Kadu Polo ba Nimru

Name: Kadu Polo ba Nimru (Butternut Squash Rice with Sunny-Side-Up Eggs)
Cuisine: Iranian
Ingredients: ¼ cup (60 ml) olive oil; 1 large onion, thinly sliced; 2 cups (280 g) diced butternut squash; 1 teaspoon ground turmeric; ¼ teaspoon ground cinnamon; 2–4 tablespoons (25–50 g) unrefined cane sugar, to taste; 2 cups (400 g) basmati rice, soaked for 1 hour and rinsed; 3 tablespoons neutral oil; ½ teaspoon ground turmeric mixed with 2 tablespoons water; ½ teaspoon ground turmeric mixed with 2 tablespoons water; 2 tablespoons unsalted butter; 4 eggs; ¼ teaspoon sea salt; ¼ teaspoon ground black pepper

Butternut Squash Rice with Sunny-Side-Up Eggs

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Bitter & Sweet

By Omid Roustaei and Lauren Ko

Published 2025

About

This dish exemplifies northern Iranian cuisine, embracing simplicity and highlighting the use of fresh, locally sourced eggs to create a satisfying meal. Kadu polo is a flavorful yet uncomplicated dish, making it the ideal comfort food for the fall season.

Ingredients

For the Butternut Squash

¼ cup (60 ml) olive oil
1 large onion, thinly sliced

Asia
Americas
Iran
United States
Main course
Vegetarian
Gluten-free

Method

To prepare the butternut squash, select a large frying pan and place it on the stove over medium heat until nice and warm, then add the olive oil.

Add the onion to the pan and cook until it becomes lightly golden, about 10 minutes. Toss in the butternut squash and keep sautéing for another 5 minutes.

Add the salt, turmeric, and cinnamon and stir to ensure the spices coat the squ