Khōresh-e Kadū [Roasted Zucchini Stew | vegan]

Roasted Zucchini Stew | vegan

Origin: Widespread Homestyle

Zucchini is a delicate vegetable that releases a lot of water when cooked. In traditional stews where it is simmered alongside meat for hours, it often falls apart or waters down the sauce. To avoid this, I prefer a different approach: roasting. By searing or roasting the zucchini first, we bring out its natural sweetness and cook off the excess moisture before it ever touches the broth. This ensures the vegetable holds its shape and adds a deep, roasted flavor rather than just boiling in the liquid. The result is a stew that feels lighter and fresher than the heavy winter braises, perfectly capturing the essence of the summer season.

Serves: 3
Preparation time: 15 minutes
Cooking time: 35 minutes

Ingredients

Fresh Produce

• 4 small or 2 medium zucchini
• 8-10 cherry tomatoes
• 1 medium onion
• 2 cloves garlic
• ¼ cup unripe sour grapes (or 2 tsp lemon juice)

Pantry

• 1 tbsp tomato paste
• ½ tsp turmeric
• 1 tsp dried red chili flakes
• ¼ tsp ground black pepper
• ½ tsp kosher salt
• 1 tsp light cooking oil

Preparation

• Wash the zucchini, trim the ends, and cut them in half lengthwise (or into thirds if they are medium-sized).
• Dice the onion and mince the garlic.

Instructions

1. Roast the zucchini and tomatoes. Roast or grill the zucchini and tomatoes until their skins are lightly charred. You can do this on a grill, a griddle, or in a hot, dry frying pan. Set them aside.
2. Sauté the aromatics. In a medium pan with a lid, warm the oil over medium heat. Add the onion and sauté for about 7 minutes, until it starts to turn brown on the edges. Add the garlic, stir, and cook for one minute more. Add the tomato paste, turmeric, chili flakes, and black pepper. Stir and cook for 3 more minutes.
3. Simmer the stew. Layer the roasted zucchini into the pan, followed by the tomatoes. Spread the sour grapes on top (or sub with lemon juice). Dissolve the salt in 1 cup of hot water and pour it into the pan.
4. Finish and serve. Bring the stew to a simmer, then cover, reduce the heat to low, and cook for 20 minutes. Taste and adjust the seasoning if necessary. Serve hot over plain Persian rice.

Tips

• The zucchini can be grilled in advance and stored in the refrigerator for a few days until you're ready to cook the dish.