Khoresh Kadoo Persian Zucchini Stew Recipes

KHORESH KADOO | PERSIAN ZUCCHINI STEW RECIPE

Steps:

• Wash onion and garlic and peel them. Grate the garlic cloves and dice the onion into small pieces.
• Pick a suitable pot, grease the bottom of the pot and put it on the flame of the gas burner. Let it become hot and add the onions and garlic and stir fry them. Then add turmeric and black pepper.
• Wash the meat and make it ready. Chop the meat into cubed pieces and add the cubed meat to the garlic and onion and stir fry them. Let the color of the meat cubes change and then add two tablespoon of tomato paste to the meat. it enhances the color and also removes the unpleasant smell of the meat.
• Add three units of boiling water to the pot and reduce the heat. Let the meat cook gradually.
• Wash the zucchinis and peel them. Cut them into two pieces. Pick a pan and grease it with oil and put it on the flame of the gas burner. Let the oil become heated and then roast both sides of the zucchinis in the frying pan. When they turn golden it is ok to remove the pan from the flame. Because frying the zucchinis more than enough will make them less healthy.
• When you are sure the meat is well cooked, add the zucchinis to the pot. Then wash the tomatoes and cut them into two pieces and add them to the stew. Also add the additives and spices to the stew and let it simmer for almost an hour. Meanwhile the extra water will vaporize and the stew becomes juicy and greasy.
• In remaining 20 minutes taste the stew and add any additive you think may enhance the flavor, also add the lemon juice or some ghooreh ghooreh (sour unripe grapes) to the stew and leave it.
• Your Khoresh Kadoo is ready. Serve it with Persian kateh or saffron polo and Shirazi salad or yogurt. The best dish ever is made by you, have fun!

KHORESH KADOO HALVAII (BUTTERNUT SQUASH STEW)

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Bring 2 tablespoons water to a boil in a small saucepan or kettle, or using the microwave, then let stand for 2 minutes to allow the temperature to drop slightly while you grind the saffron. Using a mortar and pestle (or small bowl and the handle of a wooden spoon), grind the saffron with a pinch of sugar to a fine powder (scant 1/4 teaspoon), add the hot water, gently stir, cover and let steep until ready to use.
• Place the butternut squash in a mound in the center of the prepared baking sheet. Add 1 tablespoon oil and 1 teaspoon salt, and season with pepper. Toss to combine. Scatter the squash across the baking sheet in an even layer, and roast for 10 minutes. Flip the squash and roast until golden and almost tender, about 10 minutes more.
• Meanwhile, in a medium pot, heat remaining 1/4 cup oil over medium-high, add the onion and cook, stirring occasionally, until golden brown, 10 to 12 minutes.
• Reduce heat to medium, sprinkle the onion with a little salt, add the turmeric and stir until fragrant, about 30 seconds. Add the chickpeas, season well with salt and pepper, and cook, stirring frequently, until slightly browned and crisp, about 10 minutes. With the back of a wooden spoon, crush a few chickpeas to release their starches. Taste the chickpeas and make sure they're seasoned to your liking.
• Push the chickpeas to the sides and make a little space in the middle of the pot; if the pot is dry, drizzle in a little more oil. Add the tomato paste to the oil to cook off its raw taste, stirring continuously and taking care not to burn the paste, about 1 minute. Mix the tomato paste with the chickpeas, add 2 cups water and bring to a gentle boil, scraping up any bits stuck to the bottom of the pot. Reduce heat to medium-low, and add the prunes and half of the saffron water. Stir, cover and simmer for 10 minutes.
• Add the roasted squash, lemon juice, 1 tablespoon sugar and the remaining saffron water. Gently stir to combine, cover and simmer over low heat until the flavors meld, about 15 minutes. The stew should be saucy but not soupy: add more water if the stew is too thick, or simmer uncovered if it's too loose. Taste for seasoning and add more lemon juice or a little more sugar if needed to balance all the flavors. Serve over rice with herbs, scallions and a dollop of plain yogurt.