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Persian Zucchini Stew Recipe | Khoresht Kadoo Sabz
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|
|Chicken thigh or breast||Four medium pieces|
|tomato paste||2 tbsp|
|Ghooreh (Unripe Grape)||2 tbsp|
|ground saffron||¼ tsp|
|cinnamon powder||1 tsp|
|Turmeric powder||1 tsp|
|Black pepper powder||1 tsp|
|Vegetable oil||6 tbsp|
Zucchini Stew Recipe
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.
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.
Peel and finely chop the onion, then add two spoons of vegetable oil to the pan. Add chopped onion and sauté for 3 minutes.
Add tomato paste, cinnamon powder, turmeric powder, black pepper powder, salt, and sauté for another 5 minutes.
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.
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.
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.
If too much water remains in the stew, increase the heat until it evaporates. Finally, put the food in the desired dish and serve with rice.