Khoraak-e Kadoo va Seer (خوراک کدو و سیر) — Persian Garlic-Sautéed Zucchini
Khoraak-e Kadoo va Seer is a classic Iranian homemade side dish that turns zucchini into a silky, bright-tasting sauté with plenty of garlic, fragrant dried herbs, and lemon juice—light, quick, and perfect alongside rice or bread.
Printable Recipe Card
Servings: 4 · Total: 45 min · Difficulty: easy
Ingredients (quick list)
- 700 g Zucchini (medium, firm) (cut into 1 cm half-moons)
- 7 g Kosher salt (for salting zucchini (about 1 1/4 tsp))
- 30 g Garlic (finely minced (about 8–10 cloves))
- 45 ml Olive oil (extra-virgin) (3 tbsp)
- 1 tsp Black pepper (freshly ground)
- 2 tsp Dried mint (Persian-style, crushed between fingers)
- 1 tsp Dried dill (optional but very Iranian)
- 30 ml Fresh lemon juice (2 tbsp, plus more to taste)
- 20 g Flat-leaf parsley (finely chopped (about 1/2 cup loosely packed))
- 60 ml Water (for gentle steaming to make zucchini silky)
Steps (summary)
- Slice the zucchini into 1 cm half-moons and spread on a tray. Sprinkle evenly with 7 g kosher salt and toss to coat. Rest 20 mi…
- Heat a wide skillet over medium-high for 2 minutes, then add 45 ml olive oil. When the oil shimmers, add zucchini in a single l…
- Reduce heat to medium. Add 30 g minced garlic and stir constantly for 45–60 seconds until fragrant but not browned. Add black p…
- Add 60 ml water, cover, and simmer on medium-low for 5–7 minutes until the zucchini becomes silky and tender but still holds sh…
- Turn off the heat. Stir in 30 ml lemon juice and 20 g chopped parsley. Taste and adjust with up to 1/4 tsp additional salt if n…
Cultural Background
Khoraak-e Kadoo va Seer is a beloved side dish in Iranian home kitchens, creating deep flavor from simple, accessible ingredients. This style of sautéing with garlic and dried herbs reflects the Iranian home-cooking art of “few ingredients, but full of aroma.”
Equipment
💡 Tips
- Use a wide pan so zucchini browns; overcrowding steams it and dulls flavor.
- If you love deeper sweetness, sauté 2 minutes longer before adding garlic, but keep garlic under 60 seconds to avoid bitterness.
- For a more traditional tang, replace 15 ml of lemon juice with 15 ml ab-ghooreh (verjuice) if available.
⚠️ Common Mistakes
❌ Skipping the salting/resting step
💡 Why: Zucchini releases water during cooking and turns pale and mushy instead of sautéed and glossy.
✅ Fix: Salt 20 minutes, then pat dry thoroughly before it hits the pan.
❌ Adding garlic too early on high heat
💡 Why: Garlic burns quickly, turning bitter and overpowering the dish.
✅ Fix: Brown zucchini first, lower heat, then stir garlic only 45–60 seconds until fragrant.
❌ Overcrowding the pan
💡 Why: Steam builds up and prevents browning; flavor becomes flat and watery.
✅ Fix: Cook in two batches or use a wider pan so zucchini sits in a single layer.
🧊 How to Store
Refrigerate in an airtight container up to 3 days. Reheat gently in a skillet over medium-low 4–6 minutes with 15–30 ml water, or microwave covered 60–90 seconds. Add a fresh squeeze of lemon and a little parsley after reheating for best flavor.
📅 Make Ahead
Slice and salt zucchini up to 4 hours ahead; keep covered in the fridge, then pat dry before cooking. The finished dish can be made 1 day ahead; reheat gently and refresh with lemon juice and parsley just before serving.
🍽️ Pairs Well With
- Chelo (steamed Persian rice) or kateh
- Lavash or sangak with feta and herbs (sabzi khordan)
- As a side to kebab koobideh or pan-seared fish
Regional Variations
- Tehran (home-style)Often finished with extra lemon or ab-ghooreh and served alongside kateh; some families add a small diced tomato at the end for color.
- Gilan & Mazandaran (Caspian-style influence)More sour-forward; cooks may increase verjuice and use more dried dill, echoing the region’s love of herb-heavy, tangy flavors.
Ingredients
- 700 gZucchini (medium, firm) (cut into 1 cm half-moons)
- 7 gKosher salt (for salting zucchini (about 1 1/4 tsp))
- 30 gGarlic (finely minced (about 8–10 cloves))
- 45 mlOlive oil (extra-virgin) (3 tbsp)
- 1 tspBlack pepper (freshly ground)
- 2 tspDried mint (Persian-style, crushed between fingers)
- 1 tspDried dill (optional but very Iranian)
- 30 mlFresh lemon juice (2 tbsp, plus more to taste)
- 20 gFlat-leaf parsley (finely chopped (about 1/2 cup loosely packed))
- 60 mlWater (for gentle steaming to make zucchini silky)
🔄 Substitutions
- Olive oil (extra-virgin) 45 ml→ Grapeseed oil 30 ml + butter 15 g
- Dried mint 2 tsp→ Dried oregano 1 1/2 tsp
- Fresh lemon juice 30 ml→ Verjuice (ab-ghooreh) 30 ml
Instructions
- 1
Slice the zucchini into 1 cm half-moons and spread on a tray. Sprinkle evenly with 7 g kosher salt and toss to coat. Rest 20 minutes at room temperature to draw out excess moisture, which helps the zucchini sauté instead of turning watery. Pat very dry with paper towels before cooking.
- 2
Heat a wide skillet over medium-high for 2 minutes, then add 45 ml olive oil. When the oil shimmers, add zucchini in a single layer (cook in two batches if needed). Sauté 6–8 minutes, stirring every 60–90 seconds, until edges turn lightly golden and the pieces begin to soften.
- 3
Reduce heat to medium. Add 30 g minced garlic and stir constantly for 45–60 seconds until fragrant but not browned. Add black pepper, dried mint, and dried dill; stir 30 seconds to bloom the herbs in the oil. This step builds the classic Iranian aroma without harsh raw-garlic bite.
- 4
Add 60 ml water, cover, and simmer on medium-low for 5–7 minutes until the zucchini becomes silky and tender but still holds shape. Uncover and cook 2–3 minutes more to evaporate excess liquid, leaving a glossy coating of garlicky herb oil on the zucchini.
- 5
Turn off the heat. Stir in 30 ml lemon juice and 20 g chopped parsley. Taste and adjust with up to 1/4 tsp additional salt if needed (remember the salting step). Rest 5 minutes before serving so the garlic, herbs, and citrus meld into a bright, balanced Persian-style khooraak.
🪪 Recipe Passport
Cultural Background
Khoraak-e Kadoo va Seer is a beloved side dish in Iranian home kitchens, creating deep flavor from simple, accessible ingredients. This style of sautéing with garlic and dried herbs reflects the Iranian home-cooking art of “few ingredients, but full of aroma.”
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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