Colorful Persian-Style Vegetable Stew (Khorak-e Rangin-e Sabzijat)
"A sun-drenched symphony of garden-fresh vegetables simmered in aromatic turmeric for a vibrant and healthy taste of Persian tradition."
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes, until soft and translucent.
Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
Stir in the diced red and yellow bell peppers and cook for 3–4 minutes, just until they begin to soften.
Add the zucchini slices and eggplant cubes. Stir well and cook for 5–7 minutes, allowing the vegetables to release their moisture and lightly soften.
Mix in the chopped tomatoes and ground turmeric. Season with salt and pepper, stirring to evenly coat the vegetables with the spices.
Reduce the heat to low, cover the pot, and let the stew simmer gently for 15–20 minutes, stirring occasionally, until all the vegetables are tender and the flavors are well combined.
Taste and adjust seasoning if needed. Remove from heat and garnish with fresh parsley before serving.