Persian Zucchini and Thyme Stew (Khorak Kadoo va Avishan)
"Elevate the humble zucchini with this aromatic Persian classic, where slow-braised vegetables meet a luxurious, herb-infused butter sauce."
Instructions
Heat the olive oil and butter together in a wide skillet over medium heat until the butter has fully melted and the mixture smells lightly nutty.
Add the chopped onion and parsley. Sauté gently for 3–4 minutes, stirring frequently, until the onion softens and turns translucent without browning.
Arrange the zucchini slices evenly over the onion mixture, keeping them mostly in a single layer for even cooking.
Season with dried thyme, salt, and black pepper. Reduce the heat to low and cover the skillet with a lid.
Cook gently for 10–20 minutes, stirring once or twice, until the zucchini is fully tender and coated in the aromatic butter sauce. Taste and adjust seasoning before serving.