JAFFREY: Qalye Kadu - Niloofar Haeri's Puree of Zucchini

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Qalye Kadu - Niloofar Haeri's Puree of Zucchini

 

Recipe By : Madhur Jaffrey, World Vegetarian, p. 297

Serving Size : 4 Preparation Time :0:00

Categories : vegetables Iranian

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons olive oil

1 1/3 cups onion -- finely chopped

3 cloves garlic -- finely chopped

1/4 teaspoon turmeric

4 medium zucchini -- (about 2 1/2 lbs)

- peeled and cut into 1/4 inch dice

1 teaspoon salt

1 teaspoon ground cumin

1/8 teaspoon cayenne

freshly ground black pepper

1 1/2 teaspoons tomato paste

 

Here is a mildly spiced and unusually fresh way of cooking zucchini.

Serve with breads and with dishes of beans or split peas and yogurt.

 

Serves 4 to 6

 

Put the olive oil in a medium frying pan or wide saute pan and set over

medium-high heat. When hot, put in the onion and garlic. Stir and saute

for 10 to 12 minutes, until the onion is soft. You may need to reduce

the heat to prevent browning. Add the tumeric and stir once. Remove a

third of the onion-garlic mixture and set aside. Add the zucchini and

salt to the frying pan and return the heat to medium-high. Stir and cook

for 1 to 2 minutes, or until the zucchini begins to release a little

liquid. Cover, turn the heat down to low, and cook gently for 10

minutes, or until the zucchini is soft. Uncover, add the cumin, cayenne,

black pepper to taste, and tomato paste. Mash the zucchini with a potato

masher right in the frying pan, allowing it to cook gently as you do so.

Keep cooking and mashing for a minute or two, or until you have a

coarse, well-mixed puree. Add the reserved onions and mix well. Serve

hot, warm, at room temperature, or chilled.

 

Source: Madhur Jaffrey, World Vegetarian

Copyright 1999 by Madhur Jaffrey

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving: 136 Calories; 11g Fat (66% calories from fat); 2g Protein;

10g Carbohydrate; 0mg Cholesterol; 556mg Sodium

Food Exchanges: 1 1/2 Vegetable; 2 Fat

 

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