Ghalieh kadoo is one of those dishes whose sum is greater than its parts. This Iranian garlicy stewed zucchini never comes out 100% like my mamanâ€™s (does anything ever come out like our mamansâ€™?) but it’s delicious nonetheless. Serve it with flatbread, or eat it plain like I do, because itâ€™s really that good.
10 zucchini, diced
1 head garlic, peeled and finely chopped
1/4 cup olive oil
2 teaspoons turmeric
1. Salt the zucchini in a colander for a couple of hours to release excess liquid.
2. In a saucepan, lightly sauteÌ the garlic in the olive oil until just starting to turn golden. Add the turmeric, then add the zucchini. Cook over medium heat, stirring occasionally until reduced, about 20 minutes.
3. Add pepper to taste, cover, and simmer on low, stirring every once in a while for another 10 minutes, adding a bit of water if needed to keep from scorching. Serve warm or at room temperature.