Persian Zucchini Stew Recipe | Khoresht Kadoo Sabz

Persian Zucchini Stew Recipe

Name: Persian Zucchini Stew Recip | Khoresht Kadoo Sabz
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4
Cuisine: iranian
Ingredients: Medium zucchini4; Chicken thigh or breastFour medium pieces; medium onion2; tomato paste2 tbsp; Ghooreh (Unripe Grape)2 tbsp; ground saffron¼ tsp; cinnamon powder1 tsp; Turmeric powder1 tsp; Salt1.5 tsp; Black pepper powder1 tsp; Vegetable oil6 tbsp

Zucchini stew is one of the delicious Iranian dishes. This dish combines zucchini, beef, lamb or chicken, tomato paste, and onions.

Ingredients for four people
Medium zucchini	4
Chicken thigh or breast	Four medium pieces
medium onion	2
tomato paste	2 tbsp
Ghooreh (Unripe Grape)	2 tbsp
ground saffron	¼ tsp
cinnamon powder	1 tsp
Turmeric powder	1 tsp
Salt	1.5 tsp
Black pepper powder	1 tsp
Vegetable oil	6 tbsp

Zucchini Stew Recipe

Step 1

Combine ground saffron with three tablespoons of boiling water in a small container and set aside. Heat a pan and add two tablespoons of oil.

Step 2

Add the chicken pieces to the pan and fry each side for 5 minutes. After frying the chicken pieces, take them out of the pan and set them aside.

Step 3

Peel and finely chop the onion, then add two spoons of vegetable oil to the pan. Add chopped onion and sauté for 3 minutes.

Step 4

Add tomato paste, cinnamon powder, turmeric powder, black pepper powder, salt, and sauté for another 5 minutes.

Step 5

Add Ghooreh, saffron, and sauté for a minute, then add 3 cups water. Increase the heat until the water boils, then add the chicken pieces.

Step 6

Reduce the heat and let the chicken pieces cook for an hour. Peel the zucchini put a pan on the heat, and add the remaining vegetable oil.

Step 7

Add the zucchini to the pan and fry completely. In the last 15 minutes of cooking the chicken, add the zucchini and let the stew cook for another 15 minutes.