Khoresh Kadoo (Persian Chicken Zucchini Stew)
A filling Persian stew made of delicious and flavorful layers of chicken and vegetables.
Servings: 6
Ingredients
Bloomed saffron
- 1/8 tsp saffron strands
- 2 cubes ice
Persian Zucchini Stew
- 3 Zucchinis cut in half lengthwise and widthwise
- ¼ cup Vegetable oil or any other neutral flavor oil
- 2 Onions chopped
- 6 pieces Bone-in skinless chicken thighs
- ½ tsp Turmeric
- 1 tsp Kosher salt
- ¼ tsp Black pepper
- 2 tbsp Olive oil
- 4 tbsp Tomato paste
- 2 cups Water
Fried Tomatoes
- 2 tbsp olive oil
- 4 Tomatoes sliced in half
Instructions
Bloomed saffron
- Grind the saffron using a pestle and mortar. Sprinkle over the ice cubes and let it melt at room temperature. This will be your bloomed saffron.
- Heat the vegetable oil (or any other neutral flavored oil) in a frying pan over medium high heat. Sear the zucchini for about 3 minutes on each side until golden brown. Remove from the pan and set aside. Remove all the oil but keep 2 tablespoons in the pan.
- Saute the onion in the pan over medium high heat until soft and golden. Place the chicken thighs on the sauteed onion and top with turmeric, salt and pepper.
- Lower the heat to medium, cover and cook for 30 minutes.
- Heat the olive oil in a saucepan over medium heat. Sauté the tomato paste for a minute or two, then add 2 cups of water and stir to combine. Bring to a simmer and cook for 5 minutes.
- Add the tomato sauce and bloomed saffron to the chicken. Bring to a simmer, cover, and cook for 40 minutes for the chicken to cook completely.
- Top with fried zucchini and cook for another 10 minutes.
- In a separate pan, heat the oil over medium high heat until it shimmers and fry the tomatoes for about 4 minutes on each side.
- Serve this zucchini stew with rice and fried tomatoes.
Video
Notes
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.
Layer Flavors: Take your time to properly sauté the onions until golden brown. This step caramelizes the sugars in the onions, creating a rich and complex flavor base for the stew.
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.
Nutrition
Calories: 220kcal | Carbohydrates: 12g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 491mg | Potassium: 620mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1043IU | Vitamin C: 34mg | Calcium: 40mg | Iron: 1mg