Khoreshte Kadu - Zucchini Stew

Zuccini Persian Style


Ingredients:
Serves 4

6 Zucchinis
olive oil
1 lb stew meat (today I used ground beef and made meatballs)
1 onion
1 can tomatoes
3 TBSP tomato paste
1/2 cup small unripe grapes Ghureh ( or substitute with juice of 1 lemon)
salt and pepper
1 tsp tumeric

Preparation:

Dice the onions and cut the stew meat into small pieces. In a medium pot add olive oil, onions and the meat, salt pepper and tumeric and brown on all sides.

Zuccini


Wash the zucchinis, cut the ends off, peel and cut into thin slices ( I left mine in 1/4 chunks).Heat some olive oil in a pan and let the zucchini get golden brown on all sides. Remove zucchinis from pan and place on a plate that is covered with a paper towel, so excess oil can drain off.

Cooking Khoreshteh Kadu


Stir in the tomato paste to meat mixture and add the canned tomatoes, the sour grapes (or lemon juice) and top off with enough water to cover mix. Put on lid and simmer gently for 30 minutes. Add the drained zucchinis and a little more water, cover and simmer for a further 30 minutes or until the meat is tender and the sauce well blended. Serve with white rice.

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