Kadu Polo – Butternut Squash Rice (Edit recipe)

Kadu Polo is a delightful Fall-weather dish from the Caspian Sea region of Iran, where its regional name is Ka-ee Pelah. It is a true celebration of the local flavors and produce that make northern Iranian cuisine so incredibly fresh, tasty, and healthy.

20 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	341
Fat:	28 g
Carbohydrates:	24 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	3879 mg
Fiber:	0 g
Sugars:	6 g
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

4 Tbsp Extra Virgin Olive Oil
1 Onion, (thinly sliced)
2 cups Butternut Squash, (diced into .5 inch pieces)
1 tsp Salt
1 tsp Turmeric Powder
.25 tsp Ground Cinnamon
2-4 Tbsp Cane Sugar, (optional)

Rice

8 cups Water
2 Tbsp Salt, (for parboiling the rice and will be rinsed out)
2 cups Basmati Rice, (soaked for 1 hour and rinsed)
2 Tbsp Extra Virgin Olive Oil
.5 tsp Turmeric Powder, (mixed with 1 tablespoon of water)

Eggs

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Squash

In a large frying pan saute the onions with oil over medium heat for about 10 minutes, or until lightly browned.
Add the diced butternut squash and continue to saute for another 5 minutes.
Add the salt, turmeric, and cinnamon and toss to get the spices mixed in with the squash. Saute for an additional minute.
Depending on the sweetness of the butternut squash, sprinkle 2-4 tablespoons of sugar to the mixture and stir. Remove from the heat and set aside.

Rice

In a large covered pot, bring 8 cups of water and salt to a boil. Add the rinsed rice and boil on high heat uncovered for about 5-7 minutes, or until the rice has slightly softened.
Drain the rice in a colander and set aside.
Add 2 tablespoons of oil to a non-stick pot.
In a small bowl, mix 1 cup of the lightly cooked rice with the turmeric and water, gently mix and spread evenly in the bottom of the pot. This will be the crispy rice referred to as Tahdig.
Begin by layering one third of the partially cooked rice and then one third of the butternut squash mixture into the pot. Repeat until all of the rice and squash have been layered in the pot. Either leave the rice and squash in layers, or mix them gently.
Wrap the lid with a clean towel and place on top of the pot. Allow the rice to steam over medium-low heat for about 45 minutes.
Remove the pan from the heat and allow to rest for 5 minutes.

Eggs

Heat the oil in a small frying pan and fry the eggs, sprinkled with salt and pepper, over medium heat until desired consistency is achieved.

Serving

Select a large serving platter to place on top of the pan and carefully and swiftly invert the rice onto the platter.
Arrange the eggs on top of the rice and serve hot.