I don’t know about you, but I LOVE zucchini! It’s just so good, fried, broiled, baked, grilled... it’s delicious. Now in today’s video we are demonstrating the art of Persian Zucchini Stew known as “Khoreshte Kadoo”. Be patient and let the cubed pieces of lamb get braised in the golden onions, tomato paste, garlic, sour grapes, and the beautifully fried zucchini, as long as they desire. The outcome is heavenly and you will be left with a precious food baby.. #NoRegrets
Persian Zucchini Stew in a bite consists of a little bit of sourness from the grapes, a little bit of a tomatoey garlicky flavor, and the throughly cooked lamb and zucchini that remain solid in the pot just so they can melt in your mouth...
I.AM.DROOLING
Make this dish and don’t forget to send us a picture 🤩
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~SHOPPING CART~
~Zucchini -3 Medium Sized
~Sour Grapes - 1 Cup
~Lamb -1 POUND
~Tomato Paste -1 TBSP
~Saffron -2 TSP
~Onion -1 Medium Sized
~Garlic -1 Clove
~Turmeric - 1 TBSP
~Salt & Pepper -As Needed
~Oil -1/4 Cup
~Rice -1 1/2 Cups
~Potato -1 Medium Sized for Tahdig
~Yogurt+mint - As a Side
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PREPARATION METHOD FOR:
PERSIAN ZUCCHINI STEW:
1) Skin your zucchinis and cut in half (vertically)
2) Fry zucchinis on both sides until they become soft and brown in color
3) Set your fried zucchinis aside
4) Add 1/4 cup oil to your medium sized pot
5) Chop your onions and fry them lightly until golden
6) Add turmeric and sauté
7) Add cubed 2X2 INCH lamb pieces to pot and sauté for about 5 minutes to get the outside of the meat lightly fried
8) Add minced garlic
9) Add tomato paste and sauté for 3minutes
10) Add 3 cups of water and put the lid
11) Meat should get braised for about 30-45 minutes on medium-low heat
12) Then add salt and pepper
13) Add sour grapes
14) Place your fried Zucchinis on top
15) Add saffron
16) Pick up the pot and move from side to side to get the juice on top of the zucchinis
17) Let everything braise for another 15-20minutes on low heat
RICE:
1) Wash rice in cold water until water runs clear
2) Soak rice in salt and WARM water for ~an hour
3) Bring 3/4 pot of water to boil
4) Add soaked rice
5) Let rice boil until the grains can be squashed between your fingers
6) Drain rice
7) Dry your pot
8) Add oil
9) Add potatoes to oil for a crispy tahdig
10) Add drained rice
11) Poke a few holes in the rice
12) Cover the lid in a cloth
13) Cover the pot with the lid that is now in a cloth 😁
14) Let rice cook for about 15-20 minutes on medium-low heat
15) Take off the lid and your rice is ready to be served NEXT TO YOUR ZUCCHINI STEW !!
~Best served warm with sides of yogurt and fresh herbs. Enjoy!!
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WELL HELLO THERE!
Growing up I was always on the counter next to my grandma, mama, and aunts, watching them as they cooked the good stuff and sneaked me a bite.
Due to migration, it got taken away from me pretty early in life but there was one thing that always took me back home- the food…
We are the Tahdigers and this is OUR take on authentic Persian cuisine. Join us while we share with you our love for food, one Tahdig at a time.
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