Follow these steps for perfect results
olive oil
divided
zucchini
cut in half lengthwise
chicken thighs
skinless, bone-in
yellow onion
diced
turmeric
freshly ground black pepper
tomato paste
water
salt
tomatoes
cut in half
lemon juice
Heat 2 tablespoons olive oil in a saute pan.
Fry zucchini halves until golden brown on both sides. Set aside.
Heat more olive oil in the same pan.
Season chicken thighs with salt and pepper.
Sear chicken thighs until golden brown on both sides. Set aside.
Heat 2 tablespoons olive oil in the same pan.
Sauté diced onion until golden and translucent.
Add turmeric and sauté for 1 minute.
Add tomato paste and water. Stir until dissolved.
Bring to a boil, then reduce heat to medium and simmer. Season with salt and pepper.
Return chicken thighs to the pan with the sauce.
Cover and cook for 20-30 minutes, ensuring the sauce isn't too thick.
Add zucchini and halved tomatoes. Cook for 10-15 minutes until zucchini is cooked.
Add lemon juice. Taste and adjust salt if needed.
Serve over white rice.
Expert advice for the best results
Add a pinch of saffron for a more authentic Persian flavor.
Adjust the amount of lemon juice to your liking.
Serve with a dollop of yogurt.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve in a bowl, garnished with fresh herbs.
Serve with basmati rice
Serve with a side of yogurt
Complements the savory and sour flavors
Discover the story behind this recipe
A popular and traditional Persian stew.
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