Critical Moments
- •Cutting squash into large enough pieces to hold shape
- •Balancing sweet (squash, prunes) and sour (dried lime, lemon)
- •Not over-stirring once squash is added
Bloom the saffron
If using saffron, grind threads with a pinch of sugar using a mortar and pestle. Transfer to a small bowl, add 3 tbsp hot (not boiling) water, cover, and steep for at least 20 minutes.
Bloom the saffron
If using saffron, grind threads with a pinch of sugar using a mortar and pestle. Transfer to a small bowl, add 3 tbsp hot (not boiling) water, cover, and steep for at least 20 minutes.
Prepare the butternut squash
Cut butternut squash in half lengthwise. Scoop out seeds with a spoon. Peel using a vegetable peeler or sharp knife (the skin is tough). Cut flesh into 4cm chunks. Keep pieces on the larger side—they'll hold their shape better during cooking.
Common Mistakes
- •Cutting pieces too small (disintegrate during cooking)
- •Not removing all the stringy bits around seeds
- •Leaving skin on (tough and unpleasant)
Prepare the butternut squash
Cut butternut squash in half lengthwise. Scoop out seeds with a spoon. Peel using a vegetable peeler or sharp knife (the skin is tough). Cut flesh into 4cm chunks. Keep pieces on the larger side—they'll hold their shape better during cooking.
Common Mistakes
- •Cutting pieces too small (disintegrate during cooking)
- •Not removing all the stringy bits around seeds
- •Leaving skin on (tough and unpleasant)
Brown the onions
Heat oil or ghee in a large heavy pot over medium-high heat. Add diced onion and cook until deep golden brown, about 12-15 minutes, stirring occasionally.
Brown the onions
Heat oil or ghee in a large heavy pot over medium-high heat. Add diced onion and cook until deep golden brown, about 12-15 minutes, stirring occasionally.
Add garlic, spices and brown the meat
Add minced garlic, turmeric, cinnamon, and cardamom, stirring for 30 seconds until fragrant and bloomed. Increase heat to high, add meat cubes, and brown well on at least two sides, about 6-8 minutes total.
Add garlic, spices and brown the meat
Add minced garlic, turmeric, cinnamon, and cardamom, stirring for 30 seconds until fragrant and bloomed. Increase heat to high, add meat cubes, and brown well on at least two sides, about 6-8 minutes total.
Add liquid and dried limes
Add water or stock, salt, pepper, and sugar. Pierce each dried lime 3-4 times with a knife and add to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until meat is very tender.
Add liquid and dried limes
Add water or stock, salt, pepper, and sugar. Pierce each dried lime 3-4 times with a knife and add to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until meat is very tender.
Add squash and prunes
Add butternut squash chunks and prunes (and dried apricots if using) to the pot. Distribute evenly, gently pressing squash into the liquid. The squash should be mostly submerged. Cover and simmer for 35-40 minutes.
Critical Step
The squash needs to be completely tender—it should almost melt on your tongue. Undercooked squash doesn't provide the silky texture that makes this stew special. But avoid stirring vigorously or the pieces will break up completely.
Common Mistakes
- •Stirring too much (squash breaks into mush)
- •Undercooking squash (should be very tender)
- •Adding squash too early (completely disintegrates)
Add squash and prunes
Add butternut squash chunks and prunes (and dried apricots if using) to the pot. Distribute evenly, gently pressing squash into the liquid. The squash should be mostly submerged. Cover and simmer for 35-40 minutes.
Critical Step
The squash needs to be completely tender—it should almost melt on your tongue. Undercooked squash doesn't provide the silky texture that makes this stew special. But avoid stirring vigorously or the pieces will break up completely.
Common Mistakes
- •Stirring too much (squash breaks into mush)
- •Undercooking squash (should be very tender)
- •Adding squash too early (completely disintegrates)
Balance sweet and sour
Add saffron water (if using) and lemon juice. Taste carefully—the stew should have a harmonious balance of sweet (from squash and prunes) and sour (from dried limes and lemon). Adjust: add more sugar if too tart, more lemon juice if too sweet. Adjust salt.
Critical Step
The sweet-sour (torsh-o-shirin) balance defines this dish. Squash and prunes provide significant sweetness—the lemon juice is essential to prevent the stew from being cloying. Every batch varies based on squash and prune sweetness, so tasting and adjusting is essential.
Common Mistakes
- •Forgetting the lemon juice (stew becomes too sweet)
- •Over-sweetening (adding too much sugar without tasting first)
- •Under-salting (salt helps balance and round out flavors)
Balance sweet and sour
Add saffron water (if using) and lemon juice. Taste carefully—the stew should have a harmonious balance of sweet (from squash and prunes) and sour (from dried limes and lemon). Adjust: add more sugar if too tart, more lemon juice if too sweet. Adjust salt.
Critical Step
The sweet-sour (torsh-o-shirin) balance defines this dish. Squash and prunes provide significant sweetness—the lemon juice is essential to prevent the stew from being cloying. Every batch varies based on squash and prune sweetness, so tasting and adjusting is essential.
Common Mistakes
- •Forgetting the lemon juice (stew becomes too sweet)
- •Over-sweetening (adding too much sugar without tasting first)
- •Under-salting (salt helps balance and round out flavors)
Rest and serve
Remove from heat, cover, and let rest for 10 minutes. Transfer carefully to a serving dish—some squash pieces should remain intact while others have broken down to thicken the sauce. Serve hot over chelow with tahdig.
Rest and serve
Remove from heat, cover, and let rest for 10 minutes. Transfer carefully to a serving dish—some squash pieces should remain intact while others have broken down to thicken the sauce. Serve hot over chelow with tahdig.
Resting Required
10 min - Allows sauce to thicken further and flavors to harmonize
