Classic Persian Zucchini Borani (Borani Kadu)
"Experience the golden elegance of ancient Persia with this velvety, saffron-infused zucchini dip that transforms simple garden vegetables into a royal feast."
Instructions
Place the yogurt in a clean cheesecloth or thin kitchen towel, tie securely, and hang over a bowl to drain until thick and creamy, about 1–2 hours. You should end up with roughly 2 cups of thick yogurt.
Peel the zucchinis and slice them into rounds about the thickness of a finger. Rinse briefly, sprinkle lightly with salt, and set in a colander for 15 minutes to draw out excess moisture.
Heat the oil in a wide skillet over medium heat. Fry the zucchini slices in batches, turning once, until golden brown on both sides.
Transfer the fried zucchini to a rack or paper towels to drain excess oil.
Dissolve the crushed saffron in 1–2 tablespoons of hot water. Stir it into the thickened yogurt along with black pepper, additional salt if needed, and chopped cilantro until smooth and evenly colored.
In a shallow serving dish, arrange a layer of fried zucchini and spread a portion of the saffron yogurt over it. Continue layering, finishing with a generous yogurt layer on top.
Smooth the surface with the back of a spoon, garnish with extra cilantro, and serve at room temperature or lightly chilled.