In Episode #54, co-hosts Bita and Beata talk about squash, called “kadoo/kadu” in Farsi and its uses in Persian food and beyond.
Kadoo/kadu is the word in Farsi for squash. The most prevalent type of squash in Persian cuisine is probably zucchini. Zucchini is great because it can easily be substituted for eggplant which is in many Persian stews, dishes, and dips.
Some Persian dishes using kadoo | squash as an ingredient:
- Kadoo borani - mixed with tomatoes, sauteed onions and yogurt
- Kadoo kookoo
- Stews made with squash
Modern uses of squash in Persian cooking and cuisine
- Pumpkin added to fesenjoon | Persian walnut and pomegranate stew
- Yogurt with raw zucchini - a version of mast o khiar
Fun with pumpkins
- Soups, stews, pumpkin seeds
- Table decor
- Hallowed out and used as a serving vessel for soups and stews
Beats Cheats - shortcuts for cooking with squash
- Chopped and frozen
- Prepped, chopped, refrigerated
- Canned pumpkin puree
Ask the Beats
Miriam from Sunnyvale asks
“Do you have any easy, vegan, Mediterranean lunch ideas or recipes?”
Yes, great for cooking meats, as well as for cooking Persian soups and stews. Also helpful as a time saving tool when batch cooking and meal prepping.
- Adas polo with lentils
- Veggie wrap with cooked, marinated veggies with hummus or a vegan butternut squash spread
Contact us at hello@modernpersianfood.com or Instagram
Resources and recipes from this episode:
All Modern Persian Food episodes can be found at: Episodes
Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food!
Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes
Beata’s recipe: Persian Frittata Koo Koo Sabzi
Bita’s recipe: Kookoo Sabzi | Quiche Muffins
Bita’s instructions for making table decor: Succulent Pumpkins
Bita’s recipe: Butternut Squash Soup
Bita’s recipe and instructions on Roasting Pumpkin Seeds
Bita’s recipe: Gluten-free Pumpkin bread
Bita’s recipe: Vegan Butternut Squash Dip
Podcast production by Alvarez Audio