There are certain spices that just smell like comfort to me, and baharat is one of them.
Baharat literally means “spices” in Arabic, and it’s a warm, aromatic Middle Eastern blend typically made with spices like cumin, coriander, black pepper, allspice, cinnamon, cardamom and cloves. Every blend is a little different, but that warm, earthy flavor is exactly what I want when the weather starts to cool and I’m craving something cozy and slow-cooked.
And this roast is COZY.
I wanted to create a braised roast that felt perfect for Sukkot and fall without going in the typical sweet-and-sour direction. Baharat gives the meat so much depth, while orange juice and zest brighten everything up, and silan adds just enough sweetness without making the dish feel cloying.
Then there’s the butternut squash and dates. As the roast braises, all those beautiful flavors work their way into the sauce. The squash goes in later so it gets tender without completely falling apart, while the dates soften into the braising liquid and add these little pockets of caramel-like sweetness.
And can we talk about how pretty this is straight out of the Dutch oven? Golden butternut squash, glossy dates, deeply browned meat and that rich, spiced sauce—it’s exactly the kind of centerpiece I want to bring to the table for Yom Tov.
Baharat-Braised Roast with Butternut Squash & Dates
4 lb Delmonico, Chuck or French roast
Salt and pepper, to taste
2 tbsp olive oil
8 large shallots, peeled and halved
5 garlic cloves, smashed
2 tbsp baharat
2 tbsp tomato paste
1½ cups dry red wine
1½ cups beef or chicken stock
Juice and zest of 1 large orange
2 tbsp silan
2 bay leaves
4 sprigs fresh thyme
1 medium butternut squash, peeled, seeded, and cut into 1½-inch chunks
6 pitted Medjool dates, halved
Pat the roast completely dry. Season all over with the salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the roast for 4–5 minutes per side, until deeply browned on all sides. Transfer the roast to a plate.
Add the shallots, cut-side down, and cook for 4–5 minutes, until deeply golden. Add the garlic and baharat and cook over medium heat until fragrant. Add the tomato paste to the pot and saute for 2 minutes, stirring, until the tomato paste darkens and begins to caramelize.
Pour in the red wine, scraping up all the browned bits from the bottom of the pot. Simmer for 2–3 minutes. Add the stock, orange juice, orange zest, and silan. Stir well. Return the roast to the pot, along with the bay leaves and thyme. Cover tightly and transfer to a 325°F oven. Braise for 3 hours, or until fork tender.
Remove the pot from the oven and carefully nestle the butternut squash and dates around the roast, pushing some of the pieces down into the braising liquid. Raise the oven temperature to 350, cover and return to the oven for another 30 minutes or until the squash is soft but still holding its shape.
Transfer the roast to a cutting board and let it rest for 15–20 minutes. Remove the bay leaves and thyme stems. If the sauce is thinner than you’d like, remove the squash and dates and simmer it uncovered on the stovetop for 5–10 minutes until glossy and slightly reduced.
Taste and adjust the seasoning. You can add another teaspoon or two of silan if you want a slightly sweeter finish.
Slice the roast against the grain and arrange it on a large platter with the shallots, butternut squash, and dates.
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Baharat Pumpkin Butter
Baharat Roasted Spatchcock chicken With Tzimmes