Khorak Kadoo va Avishan (خوراک کدو و آویشن) — Persian Zucchini & Thyme Medley

• 200 gYellow onion, finely sliced (about 1 large onion)
• 30 mlExtra virgin olive oil (about 2 tbsp)
• 35 gUnsalted butter (about 2 1/2 tbsp)
• 800 gZucchini, trimmed and cut into 10 cm batons (or thick half-moons) (about 5–6 medium zucchini)
• 2 tspDried thyme (rubbed between fingers to bloom aroma)
• 1.25 tspSea salt (adjust to taste)
• 0.5 tspBlack pepper, freshly ground
• 120 mlWater (about 1/2 cup, for gentle braising)
• 25 gFresh flat-leaf parsley, finely chopped (about 1 packed cup chopped)

Instructions

1. 1

   Prep the vegetables: slice the onion thinly and cut zucchini into uniform batons (about 10 cm long, 2–2.5 cm thick) so they cook evenly. Chop parsley finely and keep it separate for the end. Measure thyme, salt, and pepper in advance to add quickly once the pan is hot.

2. 2

   In a wide, heavy skillet over medium heat, warm the olive oil for 1 minute, then add the butter and let it melt without browning (about 60–90 seconds). Add the sliced onion and sauté 10–12 minutes, stirring often, until soft, sweet, and lightly golden at the edges.

3. 3

   Add the zucchini in a single layer as much as possible. Cook 6–8 minutes over medium heat, turning gently with a spatula so the pieces pick up the onion-butter coating. You want light golden spots, not deep frying; lower heat slightly if the butter threatens to brown.

4. 4

   Sprinkle in the dried thyme, sea salt, and black pepper. Stir for 30 seconds to toast the thyme in the fat. Pour in 120 ml water, bring to a gentle simmer, then cover and reduce heat to low. Braise 18–22 minutes, turning once halfway, until zucchini is tender but still holds shape.

5. 5

   Uncover and raise heat to medium for 5–7 minutes to reduce the braising liquid to a glossy coating. Add the chopped parsley and fold through for 1 minute until bright green and fragrant. Taste and adjust salt and pepper. Rest off heat, covered, for 5 minutes before serving.