Khoresh Kadoo (Persian Chicken Zucchini Stew)
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6
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Calories
220 kcal
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Course
Main Course
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Cuisine
Persian
Khoresh Kadoo (Persian Chicken Zucchini Stew)
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A filling Persian stew made of delicious and flavorful layers of chicken and vegetables.
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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.
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 Information
Show Details
Calories
220kcal
(11%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
1mg
(0%)
Sodium
491mg
(20%)
Potassium
620mg
(18%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1043IU
(21%)
Vitamin C
34mg
(38%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 491mg | 20% |
| Potassium | 620mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1043IU | 21% |
| Vitamin C | 34mg | 38% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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