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Celebrate fall and the Persian holiday, Mehregan, with Persian Butternut Squash Stew (Khoresht Kadoo), made with yellow split peas and dried sour plums.
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Celebrate fall and the Persian holiday, Mehregan, with Persian Butternut Squash Stew (Khoresht Kadoo), made with yellow split peas and dried sour plums.

Family Spice

Persian Butternut Squash Stew (Khoresht Kadoo)


clock
4 hours
Ingredients
∙ Serves 6
Produce
  • 3 lb Butternut squash
  • 1 Onion, large
  • 6 oz Sour yellow plums, dried
  • 1/2 cup Split peas, yellow
Canned Goods
  • 2 cup Beef broth
Condiments
  • 2 tbsp Lemon juice
Baking & Spices
  • 1/4 tsp All-purpose flour
  • 1/4 tsp Cinnamon, ground
  • 3/4 tsp Salt
  • 1/2 tsp Turmeric, dried
Oils & Vinegars
  • 2 tbsp Olive oil, extra virgin
Liquids
  • 1 cup Water
Other
  • 2 1/2 lb London broil

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