Ghalieh-ye kadoo is an Iranian dish of flavorful lentils and zucchini with fried onions. Ghalieh
Yield 4-6 servings
Time an hour
  • large saucepan with lid
  • wooden spoon
  • small pan
  • 2 medium onions
  • 3 T oil, divided
  • 1¾ c brown lentils, rinsed
  • 3½ c water
  • 3 medium zucchini, sliced or diced
  • 1 T lemon juice
  • 1½ t salt
  • ½ t pepper
  • 1 t cumin
  • 2 T parsley
Directions Quarter one of the onions and set aside one quarter. Thinly sliced the rest of that onion plus the whole one.

Heat 2 T oil, add the onions, and sauté until golden. Add lentils and water, bring to a boil, lower heat, and simmer for 15 minutes.

Stir in the zucchini, cover, and simmer until tender, about 20 minutes. Stir in lemon juice and spices.

Meanwhile, mince the quarter onion. Heat the remaining T butter and fry the onions until golden.

Transfer the lentils to plates, top with fried onion, and garnish with parsley.

Notes Make this Iranian recipe a meal by serving it alongside potato-rice pilaf and yogurt.

Vegetarian Dishes from Across the Middle EastAdapted from the recipe in Vegetarian Dishes from Across the Middle Eastread my review.

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Ghalieh - Iranian lentils and zucchini