Borani-ye Kadoo (Yogurt and Zucchini)
Yogurt is probably the most popular condiment of Persian cuisine, most likely for its cooling affect during warm seasons. The hot weather, may have also been the inspiration for Persian love affair with ponds and fountains, that you’d be sure to find in public places and early architectured houses. Both my grandparents’ houses in Tabriz had one. Here is a picture of a fountain in Abbasi Hotel in my city of Isfahan, where people go for an evening of fine dining with friends and family.
Mast (yogurt) is mostly served plain, but can be mixed with a cooked vegetables. This category of yogurt side dishes is attributed to Poorandokht, a woman general from the Sassanid Empire 630 C.E. (Read more here). The zucchini is lightly pan fried, but may be baked for a longer cooking time.
Ingredients (serves 4):
- 4 medium-sized zucchini, washed and sliced
- 1 cup plain creamy yogurt
- 1 sml-med. sized garlic clove, minced
- salt and pepper
- 1 tsp dried mint
Time~ 15-30 min
– In a bowl, combine yogurt, minced garlic, salt and pepper. * Optional: cover and leave in the fridge for an hour or two.
- In a large bowl, toss sliced zucchini in enough softened butter/oil.
- Arrange in a single layer on a baking sheet. Sprinkle some salt and bake @ 350 Fahrenheit (~30 min depending on thickness). The aim is to lightly cook them.
- Flip slices halfway. Watch so they don’t burn.
- In a large frying pan, over med heat, lightly fry zucchini in enough oil on both sides. Remove from heat and place the slices on paper towel to remove any excess oil.
– Layer with yogurt on a serving platter.
– Garnish with dried mint.
Easy peasy. Enjoy!