📝 About This Recipe
A cornerstone of Afghan home cooking, Qormah-e-Turai transforms humble zucchini into a luscious, melt-in-your-mouth delicacy. This vibrant stew balances the sweetness of caramelized onions with the brightness of fresh tomatoes and a punch of garlic, creating a light yet deeply satisfying vegetarian masterpiece. It is the perfect embodiment of the Afghan philosophy of 'Qormah'—slow-cooked comfort that honors the natural flavor of the vegetable.
🥗 Ingredients
The Produce
- 1.5 lbs Zucchini (or Ridge Gourd) (peeled in alternating strips and sliced into 1/2-inch thick rounds)
- 1 large Yellow Onion (finely diced)
- 3 medium Roma Tomatoes (finely chopped or grated)
- 4 large Garlic Cloves (minced or crushed into a paste)
- 1 inch Fresh Ginger (peeled and finely grated)
- 2 pieces Green Chilies (slit lengthwise (Serrano or Thai bird's eye))
The Aromatics and Spices
- 1/4 cup Vegetable Oil (or ghee for a richer flavor)
- 1 tablespoon Tomato Paste (for deep color and richness)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Salt (or to taste)
- 1 teaspoon Dried Mint (crushed between palms)
Finishing Touches
- 1/4 cup Fresh Cilantro (chopped for garnish)
- 1/2 cup Greek Yogurt (whisked with a pinch of salt and garlic for serving)
👨🍳 Instructions
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1
Prepare the zucchini by peeling them in a 'striped' fashion (leaving some skin on for texture) and slicing them into 1/2-inch thick rounds. Set aside.
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2
Heat the oil or ghee in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
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3
Add the diced onions and sauté for 8-10 minutes, stirring frequently, until they are soft and have turned a deep golden brown. Do not rush this, as caramelized onions provide the base flavor.
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4
Stir in the minced garlic and grated ginger. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
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5
Add the tomato paste, turmeric, ground coriander, and black pepper. Stir constantly for 2 minutes to 'fry' the spices and the paste, which deepens the color of the oil.
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6
Add the chopped tomatoes and salt. Cook for 5-7 minutes, mashing the tomatoes with the back of your spoon until they break down into a thick, jammy sauce and the oil begins to separate from the mixture.
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7
Gently fold in the sliced zucchini and the slit green chilies. Toss well to ensure every slice is coated in the aromatic tomato base.
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8
Reduce the heat to low. Cover the pan with a tight-fitting lid. The zucchini will release its own moisture, so you likely won't need to add water. If it looks too dry, add only 2-3 tablespoons of water.
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9
Simmer for 15-20 minutes. The zucchini should be tender and translucent but not completely falling apart.
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10
Remove the lid and sprinkle the dried mint over the stew. If there is too much liquid, turn the heat up slightly for 2-3 minutes to reduce the sauce until it is thick and clings to the vegetables.
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11
Taste and adjust salt if necessary. Garnish with fresh cilantro before serving.
💡 Chef's Tips
For the best texture, use smaller, younger zucchini as they have fewer seeds and a sweeter flavor. If you can find Afghan 'Turai' (ridge gourd) at an international market, use that for a more traditional, slightly earthier taste. Don't skip the dried mint; it provides an essential cooling aroma that defines Afghan vegetable qormahs. Avoid over-stirring once the zucchini is tender, or the slices will break and become a mushy mash. To make it a meat dish, you can brown 1/2 lb of lamb or beef cubes with the onions before adding the zucchini.
🍽️ Serving Suggestions
Serve hot alongside 'Challow' (fluffy Afghan white rice) for a complete meal. Pair with fresh warm Naan or Lavash bread to scoop up the savory sauce. A side of 'Salata' (diced tomato, cucumber, and onion salad with lemon) adds a refreshing crunch. Drizzle a few spoonfuls of garlic-infused yogurt over the top of the stew just before eating. Enjoy with a glass of 'Doogh' (savory yogurt drink with mint and cucumber).