

Serve warm or room temperature with warm bread, salad, mast o khiar, and torshi.

As I am sure many of you may already know, since I have already shared the news on my Facebook and Instagram pages, I was recently chosen by Yahoo Food as their blogger of the week. The following three recipes: Zucchini and Yogurt Salad, Fesenjoon, and Khoresh-e Karafs were featured during the week, along with a Q&A. I am truly honored and delighted.

Enjoy!

Khoresh Kadoo Halvaie - Persian Beef and Pumpkin Stew

One of the beauties of fall is the abundance of a wide variety of winter squashes that come in different shapes, sizes, and colors. I typically use butternut squash for its flavor and color in my cooking; however, this time I chose to use کدو حلوایی - kadoo halvaie, the vibrant orange small sugar pumpkin that is both beautiful and delicious. It is the same kind of pumpkin my mother used to roast in the oven back in Iran, and now, when I cook it, it still has the overwhelmingly familiar taste of home. Orange is a joyous color, and pumpkins are nature's gift; a free dose of color therapy on these gray, short, and gloomy autumn days. I'm thankful to my lovely neighbors for leaving out all these gorgeous pumpkins on their front porches early in the fall season until they eventually become food for the squirrels. There are numerous sweet pumpkin dessert recipes available. However, pumpkins are also delicious in savory dishes. خورش کدو حلوایی - Khoresh-e kadoo is a ملس - malas (sweet and sour) fall-flavored dish that will warm your heart.

I'm often asked if there are any Persian vegetarian or vegan recipes. Most people may not think of Persian cuisine as vegetarian/vegan-friendly, and only think of کباب - Kabobs when they think of Iranian food. Or there may not be many obvious vegetarian dishes on restaurant menus. However, many types of fresh vegetables are served raw or cooked as a side dish. As for vegan recipes, I'd like to point out that you can easily omit the meat in many stew recipes that call for stewing lamb/beef, except for the traditional آبگوشت abgoosht/dizi varieties, and still have a delicious and fulfilling meal.

I added a handful of آلو بخارا - aloo bokhara (dried yellow plums) to the stew toward the end of cooking. They may be found in most Persian/Middle Eastern grocery stores. If not, you can substitute them with prunes instead. Typically, potatoes and carrots are not a part of the authentic version of this khoresh, but they make the stew richer and more flavorful without changing the overall taste. I also like to add a bit of nutmeg and cinnamon. جوزهندی - Nutmeg is not a commonly used spice in Iranian cooking, but in our home, it was one of the spices that my mother cherished, and she always kept some in her little glass spice jars.

Khoresh Kadoo Halvaie

Ingredients

Serves 4-6

-1 1/2 pounds boneless beef or lamb stew meat, cut into small bite-sized pieces
-1 1/2 pounds peeled, seeded, and cubed pumpkin or butternut squash
-1 large onion, thinly sliced
-1 large tomato, peeled, chopped
-1 medium carrot, sliced *optional
-1 large potato, peeled, cubed *optional
-4 garlic cloves, minced
-1 (8-ounce) can tomato sauce, organic
-1 cup aloo bokhara (dried plums), pitted
-1/2 teaspoon turmeric
-1/2 teaspoon ground cinnamon
-A pinch of nutmeg
-Juice of 1 lemon (use more if you prefer)
-1 tablespoon table sugar or brown sugar (use less if you prefer)
-1 teaspoon salt
-1/2 teaspoon black pepper
-Olive oil

Method:

1. In a large skillet, heat 2-3 tablespoons of oil, add pumpkin, and saute lightly for about 7 minutes.
2. Stir in cinnamon, a pinch of nutmeg, and a dash of salt. Cook for another 5 minutes. Set aside. 
3. In a large pan, heat 3 tablespoons of oil, add sliced onions, and saute over medium-high heat until golden. Add minced garlic and saute for a couple of minutes. Add the turmeric powder, stir, and mix well.
4. Add beef and cook until brown on all sides, stirring occasionally.
5. Add chopped tomatoes, tomato sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Add water to cover all ingredients by about an inch, and mix well. Bring to a boil on high heat, lower the heat, cover, and cook over medium heat for about 45 minutes or until tender.
6. Add the sauteed pumpkins, potatoes, and carrots to the stew. Add a little bit of water if necessary. Cover and cook for another 30 minutes over low heat. Add in the plums, lemon juice, and sugar. Stir well, taste and adjust the seasoning, and simmer for another 10-15 minutes. 

Serve hot with rice, mast o khiar, and sabzi khordan.

Enjoy!