Critical Moments
- •Cutting zucchini thick enough to hold shape
- •Timing when to add zucchini (after meat is nearly tender)
- •Gentle handling to keep zucchini pieces intact
Prepare the zucchini
Wash zucchini and trim ends. Cut in half lengthwise, then slice into 2cm thick half-moons. Don't cut too thin—zucchini needs thickness to maintain structure in the stew. If zucchini are very large, quarter them lengthwise first.
Common Mistakes
- •Cutting pieces too thin (disintegrate in stew)
- •Using overripe zucchini (seedy, watery, bitter)
- •Uneven cutting (some pieces overcook while others stay firm)
Prepare the zucchini
Wash zucchini and trim ends. Cut in half lengthwise, then slice into 2cm thick half-moons. Don't cut too thin—zucchini needs thickness to maintain structure in the stew. If zucchini are very large, quarter them lengthwise first.
Common Mistakes
- •Cutting pieces too thin (disintegrate in stew)
- •Using overripe zucchini (seedy, watery, bitter)
- •Uneven cutting (some pieces overcook while others stay firm)
Brown the onions
Heat 40ml oil in a large heavy pot over medium-high heat. Add diced onion and cook until golden brown, about 10-12 minutes, stirring occasionally.
Brown the onions
Heat 40ml oil in a large heavy pot over medium-high heat. Add diced onion and cook until golden brown, about 10-12 minutes, stirring occasionally.
Add garlic, spices and brown the meat
Add minced garlic, turmeric, and cinnamon (if using), stir for 30 seconds until fragrant. Increase heat to high, add meat cubes in a single layer, and brown well on at least two sides, about 6-8 minutes total.
Add garlic, spices and brown the meat
Add minced garlic, turmeric, and cinnamon (if using), stir for 30 seconds until fragrant. Increase heat to high, add meat cubes in a single layer, and brown well on at least two sides, about 6-8 minutes total.
Add tomato (optional) and build base
If using tomato paste, add it now and stir for 1-2 minutes until darkened. If using fresh tomato, add and cook until broken down, about 3 minutes. Some families skip tomato entirely for a lighter, more delicate stew.
Add tomato (optional) and build base
If using tomato paste, add it now and stir for 1-2 minutes until darkened. If using fresh tomato, add and cook until broken down, about 3 minutes. Some families skip tomato entirely for a lighter, more delicate stew.
Add liquid, split peas, and dried limes
Add water or stock, salt, pepper, and split peas (if using). Pierce each dried lime 3-4 times with a sharp knife and add to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until meat is very tender.
Add liquid, split peas, and dried limes
Add water or stock, salt, pepper, and split peas (if using). Pierce each dried lime 3-4 times with a sharp knife and add to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours until meat is very tender.
Prepare zucchini (two methods)
METHOD A (Traditional fried): Heat 40ml oil in a large skillet over medium-high heat. Fry zucchini pieces in batches until light golden on both sides, about 3-4 minutes per batch. Remove to paper towels. METHOD B (Simple): Skip frying—add raw zucchini directly to stew in next step.
Common Mistakes
- •Oil not hot enough when frying (zucchini absorbs too much oil)
- •Overcrowding pan (zucchini steams instead of fries)
- •Frying too long (zucchini becomes too soft)
Prepare zucchini (two methods)
METHOD A (Traditional fried): Heat 40ml oil in a large skillet over medium-high heat. Fry zucchini pieces in batches until light golden on both sides, about 3-4 minutes per batch. Remove to paper towels. METHOD B (Simple): Skip frying—add raw zucchini directly to stew in next step.
Common Mistakes
- •Oil not hot enough when frying (zucchini absorbs too much oil)
- •Overcrowding pan (zucchini steams instead of fries)
- •Frying too long (zucchini becomes too soft)
Add zucchini to stew
Gently add zucchini (fried or raw) to the pot with the meat. Distribute evenly, spooning some sauce over the top. If zucchini isn't mostly submerged, add a splash more water. Cover and simmer for 20-25 minutes.
Critical Step
Adding zucchini too early causes it to completely disintegrate. Adding too late means it won't absorb the sauce flavors. This timing is key for proper texture.
Common Mistakes
- •Adding zucchini too early (disintegrates)
- •Stirring too vigorously (breaks zucchini)
- •Cooking too long after adding zucchini (becomes mush)
Add zucchini to stew
Gently add zucchini (fried or raw) to the pot with the meat. Distribute evenly, spooning some sauce over the top. If zucchini isn't mostly submerged, add a splash more water. Cover and simmer for 20-25 minutes.
Critical Step
Adding zucchini too early causes it to completely disintegrate. Adding too late means it won't absorb the sauce flavors. This timing is key for proper texture.
Common Mistakes
- •Adding zucchini too early (disintegrates)
- •Stirring too vigorously (breaks zucchini)
- •Cooking too long after adding zucchini (becomes mush)
Balance flavors and rest
Add lemon juice and stir gently. Taste and adjust salt, pepper, and sourness. The stew should have a pleasant tangy note—add more lemon juice if the dried limes haven't provided enough tang. Remove from heat, cover, and let rest for 10 minutes.
Common Mistakes
- •Over-reducing sauce (should be relatively light)
- •Forgetting the lemon juice (missing brightness)
- •Over-seasoning with salt
Balance flavors and rest
Add lemon juice and stir gently. Taste and adjust salt, pepper, and sourness. The stew should have a pleasant tangy note—add more lemon juice if the dried limes haven't provided enough tang. Remove from heat, cover, and let rest for 10 minutes.
Common Mistakes
- •Over-reducing sauce (should be relatively light)
- •Forgetting the lemon juice (missing brightness)
- •Over-seasoning with salt
Serve
Transfer carefully to a serving dish—handle gently to keep zucchini pieces intact. Serve hot over chelow with tahdig. The dried limes can be served for those who enjoy squeezing them over their portion.
Serve
Transfer carefully to a serving dish—handle gently to keep zucchini pieces intact. Serve hot over chelow with tahdig. The dried limes can be served for those who enjoy squeezing them over their portion.
Resting Required
10 min - Allows flavors to harmonize; sauce settles
