Pumpkin Preserve

Moraba-ye Kadu Halvai-ye Hamadani


Preparation info

  • Makes

    3 x ½ pt

    • Difficulty


    • Ready in

      1 hr 45

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

This preserve is also popular in other parts of Iran, including Tabriz, but I had it in Hamadan.



  • 1 pumpkin or butternut squash (about 3 lb/1.3 kg)
  • ¼


  1. Sterilize the 3 jars in boiling water, drain, and allow to dry completely.
  2. For the pumpkin: Peel the shiny, hard orange rind off the pumpkin and discard it. Cut the pumpkin into 2in/5cm rings. Use a spoon to remove the seeds and fibers while keeping the flesh. Place the flesh on a flat surface and stamp out shapes using your favorite cookie cutters or cu