Persian Zucchini Stew

By Unicorns in the Kitchen · 75 min

Ingredients

Instructions

1. Grind the saffron with a pestle and mortar, sprinkle it over the ice cubes and let them melt at room temperature to make bloomed saffron.
2. Heat the neutral oil in a frying pan over medium-high heat. Sear the zucchini about 3 minutes per side until golden brown, then set aside. Pour off all but 2 tablespoons of oil.
3. Saute the onion in the pan over medium-high heat until soft and golden. Place the chicken thighs on the onion and season with turmeric, salt and pepper.
4. Lower the heat to medium, cover and cook for 30 minutes.
5. Heat the olive oil in a saucepan over medium heat. Saute the tomato paste for 1 to 2 minutes, add 2 cups of water and stir. Bring to a simmer and cook for 5 minutes.
6. Add the tomato sauce and bloomed saffron to the chicken. Bring to a simmer, cover and cook for 40 minutes until the chicken is fully cooked.
7. Top with the fried zucchini and cook for another 10 minutes.
8. In a separate pan, heat the oil over medium-high heat until it shimmers. Fry the tomato halves for about 4 minutes per side.
9. Serve the stew with rice and the fried tomatoes.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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OnionTomatoChicken thighTomato pasteZucchini