Kashk & Kadoo (Iranian zucchini dish)
2 frying pans (large)
Step 1/ 5
- oil (for frying)
- 750 g green zucchini
- 350 g onions
- 2 frying pans (large)
Slice zucchini and arrange them on a large tray. Add some salt and let stand for a quarter to sweat. Meanwhile, finely chop the onion and add to a large pan with some oil. Cook over low heat until the edges are getting a bit crispy and the onion starts to caramelize. It might take about 20-30 min. While the onion is getting cooked, wash the salted zucchini and pat them dry. Add to another large pan with some oil and cook over low heat until cooked through, golden and a bit browned.
Step 2/ 5
- 5 cloves garlic
- 4 tbsp dried mint
Remove the onion from the pan and set aside. Finely slice two of garlic cloves and mince three others. Add the slices to the same pan and cook over low heat until golden and crispy, removing them quickly from the pan and briefly sauté the rest. Set both aside. In the same pan, add the dried mint and fry so quickly, maybe less than 30 sec. unless you will get them burnt. Remove from the pan and set aside.
Step 3/ 5
- ¼ tsp saffron
- 150 ml Kashk (thickened/dehydrated yogurt works as well)
Add the cooked zucchini with most of the onion except 1 tbsp, minced garlic, half of the mint and 2-3 cups water to a suitable lidded pan. Cook over low heat with the lid on. After 15-20 min. add saffron and black pepper. Don’t add the salt now because by adding kashk in next step you might need no or just a little salt. Briefly mash the soften, almost mushy, zucchini and add in three quarter of kashk. Stir well and let it cook, lidded, for another 10-15 min.
Step 4/ 5
When the zucchini stew is cooked and thickened enough, taste and adjust the seasoning, adding salt and more pepper if needed. Feel free to add extra water and extend the cooking time if it seems necessary; Persian cooking is all about patience and time.
Step 5/ 5
- 2 tbsp chopped walnuts (for garnish)
- naan bread (for serving)
- fresh herbs (for serving)
Transfer the “kashk-o-kadoo” to a serving plate and pour over the remaining kashk. Garnish with reserved mint, onion, garlic chips and walnut as desired. Enjoy with crispy thin bread and some fresh herbs. Iranian mix of fresh herbs (sabzi khordan) is usually a bunch of mint, basil, parsley, cilantro, scallion, radish, tarragon, etc...
Enjoy your meal!