Persian Stuffed Zucchini (Dolmeh Kadoo)

Dolama or dolmeh is a tasty dish found in Iranian cuisine, Azerbaijan, Turkey, Greece, Arabic countries and Central Asia. The word dolma is a Turkish word and means to fill.  Dolma is the Persian version of stuffed vegetables. You can use eggplant, zucchini, onion, or tomato and stuff with either ground beef or turkey and aromatic herbs.

Up to now, I have shared several recipes for my collection of dolma recipes including: stuffed grape leaves, cabbage rolls, stuffed eggplants, stuffed onions, and today I am going to share my Persian stuffed zucchini.  In Persian language zucchini or courgette  is called Kadoo .

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Dolma is considered comfort food. These different kinds of dolma are stuffed with either meat and spices, or meat herbs and rice, or there are vegetarian version with rice and herbs and GOOD NEWS IS, all are DELICIOUS.
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Ingredients

  • 2 large zucchini or Courgette,
  • 300g ground beef or lamb meat
  • 5tbsp semi cooked rice
  • 100g mixed herbs: mint, parsley, coriander, spring onions
  • 1tsp turmeric
  • 2tbsp tomato paste
  • 1tbsp dried dill (I use dried dill because it is more aromatic rather than fresh dill)
  • Olive oil
  • Greek yogurt
  • 1-2 cloves of garlic, grated

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How to make it??

First of all wash the zucchini. If the skin of the zucchini has been waxed , peel the skin but leaved the skin of if it’s unwaxed. (However large zucchini should be peeled because the skin might be bitter).

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Then cut each each zuchini into 3 tubes. Scoop out the insides. Keep the insides and add into the pot where you are going cook the zucchini dolma.

For stuffing you need, add rice, chopped fresh herbs, salt, pepper, some turmeric and dried dill to the ground meat and mix ingredients until combine well. Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

In a saucepan, add tomato paste, olive oil,  pinch of salt, turmeric and Chilli powder. Saute for 2 minutes. Then, add a cup of water to the tomato paste and bring it to a quick boil.

Pour the sauce on the stuffed zucchini. Simmer over the low heat for about 30-40 minutes, allowing the sauce to reduce.

Meanwhile, mix yogurt with grated garlic. Serve the stuffed zucchini with garlic-yogurt.

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Persian Stuffed Zucchinni

 

Ingredients

  • 2 large zucchini or Courgette,
  • 300g ground beef or lamb meat
  • 5tbsp semi cooked rice
  • 100g mixed herbs: mint, parsley, coriander, spring onions
  • 1tsp turmeric
  • 2tbsp tomato paste
  • 1tbsp dried dill
  • Olive oil
  • Greek yogurt
  • 1-2 cloves of garlic, grated

How to make it??

First of all wash the zucchini. If the skin of the zucchini has been waxed , peel the skin but leaved the skin of if it’s unwaxed. (However large zucchini should be peeled because the skin might be bitter).

Then cut each each zuchini into 3 tubes. Scoop out the insides. Keep the insides and add into the pot where you are going cook the zucchini dolma. For stuffing you need, add rice, chopped fresh herbs, salt, pepper, some turmeric and dried dill to the ground meat and mix ingredients until combine well. Fill each zucchini with the stuffing and settle stuffed zucchini in the pot.

Heat some olive oil in the saucepan. Add tomato paste, pinch of salt, turmeric and Chilli powder. Saute for 2 minutes. Then, add a cup of water to the tomato paste and bring it to a quick boil. Pour the sauce on the stuffed zucchini. Simmer over the low heat for about 30-40 minutes, allowing the sauce to reduce.

Meanwhile, mix yogurt with grated garlic. Serve the stuffed zucchini with garlic-yogurt.