Khoresh Kadoo (Persian Chicken Zucchini Stew)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
6
-
Calories
220 kcal
-
Course
Main Course
-
Cuisine
Persian
Khoresh Kadoo (Persian Chicken Zucchini Stew)
Description
Khoresh Kadoo features bone-in, skinless chicken thighs cooked with sautéed onions, turmeric, salt, and pepper to develop a fragrant base. Zucchini halves are first browned in oil for a crisp sear that enhances their texture. Separately, tomato paste is sautéed to deepen its flavor before simmering with water and blooming saffron to create a fragrant and richly colored sauce.
The chicken is slowly simmered in the tomato saffron sauce, allowing the flavors to meld and the meat to become tender. Fried tomato halves finish the dish with a caramelized surface and juicy interior, complementing the tender chicken and soft zucchini slices.
This stew is typically served as part of Persian meals, enjoyed with rice to soak up the sauce. The combination of aromatic spices, saffron, and fresh vegetable textures gives a distinctly Persian character.
Patting the zucchini dry before frying ensures a crisp surface rather than soggy. Using bone-in thighs amplifies the stew’s depth. Proper caramelization of onions and tomatoes fortifies the layered flavors that define this dish.
Ingredients
Bloomed saffron
- 1/8 tsp saffron strands
- 2 cubes ice
Persian Zucchini Stew
- 3 zucchini cut in half lengthwise and widthwise
- ¼ cup vegetable oil or any other neutral flavor oil
- 2 onion chopped
- 6 pieces chicken thigh bone-in, skinless
- 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 tomato 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
- Pat zucchini dry with paper towels before frying to achieve a crisp texture and avoid sogginess.
- Use bone-in, skinless chicken thighs to enhance flavor and maintain moistness in the stew.
- Sauté onions until golden to build a rich base flavor for the dish.
- Ensure the olive oil for frying tomatoes is hot enough to produce a sizzle, creating a caramelized crust while keeping the inside juicy.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
