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.