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
olive oil, divided, plus more as needed
zucchinis, cut in half lengthwise
chicken thighs, skinless, bone-in
yellow onion, diced
freshly ground black pepper
2 1/2 cups
1 1/2 teaspoons
salt, plus more as needed
tomatoes, cut in half
- Heat 2 tablespoons of the olive oil in a saute pan. Fry zucchinis on both sides until golden brown. Set aside.
- 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.
- Heat another 2 tablespoons of the olive oil in the same pan and saute the onion until golden and translucent.
- 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.
- 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.
- 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.
- Add the lemon juice, taste, and season with more salt if needed.
- Put some white rice in serving plates, and top with the zucchini and chicken stew.