Khoresh Kadoo ba Morgh
خورش کدو با مرغ·(kho-resh ka-doo ba morgh)
The Weeknight Khoresh (Stovetop Magic for Busy Parents)
If there is one aroma that immediately teleports a diaspora kid right back to an Ohio suburb on a Tuesday evening, it’s the smell of this stew simmering on the stove. While grand, labor-intensive weekend dishes get all the glory, this humble, vibrant zucchini and chicken stew is the unsung hero of the Persian mother’s weeknight arsenal. The magic relies on one absolute non-negotiable trick: you must pan-fry the zucchini separately before it hits the broth. It creates a structural seal, stopping the squash from disintegrating into mush, and lets it soak up a rich, saffron-laced tomato base soured perfectly with unripe grapes. It’s elegant, deeply comforting, and requires zero pretense.
Before you start
Bloom the saffron.
Saffron should never be tossed dry into a boiling pot. Grind the threads into a fine powder with a pinch of sugar, then steep it in two tablespoons of hot water to release its aroma before cooking.
Ingredients
- neutral cooking oil4 tbsp
- yellow onion1 large
- boneless skinless chicken thighs1 1/2 lb
- zucchini4 med
- tomatoes2 med
- ground turmeric1 tsp
- black pepper1/2 tsp
- kosher salt1 tsp
- tomato paste2 tbsp
- ground cinnamon1/8 tsp
- ghooreh1/4 cup
- ground saffron1/4 tsp
Method
- 01
Build the flavor base.
Add two tablespoons of the oil to a large Dutch oven over medium heat, tossing in the diced onions to cook until deep golden brown around the edges.
- 02
Sear the chicken and bloom the spices.
Push the onions to the sides, drop in the chicken thighs, and sear for three to four minutes per side. Sprinkle the turmeric, black pepper, and salt over the meat, stirring for sixty seconds so the spices toast in the hot oil.
- 03
Fry the tomato paste.
Make a clearing in the center of the pot and add the tomato paste directly to the hot surface. Fry it for two minutes until it darkens to a deep brick red, neutralizing the tinny canned flavor, then toss everything together to coat the chicken.
- 04
Braise the chicken.
Pour in just enough boiling water to come halfway up the sides of the chicken, about one and a half cups. Add the cinnamon, bring to a gentle boil, cover, and let it simmer on low for thirty minutes.
- 05
Deploy the grandmother trick.
While the chicken simmers, heat the remaining two tablespoons of oil in a wide skillet over medium-high heat and lay the zucchini flat-side down. Fry undisturbed for five minutes to build a golden crust, flip for three more minutes, then remove, quickly blistering the halved tomatoes in the same pan.
- 06
Marry the ingredients.
Gently lay the fried zucchini and blistered tomatoes on top of the tender chicken, then scatter the ghooreh over the top.
- 07
Finish with liquid gold.
Drizzle the bloomed saffron water evenly over the stew, cover, and simmer on low for a final ten to fifteen minutes until the sauce is perfectly thickened.
- 08
Serve.
Taste the broth to ensure it is savory and distinctly tangy, adjusting the salt if necessary, and serve directly from the pot alongside steaming basmati rice.
Notes
Sourcing the right squash.
Look for light green Mexican squash (calabacita) or grey squash if you can find it, as it mimics native Iranian kadoo closer than standard dark green zucchini.
Souring agent substitutes.
If you cannot find frozen or jarred ghooreh (unripe sour grapes) at a Middle Eastern market, two tablespoons of abghooreh (verjuice) or fresh lemon juice added at the end works beautifully.
From Cook Persian in America.