Khoresh kadoo is a classic Persian zucchini stew made with wholesome simple ingredients. Tender chicken is stewed in a tasty tomato sauce and then served with fried zucchini.

A nostalgic recipe for me, Khoresh Kadoo takes me back to a simpler time. I distinctly remember walking in from a long school day and smelling the chicken and zucchini cooking. My mom made this at least once a month and it’s a recipe that is near and dear to my heart.

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Khoresh Kadoo is the ultimate Persian comfort food with several flavorful components and layers. It’s in the stew family of Persian cuisine and one could say that it’s similar in some ways to Ghormeh Sabzi (Persian Herb Stew), Khoresht Karafs (Persian Celery Stew), Khoresh Bademjan (Persian Eggplant Stew), and Khoresh Gheimeh (Split Chickpea Stew), which are usually served with rice. Follow along to see how we make this classic Iranian dish in my family!

Recipe Highlights: Khoresh Kadoo

Cultural Influence: Iranian

Technique: Stewing for Rich Flavors

Dominant Flavor Profile: Savory Chicken with Fragrant Spices

Skill Level Required: Intermediate

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Why You’ll Love This Recipe

Savor Persian Comfort: Every bite of this dish is packed with the flavors that we love. It’s mild and so comforting.

Easy Yet Flavorful: This is a simple recipe that takes minimal effort to come together, which makes it perfect for weeknight dinners or a gathering.

Hearty and healthy: Made with real ingredients, many of which you probably have on hand!

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Persian Zucchini Stew Ingredients

• Zucchini: It adds a delightful texture to the stew and absorbs the savory flavors of the sauce.

• Oil: Used for frying the zucchini and gives them golden-brown crispiness. You can use olive oil or any neutral flavored oil used for frying.

• Onion: The foundation of many Persian stews, onions contribute a sweet and savory base. Also, they caramelize beautifully to create a flavorful sauce.

• Chicken Thighs: Bone-in, skinless chicken thighs provide succulent, juicy meat. Furthermore, it becomes tender and infused with spices during the slow cooking process. I always remove the skin to prevent them from getting soggy while stewing.

• Spices: Since this stew has mild flavors and our goal is to let the ingredients shine, the only spices we are going to use are turmeric, salt and pepper.

• Tomato Paste: A concentrated source of umami flavor, tomato paste lends richness and depth to the sauce.

• Saffron: Like many other Persian recipes, we use saffron to enhance the flavor. Follow my instructions on how to bloom saffron to make the most out of just a few strands!

• Tomatoes: Sliced and fried to perfection, tomatoes add a burst of freshness and acidity to the finished stew. In addition, they balance out the richness of the chicken and zucchini.

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Origins and Cultural Significance

Khoresh kadoo, or Persian chicken zucchini stew, is a beloved dish deeply rooted in Persian culinary tradition. Kadoo means zucchini in Farsi, hence the name khoresh kadoo or zucchini stew.

In Persian cuisine, stews hold a special place, representing not just a meal but a symbol of warmth, hospitality, and community. These hearty dishes are often prepared in large batches, shared among family and friends, and enjoyed during gatherings and celebrations.

This dish embodies the essence of Persian cooking, showcasing the importance of fresh ingredients, slow cooking techniques, and a reverence for tradition.

Whether served at a family dinner or a festive gathering, this dish brings people together, uniting them in a shared appreciation for good food and good company.

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How to Make Khoresh Kadoo (Persian Chicken Zucchini Stew)

Step 1

Cut the zucchini in half lengthwise and then cut again widthwise. Fry it until golden brown and set aside.

Step 2

Chop and sauté onions until golden brown.

Step 3

Add the chicken thighs over the sauteed onions. Then, add the spices, cover and let the chicken thighs cook in their own steam. They will release their own broth and cook in it.

Step 4

Next, make separate tomato sauce to complete the stew. Sauté the tomato paste in oil and add water and salt.

