Persian cooking: recipes · Khoresht: stews (served with rice)

Khoresht-e Kadoo خورش کدو

Light stew of courgettes in tomato sauce, tangy with verjuice.

⏱ 150 min

Ingredients

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  • 100 g lamb or beef (stewing cubes)
  • ½ onions
  • ¼ tsp turmeric
  • ½ tbsp tomato paste
  • 1 courgettes
  • ½ tomatoes
  • ¾ tbsp verjuice (sour grape juice) or lemon juice
  • ¼ tsp saffron threads, ground and dissolved in 4 tbsp hot water
  • 1½ tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Dice the onions and fry golden in 3 tbsp oil, add turmeric and the meat and brown. Cover with water, season with salt and braise covered for 1 hour.
  2. Add the tomato paste to the meat and simmer for 15 minutes.
  3. Peel the courgettes, quarter lengthwise and fry golden in the remaining oil.
  4. Lay the courgettes, tomatoes, verjuice and saffron on the meat and cook covered for 20 minutes. Serve with rice.