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Persian Pumpkin Stew with Pomegranate Over rice

Persian Pumpkin Stew with Pomegranate Over Rice

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Iranian, Persian
Servings 4

Equipment

  • Heavy-bottom pot with lid Essential for both the stew and rice. A nonstick bottom is helpful for achieving tahdig without sticking.
  • Rice colander or fine mesh strainer To rinse and drain rice before parboiling.
  • Skillet or saucepan For preparing the stew.
  • Wooden spoon or silicone spatula To stir ingredients without damaging cookware.
  • Measuring cups and spoons Precision matters, especially with potent spices.
  • Large mixing bowl (optional) For soaking rice if you're prepping ahead.

Ingredients
  

For the Stew

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 4 garlic cloves minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 3 cups fresh pumpkin peeled and cubed (or butternut squash as a substitute)
  • 1/2 cup dried apricots chopped
  • 1 tablespoon tomato paste
  • 2 tablespoons pomegranate molasses
  • 2 cups vegetable broth or chicken broth
  • 1/2 cup pomegranate seeds for garnish
  • 1 tablespoon lemon juice optional, for brightness
  • Chopped fresh parsley or cilantro for garnish

For the Rice

  • 2 cups basmati rice rinsed and soaked for at least 30 minutes
  • 2 tablespoons salt for boiling water
  • 3 tablespoons neutral oil like sunflower or vegetable
  • 1 medium potato peeled and sliced into 1/4-inch rounds (for tahdig)
  • Pinch of saffron threads steeped in 2 tablespoons hot water (optional but traditional)
  • 1/2 teaspoon ground cinnamon optional, for a jeweled rice-style flair

Instructions
 

Step 1: Prepare the Rice

    Rinse and soak rice:

    1. Rinse the rice in cold water until the water runs clear. Soak for 30 minutes in cold water with a pinch of salt.

    Parboil the rice:

    1. Bring a large pot of water to a boil, add 2 tablespoons of salt, then add the soaked and drained rice. Boil for 6–8 minutes until the rice is soft on the outside but still firm inside. Drain immediately.

    Assemble tahdig:

    1. In the same pot, add 2 tablespoons of oil. Layer the sliced potatoes on the bottom. Gently spoon in the parboiled rice, forming a dome.

    Steam the rice:

    1. Drizzle the saffron water over the rice, if using. Wrap the lid in a clean kitchen towel and place it tightly on the pot. Cook over medium heat for 5 minutes, then reduce to low and steam for 30–40 minutes. This is how to serve Persian rice with that golden tahdig!

    Step 2: Make the Stew

      Sauté aromatics:

      1. In a medium saucepan, heat the olive oil over medium heat. Add chopped onion and cook until translucent, about 5–6 minutes. Add garlic and sauté for another minute.

      Add spices:

      1. Stir in turmeric, cinnamon, cumin, coriander, paprika, salt, and pepper. Toast for about 30 seconds to bring out the aromas.

      Build flavor:

      1. Add tomato paste and stir to coat the onions and garlic. Let it cook for 1 minute to deepen the flavor.

      Simmer stew:

      1. Add pumpkin cubes and dried apricots. Stir to coat with spices. Pour in broth and bring to a boil. Lower heat to simmer, cover, and cook for about 25 minutes, or until the pumpkin is tender.

      Finish with pomegranate molasses:

      1. Once the stew is thick and the pumpkin is cooked through, stir in pomegranate molasses and lemon juice. Let simmer uncovered for another 5 minutes to concentrate flavors.

      Step 3: Serve

      1. Spoon a generous mound of Persian rice on each plate, ensuring you include a piece of crispy tahdig. Ladle the pumpkin stew over or beside the rice. Garnish with pomegranate seeds and chopped parsley or cilantro. The bright pops of red make this dish look like jeweled rice, giving a nod to the Persian jeweled rice recipe tradition.