Kadū Polō-ye Māzandarānī [Butternut Squash Rice | vegan]

Butternut Squash Rice from Mazandaran | vegan

Origin: Regional Specialty (Shomāl)

Known in the local Mazandarani dialect as Kā’ī Pelā, this autumn specialty from the Caspian coast turns caramelized butternut squash, warm cinnamon, and turmeric into a fragrant main course. When I brought a platter of it (alongside Āsh-e Sāk) to a gathering of Persians at my sister-in-law’s house, no one there had ever had it before, and every grain disappeared. Layered between fluffy steamed rice over a golden turmeric tahdīg and topped with plump golden raisins the way Mojdeh taught me, it’s a definite crowd-pleaser.

Serves: 4-6
Preparation time: 25 minutes (plus 2 hours soaking time)
Cooking time: 1 hour