Sun-Kissed Turkish Zucchini Stew with Rice

Welcome to a taste of pure, home-cooked comfort! This isn’t just any vegetable dish; it’s a staple in Turkish kitchens, a beautiful olive oil-based stew that feels both light and satisfying. It’s the kind of meal that shines in the summer with fresh produce but brings a warm hug to the dinner table any day of the year.

The beauty of this dish is its simplicity. With just a few quality ingredients, we are going to build layers of flavor that result in a wholesome and delicious stew. Get ready to fill your kitchen with the most wonderful aromas!

What You’ll Need

• Zucchini (or Courgettes): 5 medium-sized, about 1 kg (2.2 lbs)
• Onion: 1 medium yellow onion, finely chopped
• Garlic: 3 cloves, minced
• Good Quality Olive Oil: 4 tablespoons (don’t be shy!)
• Tomato: 1 large, ripe tomato, peeled and diced
• Tomato Paste: ½ teaspoon (for that extra depth of color and flavor)
• Rice: 2 tablespoons of a short-grain rice (like Baldo or Arborio)
• Hot Water: 2 cups (500 ml)
• Seasoning: 1 teaspoon of salt and 1 teaspoon of black pepper
• For Garnish: ½ bunch of fresh dill, finely chopped

The Step-by-Step Guide to a Perfect Stew

1. Prepare the Zucchini: Wash your zucchini well. Chop off the ends and cut them into hearty, bite-sized chunks, about an inch thick. Set them aside for now.
2. Build the Flavor Base: In a wide, heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté gently until it becomes soft and translucent, about 5-7 minutes. This slow cooking step is key to building a sweet foundation for our stew.
3. Wake Up the Aromas: Add the minced garlic and the tomato paste to the pot. Stir continuously for about a minute. You’ll notice the incredible scent as the garlic and tomato paste toast slightly—this deepens their flavor magnificently.
4. Introduce the Tomatoes: Now, tumble in the diced fresh tomato. Continue to stir and cook for another few minutes, allowing the tomato to soften and release its juices, blending beautifully with the onion and paste.
5. Bring It All Together: It’s time for the star of the show! Gently add the chopped zucchini to the pot. Sprinkle in the salt, black pepper, and the washed rice. Give everything a very gentle stir to coat the zucchini without breaking it apart.
6. Simmer to Perfection: Pour in the 2 cups of hot water. The water should come up about halfway on the vegetables. Bring it to a gentle boil, then immediately reduce the heat to low, cover the pot, and let it simmer. Cook for about 25-30 minutes, or until the zucchini is tender and the rice is cooked through. Try not to stir too much during this time to keep the zucchini chunks intact.
7. The Fresh Finish: Once cooked, turn off the heat. Sprinkle the freshly chopped dill all over the top. Give it one last, gentle stir to incorporate the dill. The residual heat will wilt it just enough while keeping its vibrant, fresh flavor.
8. Serve and Enjoy: This dish is incredibly versatile. Serve it warm as a main course or a hearty side. It’s also exceptionally delicious served at room temperature or even cold the next day!

💡 Our Little Secrets for an Unforgettable Stew

🥒 The Zucchini Choice: For the best texture, choose firm, smaller zucchinis. If you can only find very large ones, consider scooping out the seedy, watery core before chopping. This prevents the stew from becoming too watery and keeps the zucchini pieces firm.

🍅 Tomato Power: If tomatoes are in season, feel free to use 2 large, super-juicy, grated tomatoes and skip the tomato paste entirely. This will give the dish an unbelievably fresh and vibrant flavor profile.

🍚 The Perfect Grain: We use short-grain rice because it releases a bit of starch, giving the stew’s liquid a lovely, silky consistency. If you want a nuttier flavor, you can swap the rice for the same amount of coarse bulgur.

❄️ Even Better the Next Day: This is one of those wonderful olive oil dishes that tastes even more amazing the next day! The flavors get a chance to meld and deepen. Just let it come to room temperature or serve it cool, perhaps with an extra drizzle of high-quality olive oil and a dollop of thick yogurt on the side.