📝 About This Recipe
Khoresht-e Kadu is a sophisticated Persian masterpiece that strikes a perfect balance between the delicate sweetness of summer zucchini and the bright, citrusy tang of Limoo Amani (dried limes). This slow-cooked stew features tender morsels of lamb or beef nestled in a rich, saffron-infused tomato base, offering a comforting yet elegant experience. It is a celebration of seasonal produce and the ancient Persian art of 'Ghourayeh' (sour) flavoring, making it a beloved staple in Iranian households.
🥗 Ingredients
The Protein and Aromatics
- 1.5 pounds Lamb shank or beef chuck (cut into 1.5-inch cubes)
- 2 large Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 4 tablespoons Vegetable oil (divided use)
Spices and Flavorings
- 1 teaspoon Turmeric powder
- 2 tablespoons Tomato paste (high quality)
- 4 pieces Limoo Amani (Dried Persian Limes) (pierced with a fork)
- 1/2 teaspoon Saffron threads (ground and bloomed in 2 tbsp hot water)
- 1/4 teaspoon Cinnamon (optional, for depth)
- to taste Salt and Black Pepper
- 1-2 tablespoons Lemon juice (adjust for acidity)
The Vegetables
- 5-6 medium Zucchini (Kadu) (peeled in stripes, left whole or halved lengthwise)
- 2-3 pieces Roma tomatoes (halved)
- 3 cups Boiling water (as needed for braising)
👨🍳 Instructions
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1
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Add the diced onions and sauté for 8-10 minutes until they become translucent and golden brown.
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2
Add the cubed meat to the onions. Increase the heat slightly and sear the meat on all sides until browned. Stir in the garlic and turmeric, cooking for another 1-2 minutes until fragrant.
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3
Clear a small space in the center of the pot and add the tomato paste. Fry the paste for 2 minutes to darken its color and remove the 'raw' metallic taste before stirring it into the meat.
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4
Pour in 3 cups of boiling water (or enough to cover the meat by 2 inches). Add the pierced dried limes, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until the meat is tender.
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5
While the meat simmers, prepare the zucchini. Peel them in a 'zebra' pattern (leaving strips of skin for structural integrity). If they are very long, cut them in half.
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6
In a separate non-stick skillet, heat the remaining 2 tablespoons of oil. Lightly fry the zucchini on all sides until they develop a golden-brown crust. This prevents them from becoming mushy in the stew. Remove and set aside.
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7
Once the meat is tender, taste the broth. Add the bloomed saffron water, cinnamon, and lemon juice. Adjust salt if necessary.
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8
Carefully place the fried zucchini and the halved tomatoes on top of the meat in the pot. Do not stir vigorously; you want the zucchini to remain intact.
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9
Cover and simmer for an additional 20-30 minutes. The zucchini should be soft and buttery but still hold its shape.
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10
The final sauce should be thick and concentrated. If it is too watery, remove the lid for the last 10 minutes of cooking to reduce the liquid.
💡 Chef's Tips
Always pierce the dried limes with a fork before adding them to ensure the citrus juices infuse the broth. Frying the zucchini before adding it to the stew is a crucial step to prevent it from dissolving into a puree. If you prefer a vegetarian version, replace the meat with 1 cup of yellow split peas (pre-cooked) and use vegetable broth. For the best flavor, bloom your saffron by grinding it with a pinch of sugar and steeping it in a small amount of hot water. Be careful with the salt until the end, as the dried limes and tomato paste contribute significant savory notes.
🍽️ Serving Suggestions
Serve hot alongside aromatic Basmati saffron rice (Chelo) with a crispy Tahdig. Pair with a side of 'Mast-o-Khiar' (Persian yogurt and cucumber dip) to balance the acidity. A plate of 'Sabzi Khordan' (fresh herbs like mint, basil, and radish) adds a refreshing crunch. A glass of 'Doogh' (savory yogurt drink with dried mint) is the traditional beverage of choice. Provide extra lemon wedges on the side for those who enjoy a brighter, more tart flavor profile.