A delicious and comforting Persian stew made with zucchini, tomatoes, and tender meat, slow-cooked with aromatic spices for a rich and flavorful dish.
Khoresh-e Kadoo (خورشت کدو) is a traditional Persian stew made with zucchini (kadoo), tomatoes, and slow-cooked meat. Like many Persian stews, it is flavored with turmeric, cinnamon, and saffron, creating a deep and rich taste.
Zucchini has been widely used in Persian cuisine for centuries, particularly in dishes that balance sweet and savory flavors. Some variations of Khoresh-e Kadoo include a hint of sourness from lemon juice or verjuice (ab-ghooreh), while others may incorporate a touch of sweetness with prunes or dried apricots.
Traditionally, this stew is served with Persian steamed rice (Chelow) and sometimes topped with fried onions and garlic for extra depth of flavor.
Ingredients
For the Stew:
2 tbsp vegetable oil
500g beef or lamb, cut into chunks (or substitute with chicken for a lighter version)
1 large onion, finely chopped
2 cloves garlic, minced
½ tsp turmeric
½ tsp cinnamon
½ tsp black pepper
1 tsp salt (adjust to taste)
2 tbsp tomato paste
4 tomatoes, grated or chopped
3 cups water
¼ tsp saffron, dissolved in 2 tbsp hot water
1 tbsp lemon juice or verjuice (ab-ghooreh)
For the Zucchini:
2 medium zucchinis, cut lengthwise into halves or thick slices
1 tbsp vegetable oil
½ tsp salt
For Garnish (Optional):
1 tbsp fried onions (piaz dagh)
1 tbsp fried garlic (seer dagh)
Fresh parsley or mint, chopped
Directions
Sear the Meat:
Heat 2 tbsp oil in a large pot over medium heat. Add the onions and sauté until golden brown. Stir in garlic, turmeric, cinnamon, black pepper, and salt, cooking for 1 minute until fragrant. Add the meat and brown on all sides.
Cook the Stew:
Stir in tomato paste and cook for 2 minutes to enhance the flavor. Add the tomatoes and mix well. Pour in water or broth, cover, and simmer on low heat for 1.5 - 2 hours, until the meat is tender. In the last 30 minutes, add saffron water and lemon juice.
Prepare the Zucchini:
While the stew simmers, heat 1 tbsp oil in a pan. Lightly fry the zucchini slices until golden brown (3-4 minutes per side). Sprinkle with salt and set aside.
Combine & Finish Cooking:
Gently place the fried zucchini into the stew, letting them absorb the flavors for 10-15 minutes on low heat.
Serve & Enjoy:
Serve hot over steamed Persian rice (Chelow or Kateh). Garnish with fried onions, garlic, and fresh herbs for extra flavor.
Recipe Note
Tips & Variations
For a vegetarian version, replace meat with chickpeas or mushrooms.
For extra tanginess, add dried limes (limoo amani) to the stew.
For a sweeter version, add chopped prunes or dried apricots.
For a smokier taste, grill the zucchini instead of frying.
