Persian-Style Pumpkin Dish

cooking in ghee · creamy vegetable · ghee · grilled vegetables · hung curd ·

Prep 1

Persian food is a staple in our home – I consider it my comfort food, similar to that of khichdi or biryani. What I adore about Iranian cuisine is the complexity of flavours, without use of chilies – making this the perfect meal for sick days, or days you need more TLC. Each dish is cooked in ghee, there’s an abundance of garlic, onions and mint, there is soothing saffron, and hung curd to bring it all together.

Today, I made up my own recipe to use pumpkin as the vegetable – pumpkin works good for my body with it’s high anti-inflammatory properties, fibre and vitamins.

Pair this with a lentil rice or saffron rice or flatbread.

INSTRUCTIONS

1 In the smallest pan, warm the 2 tsp water and add the saffron and let the water heat gently. Once the colour has come, set it aside

2 In a larger pan, warm ghee with garlic and allow the garlic to become golden

3 Then add the pumpkin cubes and salt and toss in the garlic

4 Halfway though you can cover the lid to create steam and let the pumpkin cook quicker

5 When the pumpkin has cooked through place it in the serving bowl, creating a well in the center

6 Place the hung curd in the center and top with the saffron water

7 Warm the ghee for the tempering and add the garlic and mint leaves to crisp up, and pour the tempering on top of the pumpkin

8 Serve

ingredients

200g pumpkin cubed into bite size pieces
1-2 tsp minced garlic
1 tbsp ghee
¾ tsp salt
¼ cup hung curd
2 tsp water + 4-5 saffron strands

Tempering:
2 tsp ghee
1 tsp minced garlic
10 fresh mint leaves

up next

Similar recipes

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.

30 minutes meal asian

30 minutes meal asian

Pumpkin Lemongrass Soup

pumpkin soup is one my favourite meals to have, and serving it up with an asian meal with hints of lemongrass and kaffir lime leaves is the best way to begin the meal. i also add a piece of bruised ginger to gently infuse in, without making it too spicy. the topping of crispy lightly caramelised pumpkin seeds is a *chef's kiss*

View Recipe

Pumpkin Lemongrass Soup

pumpkin soup is one my favourite meals to have, and serving it up with an asian meal with hints o...

30 minutes meal 5 ingredient recipe

30 minutes meal 5 ingredient recipe

Winter Pumpkin Crostini

This recipe is a part of #thehomeseries in Kitchen Therapy Conversations Grilled pumpkin is one my favourite ingredients to work with – not only does it taste delightful, but it is also filling and substantial ingredient, full of Vitamin A, antioxidants and anti-inflammatory properties, and low in calories, high in fiber, potassium and minerals! In this crostini, I layer grilled pumpkin slices with some herbed butter, cream cheese, rocket leaves, nuts and a few shavings of grana Padano cheese. The marinade is a simple one with balsamic, honey, garlic and chilies which can be drizzled extra!

View Recipe

Winter Pumpkin Crostini

This recipe is a part of #thehomeseries in Kitchen Therapy Conversations Grilled pumpkin is one m...

30 minutes meal 5 ingredient recipe

30 minutes meal 5 ingredient recipe

Pumpkin + Cherry Tomato in Spaghetti

This recipe comes from one of those moments where you’re staring at the fridge, and fretting about the sheer number of ingredients that need to be used up before it’s time comes to end. This is perhaps the most daunting task I face with since I shifted homes and my mind is constantly at how on earth am I going to finish 250 grams of pumpkin. So I thought, pasta is comfort for me but how can I bulk it up? I’m perhaps one of the biggest fans of pumpkin – because not only does it taste delicious, but also is so versatile in taking on flavours – from a mashed Indian-style bharta, to a Gujarati style sabji with methi leaves, and also delightful in sweet forms in cakes and grilled with a pinch of cinnamon, honey and butter. And of course, in gourmet-style Italian form with lots of garlic, tomatoes, and my favourite, rosemary. This pasta has a lot of pumpkin cubes, cherry tomatoes, and onions cooked slowly, then added in some old red wine, with butter and rosemary and lots of red chili flakes. I had just a small part of comte cheese, so that of course went in at the end, and made a light sauce with spaghetti and I must tell you, I had a fine meal!

View Recipe