Khorest-e Kadu (Persian Chicken and Zucchini Stew)

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Cooking Persian food can seem to be a daunting task. I’ll admit, I was intimidated at first. It’s the number one reason most of my Iranian friends don’t cook Persian food. Most complain that it’s too difficult or time consuming. But when you actually try it, it’s much easier than it seems. Trust me, if my little brother can make Fesenjoon off my recipe, anyone can!

I wanted to include a Khorest (Persian stew) recipe that even the most novice cook could make. This simplified recipe for Khorest-e Kadu is very easy to prepare and can be made in about an hour. The prep work is minimal and you only get one pot dirty. Just to put it in perspective……during my son’s afternoon nap, which is usually only an hour and a half, I was able to eat my lunch, prepare this stew, clean up the kitchen and still have time to do an art project with my daughter!

Khorest-e Kadu

(Serves 6)

vegetable oil
1.5 lb skinless boneless chicken thighs
1 medium onion, thinly sliced
1 tsp turmeric
2 medium zucchini, cut into 1 inch pieces
4 heaping tbsp tomato paste (approx a small can)
1.5 cups low sodium chicken broth
juice of one lemon
1/4 tsp of ground saffron dissolved in two tbsp hot water
salt & pepper
8-10 whole grape tomatoes

Heat 2 tbsp of vegetable oil over medium high heat in a large heavy saucepan or dutch oven. When the oil is  hot, brown the chicken, about 3 minutes per side.

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Transfer the chicken to a plate and set aside. If necessary add another tbsp of vegetable oil and add the sliced onions.  Fry the onions for 8-10 minutes or until they are slightly golden. Add the turmeric and fry for one more minute.

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Add the zucchini and fry, stirring frequently for about 4 minutes. If you find that the bottom of the pan is getting too brown, turn the heat down slightly, add a few tablespoons of water and scrape the brown bits from the bottom of the pan.

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Add the tomato paste and fry for one more minute. Return the chicken to the pan. Then add the chicken broth, the saffron water, lemon juice, one tsp of salt and 1/2 tsp of pepper. Bring to a boil and turn down heat to medium low. Cover and simmer for 45 minutes, stirring occasionally. In the last 20 minutes add the grape tomatoes.

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When ready, check for seasoning. Add more salt, pepper or lemon juice if desired. The stew might seem very watery when it is very hot. It will thicken up a bit as it cooks down. What I personally like to do is cool it completely and then heat it up again before I serve it.

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Serve with steamed rice. Enjoy!

 

 

 

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Kuku-e Kadoo (Persian Zucchini “Omelette”)

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Over the past couple months I have discovered the wonders of the humble zucchini. I must say that it was a very under-used vegetable in my cooking repertoire. Not so any more! With a zucchini-heavy presence at the farmers market lately, I have made zucchini pancakes, zucchini fritters, zucchini muffins, chocolate zucchini bread and now zucchini Kuku!

For those of you who are not familiar with Kuku, it is the Persian answer to Italian Frittata and the French Omelette. One big difference is that the egg is the star of omelettes and frittatas, but in Kuku the egg is more of a binder to the lovely filling.  There are many different types of Kuku and probably the most famous is Kuku Sabzi – a fried herb and egg mixture – which is an essential part of the Persian New Year feast.

Delicious and very easy to prepare, Kuku Kadoo is a savoury combination of sweet caramelized onions, garlic, grated zucchini, eggs and fragrant dill and spices. Kuku’s can be fried in a pan or can be baked in the oven. In this recipe I have baked them in muffin tins……who doesn’t love cute individual portions?  I love these mini-kukus especially for kids and with school just around the corner, they make the perfect lunch box addition.

Kuku-e Kadoo
(12-15 mini kukus)

4 medium zucchini grated
canola oil
1 onion, thinly sliced
3 cloves garlic, minced
1/2 tsp turmeric
5 large eggs
1/4 tsp ground saffron dissolved in 1 tbsp hot water
1 tbsp flour
1 tsp baking powder
1/4 cup chopped dill (optional)
salt and pepper

Preheat oven to 350 degrees.

Put the grated zucchini (you may grate with a box grater or in a food processor) in a colander over the sink. Sprinkle with one teaspoon of salt and let sit for 10 minutes. Then squeeze out as much liquid as you can from the zucchini. You can use your hands or cover with paper towel and press down so the liquid is drained through the colander.

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In a large frying pan, heat two tablespoons of canola oil over medium-high heat. Cook for 5 minutes, stirring frequently. Add the garlic and cook for another 3-5 minutes until slightly golden. Add the turmeric and cook for another minute.

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Add the zucchini and cook for 5 minutes. Turn off the heat and let cool slightly for about 10 minutes.

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In a bowl beat the eggs with saffron water, 1/2 tsp of salt and 1/2 tsp of pepper. Slowly add the flour and baking powder, beating very well. Add the zucchini/onion mixture and (the dill if you are using it) to the eggs.

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Put one teaspoon of canola oil in each muffin tin (the muffin tin needs to be non-stick, if it is not  I suggest using muffin liners). Swirl around to coat. Fill the muffin tin 3/4 full with the mixture.

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Bake for 30 minutes or until the eggs are set.  Let cool slightly and gently remove from the tins using a spatula.

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Enjoy!