Mazandarani Pumpkin Pilaf کدو پلو مازندرانی

Have you ever tasted Persian pumpkin rice??

Mazandaran province استان مازندران is located in southern coast of Caspian sea دریای مازندران. The nature of Mazandaran is a mixture of forests, rainforests and coastal and very fertile region. Rice is mostly produces in North of Iran in Mazanadaran and Gilan provinces. Mazandaran is a producer of farmed fish, and Iranian caviar (black gold/black pearl) as well. Sea food is popular in coastal Mazandaran and you can find many different seafood in Mazandarani cuisine.

Mazandaran also in tourism industry is one of the tourists attraction.

What led me to talk about Mazandaran, is my pumpkin pliaf, a beautiful and delicious rice with pumpkin or what is called in Farsi (kadoo halvaei کدو حلوایی/کدو تنبل).

Pumpkin rice is a traditional meal of Mazandaran. It is very easy recipe to follow and prepare it.

In serving time this rice garnished with fried egg/s. As in Iranian food we try to make balance between nature of ingredients. Some ingredients have cold or cool nature and some have hot or warm nature. For example, pumpkin and rice have cold nature, but with adding spices like cinnamon or using fried eggs in this recipe we make balance between cold and warm nature of ingredients.

Mazandarani Pumpkin Pilaf کدو پلو مازندرانی

  • 1 small pumpkin, peeled off and cut into small cubes
  • 3 cups rice
  • 250 g ground beef or lamb meagt
  • 2 large onions, finely chopped
  • 2 tbsp white sugar
  • 1½ tsp turmeric
  • 1 tsp ground cinnamon
  • 1 tsp steamed saffron
  • Salt- pepper to taste
  • Olive oil or butter
  1. Wash the rice (2-3times). Soak the rice in salted water for 1 hour before cooking.
    In a pan add oil and sauté chopped onions until soft and translucent, and set aside.



  2. Add chopped pumpkin, season with cinnamon, sugar, turmeric, salt and pepper into the same pan. Sauté pumpkin for 10 minutes on medium heat. Add sautéed onion and steamed saffron to the mixture. Gently mix all together and set aside.



  3. Add some salt and pepper to the ground meat. make small meatballs and fry in the oil until brown and set aside.



  4. Bring some water to a boil. Drain salted water of the rice and add it to the boiled water. Allow to cook for 10 minutes. Then, using a colander and drain the rice.



  5. If you like to make tahdig (crispy crust from bottom of the pot), add some oil to bottom of the pot. Layer tortilla bread or slices of potatoes at the bottom of the pot, as you see in the photo I have layerd half of the pot with tortilla bread and other hald with slices of potaotes..



  6. Next, add a layer of rice and then mixture of pumpkin and fried meatballs. Repeat the process until all ingredients have been used.



  7. Cover the pot with a lid. Cook for about 10 minutes on the medium -high heat then reduce the heat to low and cook it for 20 minutes



  8. .Place cooked rice on a platter. Serve the pumpkin rice with fried egg/s, pickles and the crusty bottom (tahdig).



کدوپلو مازندرانی

آیا تا  به حال پلو کدوحلوایی مازندرانی خوردید؟؟

قبل از اینکه در مورد خود غذا بگم بهتر هست کمی راجع به استان مازندران توضیح بدم.

استان زیبای مازندران در کرانه جنوبی دریای خزر/مازندران/کاسپین قرار دارد. طبیعت زیبای استان مازندران ترکیبی از نواحی بارانی- جنگل های سرسبز و حاصلخیز هست.

برنج یکی از محصولاتی هست که در استان های شمالی ایران : گیلان و مازندران تولید میشود.

استان مازندران دارای مزارع پرورش ماهی و تولید خاویار( که به آن  مروارید سفید یا طلای سیاه گفته میشود ) می باشد.

غذاهای متنوع دریایی این استان بسیار پرطرفدارو خوشمزه هستند.

استان مازندران یکی از مراکز گردشگری و جلب توریست نیز محسوب میشود. مطلبی که من رو واداشت در مورد استان مازندران صحبت کنم تهیه کدوپلو مازندرانی بود که با استفاده از کدوحلوایی یا همون کدوتنبل درست میشه ویک غذای خوشرنگ و طعم برای روزهای سردو تاریک و ابری پاییزی هست. . کدو پلو یکی از غذاهای برنجی معروف و متداول در مازندارن هست. طرز تهیه ی این غذای خوشمزه بسیار آسان هست.

کدو پلو در استان مازندران به کئی پلا معروف هست .اگر کدوتنبلی که برای این پلو استفاده میشه شیرینی کمی داشته باشه می تونید به مقداری که دوست دارید شکر اضافه کنید.

مواد لازم

یک عدد کدو تنبل کوچکپوست گرفته و خرد شده

سه پیمانه برنج

دویست پنجاه گرم گوشت چرخ کرده گوساله یا گوسفندی

دو عدد پیاز درشت نگینی خرد شده

یک یا دو عدد تخم مرغ

دو ق غ شکر سفید

یک و یک دوم ق چ زردچوبه

یک ق چ پودر دارچین

یک ق چ زعفران دم کرده

نمک و فلفل به میزان نیاز

روغن مایع یا کره

طرز تهیه

برنج را دو سه مرتبه شسته ودر برای یکساعت در آب نمک دار می خیسانیم.

داخل یک تابه مقداری روغن ریخته پیاز نگینی خرد شده را تفت می‌دهیم تا نرم شده و کمی تغییر رنگ داده و کنار میگذاریم. داخل همان تابه کدو ی خرد شده رابا پودر دارچینشکرزردچوبه نمک و فلفل ریخته و کدو حلوایی را روی حرارت ملایم برای ده دقیقه تفت داده و از روی حرارت بر میدارم. سپس پیاز و زعفران دم کرده را به کدو افزوده وبه آرامی همه موادرا با هم مخلوط کرده و کنار میگذاریم..

نمک و فلفل به میزان نیاز به گوشت چرخ کرده اضافه میکنیم و گوشت را به صورت کوفته های ریز شکل داده و درروغن سرخ میکنیم تا قهوه ای رنگ شوند.

برنج را به مرحله آبکشی می رسانیم. . برای ته دیگ هم از نان یا سیب زمینی استفاده میکنیم. در این مرحله یک لایه از برنج آبکش شده را ته قابلمه ریخته و روی آن مقداری از مخلوط کدو حلوایی و کوفته ریزها را می ریزیم. . این مرحله را مجددن تکرار میکنیم تا تمام مواد ما تمام شود.

در قابلمه را گذاشته و برنج را برای ده دقیقه روی حرارت بالا قرار میدهیم و بعد حرارت را کم میکنیم و میگذاریم برنج دم بکشد.

زمان سرو تخم مرغ ها را نیمرو کرده و روی برنج قرار میدهیم

کدوحلوایی و برنج دارای طبع سردی هستند و برای همین اضافه کردن ادویه هایی مثل دارچین یا اضافه کردن نیمروکه طبع گرمی دارند باعث توازن این غذا در بدن خواهد شد .

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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