Khorak-e Kadoo ba Mast (خوراک کدو با ماست) — Persian Zucchini with Savory Meat Ragout

• 800 gZucchini (trimmed; cut into 8 cm batons or thick half-moons)
• 6 gSalt (divided, plus more to taste)
• 60 mlNeutral oil (divided (such as sunflower, canola, or grapeseed))
• 250 gOnion (finely diced)
• 15 gGreen chili pepper (finely minced; remove seeds for less heat)
• 400 gMixed soy and ground meat (50/50 blend by weight; ground beef or lamb plus hydrated soy mince)
• 1 tspBlack pepper (freshly ground)
• 500 gTomatoes (grated or finely chopped (or crushed tomatoes))
• 30 mlLemon juice (freshly squeezed, divided)
• 240 gPlain yogurt (thick, unsweetened; strained yogurt preferred)

Instructions

1. 1

   Prep the zucchini for better browning: toss the cut zucchini with 3 g salt and let stand 10 minutes at room temperature. Pat very dry with paper towels. This reduces surface moisture so the zucchini sears instead of steaming, giving a richer flavor and helping it hold its shape.

2. 2

   Sauté the zucchini: heat 45 ml of the oil in a wide skillet over medium-high heat (about 190°C surface temperature). Add zucchini in a single layer and cook 8–10 minutes, turning every 2 minutes, until deeply golden on multiple sides. Transfer to a plate; do not fully soften yet—it will finish in the sauce.

3. 3

   Build the ragout base: lower heat to medium and add the remaining 15 ml oil to the same skillet. Add onion and cook 8–10 minutes, stirring often, until soft and lightly golden. Stir in the minced green chili and cook 60 seconds, just until fragrant but not browned.

4. 4

   Brown the mixed soy and ground meat: add the meat-soy mixture and break it up with a wooden spoon. Cook 6–8 minutes over medium-high heat until no pink remains and the mixture develops browned bits. Season with the remaining 3 g salt and the black pepper, stirring 30 seconds to bloom the pepper.

5. 5

   Simmer with tomatoes: add the grated/chopped tomatoes and bring to a steady simmer. Reduce heat to medium-low, cover, and cook 15 minutes, stirring every 5 minutes, until the tomatoes lose their raw edge and the sauce thickens. If it dries too fast, add 60 ml water and continue simmering.

6. 6

   Finish with zucchini and lemon: nestle the sautéed zucchini into the sauce, spooning ragout over the top. Cover and simmer 8–10 minutes until zucchini is tender but not mushy and the sauce clings. Turn off heat and stir in 15 ml lemon juice; rest 5 minutes to round out acidity.

7. 7

   Serve with yogurt: in a small bowl, mix yogurt with the remaining 15 ml lemon juice and 2 tablespoons water (30 ml) to make it spoonable. Taste and adjust with a small pinch of salt if needed. Plate zucchini, top with ragout, and add a generous dollop of lemony yogurt on the side.