Khoresh Kadoo-e-Tond

Prepare and Cook the Courgettes

1. Take a large frying pan and add 4 tbsps oil. Place over medium-high heat.
2. Halve courgettes and then slice - 2cm thick. Sprinkle a little salt and pepper on slices and fry the courgettes on each side until golden and soft. Remove courgettes and put on a paper towel to soak up excess oil.

Make the Stew

1. Take a large casserole dish or saucepan with a lid (about 3.5 litres capacity) and place over medium-high heat. Add 2 tbsp oil, add onion and fry until golden, stirring now and again.
2. Add garlic, turmeric and chilli, followed by tomato purée and stir. Once it glistens add red lentils and stir until evenly distributed.
3. Add passata, 250 ml of the water, bloomed saffron and fresh lemon juice. Stir and season to taste.
4. Once stew starts to boil, add the remaining 250 ml of water and stir, lower heat to allow to slowly simmer. Let it simmer for 10 minutes. Add more water if the stew looks too thick.
5. Add fried courgettes and gently submerge in stew. Scatter halved tomatoes evenly across the stew, place the lid on the pan and simmer for no less than 45 mins. 

Serve the Khoresh Kadoo-e-Tond

1. Ladel stew into a serving dish and garnish with chopped fresh mint and coriander. Serve with rice and / or flatbreads.