Persian Squash Stew



Olive oil

1 kg pumpkin or squash (cut into 2cm cubes)

2 brown onions (diced)

2 tins of whole tomatoes (squished by hand)

2 cloves of garlic

1 whole green chilli split down the middle

2 tsp turmeric

2 tsp coriander

1 tsp dried tarragon

3 limes zested and juiced

1 bag Baby spinach


Pre-heat oven to 180 c.

In a pan cook the onions with the olive oil on low until soft and glassy. Add the garlic, lime zest and spices and turn up the heat a little. After 2-3 minutes add pumpkin and cook for another 5 minutes stirring regularly. Add the tomatoes and transfer to a casserole dish. Roast in the oven (uncovered) until pumpkin is just cooked and has a little colour.

Depending on the time of year and the sweetness of the squash you may need to add a teaspoon of sugar to balance out the acidity form the other ingredients. Stir in the spinach and lime juice to taste and then serve.

Garnish with yogurt and zhoug (recipe provided).


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