Friday, November 18, 2011

Kadoo Borani (aka Zucchini and Rice Dish with Yogurt)



This is one of my mother’s dishes that I would like to share with you because it made me not only appreciate zucchini (kadoo) but actually develop a love for this misunderstood vegetable.  I used to wonder what was so special about zucchini.  In its raw form, it tastes like drywall.  Not so appetizing.  Sure, sauté it up in some olive oil or throw it on the grill with some salt and pepper and it’s tastier of course, but nothing to write home about.  That, was until I was introduced to Kadoo Borani.  This zucchini metamorphosis is mouth-watering and will have you keeping your eyes open for this cucumber doppelganger at your local grocery store.  The ingredients are few and the flavors are plentiful.  Kadoo Borani is a healthy, delicious and aromatic vegetarian dish to enjoy all year around, especially in the colder seasons: 






Ingredients:
4 zucchini
3 large garlic cloves sliced 
1 teaspoon turmeric
1/2 cup uncooked jasmine rice
1 cup water
3-4 tablespoons olive oil




Instructions:
Wash and peel the zucchinis.  Then cut each one once lengthwise and twice widthwise as shown below:







Once you are finished peeling and cutting, they should look like this:






Ok, now it's sauté time!  Add about 2-3 tablespoons olive oil to your pan and sauté the zucchini for approximately 12-15 minutes on one side:




Now, begin flipping the zucchini and sauté on the other side for another 12-15 minutes.  You will know if they are ready to be turned over if they look nice and browned as seen below:






Once they are all finished, remove from the pan and set aside in a dish:







Now, add some more olive oil to the same pan (about 2 tablespoons) and sauté your garlic slices:






Once garlic starts to brown, add turmeric and mix well:



Add the zucchini to the pan with the garlic and turmeric and gently mix so that turmeric gets distributed onto zucchini (you can even add just a sprinkle more of turmeric here): 



Next, add jasmine rice, water, and salt:




Stir the contents of the pan gently (you want to have all ingredients distributed evenly in the pan), bring to a boil, then reduce heat to low, cover and cook for approximately 35-45 minutes (the dish is complete once the rice is finished cooking):


  Serve on a plate topped with fresh ground pepper alongside a dollop of your favorite plain yogurt and ENJOY!
 

No comments: