Posted in Spaghetti/pizza, Vegetarains

Persian Zucchini spaghetti

Courgette, zucchini or Kado as we say it in Persian,  is treated as vegetable but botanically zucchini is fruit. The abundant Courgette in company with other ingredients change into something really delicious. You can make lovely frittata , stew, curry and soup with zucchini.

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Today in my kitchen I will cook a Persian style DIVINE vegetarian zucchini spaghetti with spices and full of flavour, colour and taste. This recipe has approve by my family members and my guests.

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Zucchini spaghetti

ingredients

200g spaghetti

2 large green zucchini, diced

400g tinned chopped tomato

1 medium onion, thinly sliced

3 garlic cloves, grated

1 medium bell pepper, chopped

salt and pepper to taste

1 tsp turmeric

½ tsp cinnamon

1tbsp curry powder

1tbsp Persian saffron water

2 potatoes, sliced

Olive oil

3tbsp Greek yogurt

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Method

Heat the olive oil in a saucepan over medium heat. Saute onion until soft. Add chopped zucchini and bell pepper. Cook until zucchini is softened, Stirring occasionally.

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Now, add tinned tomato, above mentioned spices, saffron water and season with salt and pepper. and remove from the heat. Now add grated garlic and gently mix all ingredients.

Cook the spaghetti following pack instructions. Drain the spaghetti and stir into the zucchini sauce.

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Heat the Olive oil in a pan, layer slices of potatoes and spread curry powder top of potatoe as you see in the photo. Pour spaghetti top of the potatoes. Cover the pot with a lid and leave to cook potatoes over medium heat.

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In a bowl with Greek yogurt, add one grated garlic, pinch of salt, pinch of dried mint or dill. Mix all together.

Serve the zucchini spaghetti with garlic yogurt sauce and crispy fried potatoes from bottom of the pot.

اسپاگتی کدو سبز

کدو رو معمولن جزو سبزیجات حساب می کنن ولی از نظر گیاهشناسی کدو جزو میوه‌ها محسوب میشه. کدوی سبز منزوی که زیاد هم طرفدار نداره ولی با کمک ادویه ها و مواد اولیه دیگه سوپخورش و کوکوهای خوشمزه باهاش درست کرد.

امروز من یک اسپاگتی کدو درست کردم : پر از مزهرنگ و طعم با اینکه گوشتی در اون نیست ولی خیلی خیلی خیلی خوشمزه میشه و برای افراد گیاهخوار هم یک غذای لذیذ هست.

مواد لازم

دویست گرم اسپاگتی

دو عدد کدوسبز درشت مربع خرد شده

چهار صد گرم گوجه‌فرنگی کنسروی خرد شده

یک عدد پیاز متوسط خلالی خرد شده

سه حبه سیر رنده شده

یک فلفل دلمه ی کوچک خرد شده

یک ق چ زردچوبه

نصف ق چ دارچین

یک ق غ ادویه ی کاری

یک ق غ آب زعفران

دو عدد سیب زمینی برای ته دیگ

روغن زیتون

نمک و فلفل به میزان لازم

سه ق غ ماست

طرز تهیه

در تابه کمی روغن زیتون می‌ریزیم و پیاز خلالی شده رو تفت می دیم تا نرم بشه. کدوهاو فلفل دلمه ی خرد شده رو به پیاز اضافه می‌کنیم و تا نرم شدن کدو و فلفل اونها رو هم تفت می دیم.

حالا گوجه‌فرنگی کنسروی و ادویه ها ی اشاره شده – و آب زعفران و دو تا از سیر های رنده شده را به مواد تفت داده شده اضافه می‌کنیم . تابه رو از روی گازبر می‌داریم و مواد داخل تابه رو به آرامی با هم مخلوط می‌کنیم .

اسپاگتی روتا مرحله ی آبکش می رسونیم و با سس کدوی آماده شده مخلوط می کنیم. سیب زمینی ها رو برای ته دیگ می چینیم ورشون کمی ادویه کاری می ریزیم و اسپاگتی رو روی سیب زمینی ها می‌ریزیم و میگذاریم دم بکشه.

ماست و یک حبه سیر رو با کمی نمک – نعنا یا شوید خشک مخلوط می‌کنیم و اسپاگتی روبا ماست و سیر سرو می کنیم.

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Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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