Dolmeh Kadoo (دلمه کدو) — Persian Stuffed Zucchini in Tangy Tomato Sauce

• 1000 gZucchini (medium, straight, similar size) (about 6 pieces, 16–18 cm long)
• 8 gKosher salt (divided)
• 2000 mlWater (for parboiling rice)
• 180 gBasmati rice (rinsed until water runs mostly clear)
• 45 mlNeutral oil (sunflower or canola) (divided)
• 200 gYellow onion (finely diced)
• 2 gGround turmeric (about 1 tsp)
• 2 gGround cumin (about 1 tsp)
• 1 gBlack pepper (about 1/2 tsp)
• 60 gFresh parsley (finely chopped (leaves and tender stems))
• 20 gFresh dill (finely chopped)
• 10 gFresh mint (finely chopped)
• 700 gTomatoes (ripe; grated on a box grater or blended smooth)
• 30 gTomato paste (about 2 tbsp)
• 45 mlLemon juice (freshly squeezed (about 3 tbsp))
• 6 gGranulated sugar (about 1 1/2 tsp; optional to balance acidity)

Instructions

1. 1

   Prepare the zucchinis: trim both ends, then cut each zucchini in half crosswise to make 12 short cylinders. Using a zucchini corer, melon baller, or small spoon, hollow the centers, leaving a 6–8 mm wall. Sprinkle the inside with 4 g salt and rest 15 minutes, then rinse quickly and pat dry.

2. 2

   Parboil the rice: bring 2000 ml water to a boil in a pot. Add 180 g rinsed basmati rice and boil 6 minutes, stirring once or twice so it does not stick. Drain well and spread on a tray for 5 minutes to steam off moisture; the grains should be firm and undercooked.

3. 3

   Build the filling base: heat 30 ml neutral oil in a skillet over medium heat. Add 200 g diced onion and sauté 8–10 minutes until soft and lightly golden. Stir in turmeric (2 g), cumin (2 g), and black pepper (1 g) for 30 seconds until fragrant, then remove from heat to cool 5 minutes.

4. 4

   Mix the filling: in a bowl, combine parboiled rice, sautéed onion-spice mixture, chopped parsley (60 g), dill (20 g), and mint (10 g). Add the remaining 4 g salt and mix gently so the rice stays fluffy. Taste and adjust with up to 1 g more salt if needed.

5. 5

   Stuff the zucchinis: fill each hollowed piece loosely, leaving about 1 cm headspace because the rice will expand. Do not pack tightly. Arrange the stuffed zucchinis upright and snugly in a wide pot or deep sauté pan (24–28 cm) so they support each other and stay standing.

6. 6

   Make the tangy tomato sauce: in a bowl, whisk grated/blended tomatoes (700 g) with tomato paste (30 g), hot water (600 ml), 6 g salt, and optional sugar (6 g). Pour the sauce around (not directly into) the stuffed zucchinis, aiming for the liquid to reach about halfway up their sides.

7. 7

   Simmer gently: drizzle the remaining 15 ml oil over the surface. Bring the pot to a gentle simmer over medium heat, then reduce to low, cover, and cook 45 minutes. Keep the simmer quiet; if bubbling is vigorous, lower heat. Check at 30 minutes and add 60–120 ml hot water if needed.

8. 8

   Finish with lemon and rest: uncover and cook 10–15 minutes more to thicken the sauce slightly. Stir lemon juice (45 ml) into the sauce, avoiding disturbing the zucchinis. Cover, turn off heat, and rest 10 minutes so the rice finishes steaming. Serve warm with plenty of sauce spooned over.