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I have been seeing Baby Summer Squash and Zucchini frequently at our local Farmer’s Market. They are great as a side dish sautéed or roasted with some fresh garlic and olive oil.

While looking for inspiration at the Farmer’s Market I decided that I should splurge a little and make a nice Khoresht with the cute baby Summer Squash.  I say splurge because let’s face it $5 a pound is a bit pricey! I am happy to report though, that it was well worth it!

Ingredients (serves 4)

1 lb baby Summer Squash
1/2 lb stewing meat
1 medium onion
2-3 clove garlic
1/2 tsp turmeric
2 small Persian Limes
1 can (14.5 oz) stewing tomatoes
1 1/2 tbsp tomato paste
1 tsp Advieh

Saute small diced onion and minced garlic in some olive oil until translucent. Add turmeric and stir. Cut meat into 1/2 inch cubes. Season with salt and pepper. Add meat to the onion mixture and brown on all sides.

Add stewed tomatoes, Persian Limes, and 1/2 cup of water. Cover and bring to a simmer.  Add tomato paste, mix well, cover and cook on medium low for one hour.

Cut the stem and top portion of each squash.

Saute baby summer squash in some olive oil for a few minutes making sure to season with some salt and pepper.

Add advieh to the meat and tomato mixture. Adjust seasoning if needed, then add squash. Gently stir. Cover and cook for 1 hour.

Serve with Chelow, Persian Rice!

 

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