Pan-Fry

Persian Zucchini Stew With Chicken (Khoresh Kadoo)

Photo by James Ransom
Author Notes

Khoresh kadoo, or Persian zucchini stew, is a delicious summer stew made with fresh zucchini and tomatoes. This stew is served with white rice and has a savory, and a bit tart, flavor. —Shadi Hasanzadenemati

Test Kitchen Notes

Featured in: My Mother's Persian Zucchini Stew Is Stronger Than Any Travel Ban. —The Editors

  • Prep time 10 minutes
  • Cook time 50 minutes
  • Serves 4
Ingredients
  • 4 tablespoons olive oil, divided, plus more as needed
  • 4 zucchinis, cut in half lengthwise
  • 6 chicken thighs, skinless, bone-in
  • 1 yellow onion, diced
  • 1 teaspoon turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 4 tablespoons tomato paste
  • 2 1/2 cups water
  • 1 1/2 teaspoons salt, plus more as needed
  • 3 tomatoes, cut in half
  • 3 tablespoons lemon juice
In This Recipe
Directions
  1. Heat 2 tablespoons of the olive oil in a saute pan. Fry zucchinis on both sides until golden brown. Set aside.
  2. In the same pan, heat some more olive oil. Sprinkle some salt and pepper on both sides of the chicken thighs, sear them in the pan until golden brown on both sides. Set aside.
  3. Heat another 2 tablespoons of the olive oil in the same pan and saute the onion until golden and translucent.
  4. Add in the turmeric and saute for another minute. Add in the tomato paste and water. Stir well until the tomato paste has dissolved into the water. Turn the heat up and bring to boil. Turn the heat to medium and let it start simmering. Add salt and pepper.
  5. Add the chicken thighs back into the pan with the sauce. Cover and cook for 20 to 30 minutes. Check to make sure the sauce isn't too thick.
  6. After about 25 minutes, add in the zucchini and halved tomatoes and cook for another 10 to 15 minutes until the zucchinis are cooked as well.
  7. Add the lemon juice, taste, and season with more salt if needed.
  8. Put some white rice in serving plates, and top with the zucchini and chicken stew.

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  • HRH
    HRH
  • Shadi Hasanzadenemati
    Shadi Hasanzadenemati
  • lplynch
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  • Susan Adler Sobol
    Susan Adler Sobol
Review
Shadi HasanzadeNemati is a food writer and recipe developer at Unicorns in the Kitchen. She loves a good tahdig and her favorite spice is saffron.