Khoresh Kadoo (Persian Chicken Zucchini Stew)

Method9 steps

1. 1

   Step 1: Grind the saffron using a pestle and mortar. Sprinkle over the ice cubes (2) and let it melt at room temperature. This will be your bloomed saffron.

   Uses 1/8 tsp saffron strands · 2 ice cubes

2. 2

   Step 2: Heat the vegetable oil (¼ cup) (or any other neutral flavored oil) in a frying pan over medium high heat. Sear the zucchini (3) for about 3 minutes on each side until golden brown. Remove from the pan and set aside. Remove all the oil but keep 2 tablespoons in the pan.

   Sear each zucchini batch 3 minutes per side · 6 minUses 3 Zucchinis (cut in half lengthwise and widthwise) · ¼ cup vegetable oil for zucchini; retain 2 tbsp of the used pan oil for onions

3. 3

   Step 3: Saute the onion (2) in the pan over medium high heat until soft and golden. Place the chicken thighs on the sauteed onion and top with turmeric (½ tsp), salt (1 tsp) and pepper.

   Uses Retained 2 tbsp used vegetable oil in pan, zucchini reserved separately · 2 Onions (chopped) · 6 bone-in skinless chicken thighs · ½ tsp Turmeric · 1 tsp Kosher salt · ¼ tsp Black pepper

4. 4

   Step 4: Lower to medium, cover and cook the chicken in its own released juices 30 minutes. Keep this pan cooking continuously while preparing the separate tomato sauce in the next step.

   Simmer chicken · 30 minUses Chicken thighs atop sautéed onions with spices

5. 5

   Step 5: While chicken continues cooking, heat the sauce’s 2 tbsp olive oil over medium. Sauté the 4 tbsp tomato paste 1–2 minutes, add 2 cups water, bring to a simmer and simmer 5 minutes. Keep the separate tomato-frying oil aside.

   Simmer tomato sauce · 5 minUses 2 tbsp olive oil for tomato-paste sauce · 4 tbsp Tomato paste · 2 cups Water

6. 6

   Step 6: Add the prepared sauce and bloomed saffron to the continuously cooking chicken. Bring to a simmer, cover and cook 40 more minutes until chicken is fully cooked, tender and reaches 74°C/165°F in the thickest meat away from bone.

   Braise chicken · 40 minUses Chicken after first continuous 30 minute covered phase · Prepared simmered tomato-paste sauce · Saffron bloomed in two melted ice cubes

7. 7

   Step 7: Top with fried zucchini and cook for another 10 minutes.

   Cook zucchini · 10 minUses Fully cooked tender chicken in saffron tomato sauce · Reserved browned zucchini pieces, not the retained pan oil

8. 8

   Step 8: In a separate pan heat the tomato-frying 2 tbsp olive oil over medium-high until shimmering. Fry halved tomatoes (4) about 4 minutes per side.

   Fry tomatoes 4 minutes each side · 8 minUses 4 Tomatoes (sliced in half) · 2 tbsp olive oil for frying tomatoes

9. 9

   Step 9: Serve this zucchini stew with rice and fried tomatoes.

   Uses Finished chicken and zucchini stew · Fried tomato halves · Ready cooked rice to serve; quantity unspecified