Squash Stew with Pomegranate and Rice
Writer & Photographer Sarah Golbaz
Iranian Food Culture – my father is Iranian – is something that was especially celebrated on the weekends with family and friends. The meals often need a lot of time for preparation and cooking. However, I found a way to enjoy the taste of Iran, the aromatic rice and stews without spending too much time in the kitchen. This squash stew, for example, is vegetarian and doesn’t need time ahead for preparation. I love the combination of the sweet squash with the sourness of the pomegranate and the dried lemon.
600g Hokkaido Squash, diced
200g Basmati Rice, rinsed
1 Onion, diced
coconut oil or olive oil
1 tbsp Curcuma
3 Cinnamon sticks
Harissa or Chilli to taste
2 Dried Lemons (optional)
2 Tbsp Pomegranate Molasse
In a large pot, warm 1 1/2 tablespoons coconut oil over medium-high heat. Add onion and cook for 3 to 4 minutes. Stir in the diced squash and cook for 5 min. Cover the squash with enough liquid (water or broth), add rice, spices, herbs and molasse. Bring to a boil over high heat. Reduce heat to low and simmer, covered until rice and squash are tender, 10 to 12 minutes.
Serve with pomegranate, toasted walnuts and yoghurt.