Rice with, Lamb, Legumes + Butternut Squash

Name: Rice with, Lamb, Legumes + Butternut Squash (Qaboli Polow-ye Bojnurdi)
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: Serves: 6 to 8
Cuisine: Iranian
Ingredients: 2 medium onions, peeled and thinly sliced; ½ lb/225 g boneless leg of lamb or boneless and skinless chicken thighs, cut into 1in/2.5cm cubes; ¼ cup/50 g dried chickpeas; ½ cup/50 g brown lentils; ½ cup/120 ml oil; 1 cup/175 g dates (about 10 dates), any remaining hard stalk parts removed, and pitted; 1 lb/450 g butternut squash, peeled, seeded, and cut into 1in/2.5cm cubes (about 3 cups); 1 teaspoon ground nutmeg; 1 teaspoon ground cinnamon; 3 tablespoons tomato paste; 1½ cups/300 g basmati rice, soaked for 30 minutes, drained, and rinsed; 4 teaspoons fine sea salt; 1 teaspoon freshly ground pepper; 1 teaspoon turmeric; ½ cup/100 g dried black-eyed peas

Qaboli Polow-ye Bojnurdi

Preparation info

Serves:
6 to 8

Difficulty
Complex
Ready in
3 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I adapted this recipe from one by Farah Banu Mozafar in Bojnurd. You can omit the meat in step 2 to produce a perfectly delicious vegetarian dish.

Ingredients

Legumes

Soaked Overnight

½ cup/100 g dried black-eyed peas
¼ cup/

Asia
Iran
Bojnurd
Main course
Gluten-free

Method

For the legumes: Soak the dried legumes in water overnight, then drain and rinse. (If you are using canned beans, drain and rinse and reduce the water in step 3, to 4 cups/960ml.)
For the lamb: Heat the oil in a large nonstick pot over medium heat and sauté the onions and lamb for 10 to 15 minutes until golden brown. Add the salt, pepper, turmeric