Khorak Kadoo ba Sosis (خوراک کدو با سوسیس) — Persian Zucchini and Sausage Medley

• 700 gZucchini (trimmed; cut into 2 cm half-moons)
• 150 gBell pepper (1 medium; cut into 2 cm strips)
• 500 gTomatoes (grated or finely crushed (about 4 medium))
• 180 gYellow onion (1 large; finely diced)
• 12 gGarlic (3 cloves; finely grated)
• 45 mlOlive oil (3 tbsp, divided)
• 350 gBeef or chicken sausage (halal-certified if needed; sliced into 1 cm coins)
• 240 mlWater (1 cup, plus more only if needed)
• 30 gMustard sauce (2 tbsp; smooth mustard (mild or Dijon-style))
• 2.5 gTurmeric (1 tsp)
• 1.5 gBlack pepper (1/2 tsp, plus more to taste)
• 6 gSalt (1 tsp, plus more to taste (adjust for salty sausage))

Instructions

1. 1

   Prep all ingredients so cooking stays fast: slice the zucchini into 2 cm half-moons, cut the bell pepper into strips, dice the onion, and grate the garlic. Grate or crush the tomatoes into a bowl. Slice the sausage into 1 cm coins. Measure spices, water, and mustard so they are ready to add on time.

2. 2

   Heat 15 ml (1 tbsp) olive oil in a wide skillet or shallow pot over medium-high heat. Add the sliced sausage and sear for 4–6 minutes, stirring occasionally, until lightly browned and some fat renders. Transfer sausage to a plate, leaving the flavorful drippings in the pan for the next steps.

3. 3

   Reduce heat to medium. Add 15 ml (1 tbsp) olive oil, then add the diced onion. Cook for 6–8 minutes, stirring, until soft and lightly golden. Add grated garlic and cook 30 seconds until fragrant. Stir in turmeric, black pepper, and salt; toast the spices for 20–30 seconds to bloom their aroma.

4. 4

   Add the grated tomatoes and stir well, scraping the bottom of the pan. Simmer uncovered over medium heat for 8–10 minutes, stirring every 2 minutes, until the sauce thickens and the raw tomato smell mellows. This reduction concentrates flavor and prevents the final dish from tasting watery.

5. 5

   Stir in the bell pepper and cook for 3 minutes. Add the zucchini, remaining 15 ml (1 tbsp) olive oil, and 240 ml (1 cup) water. Bring to a gentle boil, then reduce to low, cover, and simmer for 12–15 minutes, stirring once halfway, until zucchini is tender but still holds its shape.

6. 6

   Return the browned sausage (and any juices) to the pan. Stir in the mustard sauce until fully dissolved. Simmer uncovered on low for 5–7 minutes to meld flavors and slightly thicken. Taste and adjust salt and pepper, keeping in mind sausage saltiness. Serve hot, with plenty of sauce.