SAEDNEWS: Traditional Iranian zucchini stew without meat is a simple, flavorful, and nutritious dish that is perfect for vegans and anyone looking for a healthy, low-calorie meal. Made with fresh zucchini, tomatoes, onions, and aromatic spices, this comforting recipe delivers authentic Persian flavors while remaining completely plant-based.
According to Saednews, Persian zucchini stew, known as Khoresh Kadoo, is a traditional Iranian dish that is both simple and delicious. This meatless version is a wholesome vegetarian meal that is commonly served with steamed rice. Thanks to the nutritious zucchini, the stew is rich in vitamins and minerals that support the immune system and promote healthy digestion. Below is a complete guide to preparing this comforting Persian favorite.
3 large zucchinis
1 medium onion, finely chopped
1 potato, sliced or cut into strips (optional)
2 tomatoes, finely chopped
1 teaspoon ground turmeric
Salt and black pepper, to taste
Vegetable oil, as needed
1 tablespoon brewed saffron (optional)
2–3 dried Persian limes (optional)
Finely chop the onion.
Slice the zucchinis into rounds or cut them into cubes.
Finely chop the tomatoes.
Heat a little vegetable oil in a medium-sized pot over medium heat. Add the chopped onion and cook until it becomes soft and golden. This creates a rich, aromatic base for the stew.
Stir in the turmeric and cook for about one minute until fragrant.
Add the chopped tomatoes and continue cooking for about 5 minutes, allowing them to soften and release their juices.
Add the sliced zucchini to the pot and sauté for 5–7 minutes. This helps the zucchini absorb the flavors while becoming slightly tender.
Pour enough water into the pot to cover the vegetables. Add salt and black pepper according to your taste. Use only enough water to create a thick, flavorful stew.
Reduce the heat to low, cover the pot, and let the stew simmer gently until all the ingredients are tender and well combined.
If using dried Persian limes, add them halfway through the cooking process to give the stew a subtle tangy flavor.
After about 30–40 minutes, the stew is ready. Once the zucchini is fully tender and the flavors have blended together, remove the pot from the heat.
Serve the zucchini stew with saffron rice or warm fresh bread.
For extra aroma: Stir in brewed saffron during the final few minutes of cooking.
Add potatoes: Thinly sliced potatoes can be added early in the cooking process for a heartier meal.
Try more vegetables: Carrots or eggplant can be included for additional flavor and texture.
Serving suggestion: This stew pairs perfectly with plain yogurt or a fresh Shirazi salad.
This meatless Persian zucchini stew is an easy, nutritious, and comforting recipe that showcases the fresh flavors of traditional Iranian cooking. Whether served over fragrant rice or alongside warm bread, it makes a satisfying vegetarian meal suitable for both everyday dinners and family gatherings.