Let it simmer for a minute and add it to the chicken, then add in the bloomed saffron and cover. Cook for another 30-40 minutes until chicken is braised and falls off the bone.

Step 5

Add the seared zucchini to the pot with the chicken and sauce, let it cook for 10 more minutes. Now, fry your tomato halves.

Final Step

Serve khoresh kadoo with a rice of your choice.

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Serving Suggestions

Persian stews are usually served with rice. Some great rice recipes to serve with khoreh kadoo include Persian Potato Tahdig, Tahdig (Persian Crispy Rice), and Saffron Rice.

Other great side choices are salads, veggie platters, or yogurt. These options are a great way to lighten up a meal and add some freshness. A few great sides to try with this recipe are Salad Shirazi, Masto O Khiar, and Sabzi Khordan.

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Tips, Tricks, and Hacks

• Prep Zucchinis Properly: Before frying the zucchinis, pat them dry with a paper towel to remove excess moisture. This ensures they crisp up beautifully and don’t become soggy during frying.

• Use Bone-In Chicken Thighs: Opt for bone-in chicken thighs for maximum flavor and juiciness. The bones add richness to the stew, while the dark meat stays tender and moist during the cooking process.

• Blooming Saffron: To extract the maximum flavor and color from saffron, grind it using a pestle and mortar, sprinkle it over 2 cubes of ice and let it melt at room temperature. This releases its aromatic compounds and enhances its vibrant golden hue.

• Adjust Seasoning: Taste the stew periodically during cooking and adjust the seasoning as needed. This allows you to fine-tune the flavors and ensure the perfect balance of spices and saltiness.

• Slow Cooking: For the best results, simmer the stew over low heat for the specified time. This slow cooking process allows the flavors to meld together and the chicken to become tender and infused with the sauce.

• Frying Tomatoes: When frying the tomatoes, make sure the oil is hot enough to create a sizzle upon contact. This ensures they develop a caramelized crust while remaining juicy and flavorful on the inside.

• Make-Ahead Friendly: This stew tastes even better the next day, making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days, allowing the flavors to intensify over time.

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Variations and Substitutes

• Vegetarian Option: For a vegetarian version of this dish, omit the chicken and double the quantity of zucchinis. You can also add extra vegetables like carrots, bell peppers, or eggplants to enhance the flavors and textures.

• Meat Variation: You can use boneless lamb or beef pieces for this recipe instead of chicken. Adjust the cooking time accordingly based on the protein you choose, ensuring it’s cooked to perfection.

• Spice Variations: Customize the spice blend to suit your taste preferences. Add a pinch of cinnamon for warmth, or a dash of cayenne pepper for a subtle kick of heat.

• Citrus Zest: For a burst of freshness, add grated lemon or orange zest to the stew just before serving. It adds brightness and complements the savory flavors beautifully.

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Storage

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure the stew has cooled completely before transferring to the container to prevent condensation. Reheat in a pan over medium heat for 15 minutes or until warm.

Freezing: This stew freezes well, making it ideal for meal prep or batch cooking. Allow the stew to cool completely, then transfer it to freezer-safe containers or resealable bags. Label with the date and freeze for up to 2-3 months.

Thawing and Reheating: When ready to enjoy, thaw the frozen stew overnight in the refrigerator or use the defrost setting on the microwave. Reheat gently on the stovetop over low heat, stirring occasionally, until heated through. Alternatively, microwave individual portions in a microwave-safe dish until piping hot.

Meal Prep: Prepare a big batch of khoresh kadoo in advance and portion it into individual servings for convenient grab-and-go meals throughout the week. Pair each portion with cooked rice for a complete meal solution.

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Frequently Asked Questions

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Other Persian Dishes to Try:

Persian Recipes

Kashke Bademjan (Persian Eggplant Dip)

Persian Recipes

Persian Dolmeh Recipe [Video]

Persian Recipes

Kuku Sabzi (Persian Herb Frittata)

Persian Recipes

Ash Reshteh (Persian Noodle Soup)

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