Zucchini Stew Recipe: Savory, Simple, and So Delicious

Zucchini Stew Recipe

Zucchini Stew Recipe

Zucchini Stew, a comforting and flavorful dish, is just what you need for a cozy dinner. It’s packed with tender zucchini, hearty chicken, and a rich, spiced tomato base. This stew is not only nourishing but also incredibly satisfying, much like the beloved Khoresh Bademjan, another staple of Iranian cuisine known for its rich flavors and comforting qualities. Whether you’re looking for a new weeknight favorite or something special to serve to guests, this zucchini stew, akin to the classic Khoresh Bademjan, is sure to impress. Together, they offer a perfect introduction to the delights of Iranian culinary traditions, making any dinner a memorable occasion.

Zucchini Stew Recipe

Main Ingredients:

  • Chicken thigh or breast: 4 medium pieces
  • Medium zucchini: 4
  • Medium onions: 2
  • Tomato Base:
  • Tomato paste: 2 tbsp


  • Salt: 1.5 tsp
  • Black pepper powder: 1 tsp
  • Turmeric powder: 1 tsp
  • Ground saffron: ¼ tsp
  • Cinnamon powder: 1 tsp
  • Ghooreh (Unripe Grape): 2 tbsp
  • Vegetable oil: 6 tbsp

Step 1: Prepare Saffron Water

Combine ground saffron with three tablespoons of boiling water in a small container and set it aside. This allows the saffron to infuse the water, creating a flavorful liquid that will add depth and color to the stew.

Step 2: Fry the Chicken

Heat a pan over medium heat and add two tablespoons of vegetable oil. Add the chicken pieces to the pan and fry each side for about 5 minutes or until golden brown. Once browned, remove the chicken from the pan and set aside.

Step 3: Sauté Onions

In the same pan, add two more tablespoons of vegetable oil. Peel and finely chop the onions, then add them to the pan. Sauté the onions for about 3 minutes until they become translucent and soft.

Step 4: Add Spices and Tomato Paste

To the onions, add the tomato paste, cinnamon powder, turmeric powder, black pepper, and salt. Stir well and continue to sauté the mixture for another 5 minutes, allowing the flavors to meld and the spices to become aromatic.

Step 5: Incorporate Ghooreh and Saffron

Add the Ghooreh (unripe grape juice or paste) to the pan along with the saffron-infused water. Stir the mixture and sauté everything together for about one minute to combine the flavors.

Step 6: Add Water and Chicken

Pour three cups of water into the pan and increase the heat to bring the mixture to a boil. Once boiling, add the previously fried chicken pieces back into the pan.

Step 7: Simmer the Chicken

Reduce the heat to low and let the chicken simmer gently for about one hour. This slow cooking process helps the chicken become tender and allows it to absorb the rich flavors of the spices and saffron.

Step 8: Prepare Zucchini

While the chicken is simmering, peel the zucchini and slice them. Heat another pan over medium heat and add the remaining vegetable oil. Add the sliced zucchini to the pan and fry until they are completely cooked and slightly browned.

Step 9: Combine Zucchini with Stew

In the last 15 minutes of the chicken’s cooking time, add the fried zucchini to the stew. Let everything cook together for the final 15 minutes, allowing the flavors to blend.

Step 10: Adjust Stew Consistency

If the stew still has too much liquid, increase the heat and let it simmer uncovered to allow some of the water to evaporate, thickening the stew to your desired consistency.

Step 11: Serve the Stew

Transfer the finished stew into a serving dish. Serve hot, ideally with a side of rice to complement the rich and flavorful zucchini and chicken stew.

Recipe Summary

To make zucchini stew, start by infusing saffron in boiling water and set it aside. Fry chicken pieces in oil until golden, remove them, and in the same pan, sauté chopped onions. Add tomato paste and spices including cinnamon, turmeric, and black pepper, cooking for 5 more minutes. Mix in Ghooreh and the saffron water, add water, and bring to a boil before returning the chicken to the pan. Simmer for an hour, then fry sliced zucchini in a separate pan. Add the zucchini to the stew during the last 15 minutes of cooking. If the stew is too watery, increase the heat to reduce the liquid. Serve the stew with rice.

category: Lunch
Update by in Tuesday 23 April 2024

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