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Epicurious
Gourmet

Zucchini with Ground White Poppy Seeds

3.8

(3)

Sources for posto are Penzeys (800-741-7787; penzeys.com) and Kalustyan's (800-352-3451; kalustyans.com).

Active time: 15 min Start to finish: 20 min

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes 4 side-dish servings

Ingredients

1/2 cup posto (white poppy seeds; 2 ounces)
3/4 cup hot water
2 tablespoons vegetable oil
1/8 teaspoon nigella seeds (sometimes called black onion seeds)
4 (2 1/2-inch) whole fresh green Thai or serrano chiles, split lengthwise to within 1/4 inch of stem end
2 medium zucchini (1 pound total), halved lengthwise then cut diagonally into 1/2-inch-thick slices
1/2 teaspoon salt

Special Equipment

an electric coffee/spice grinder

Preparation

  1. Step 1

    Grind posto almost to a paste in coffee/spice grinder and transfer to a small bowl, then stir in 1/2 cup hot water.

    Step 2

    Heat oil in a wok over moderate heat until hot but not smoking, then stir-fry nigella seeds 30 seconds. Add 2 chiles and stir-fry 30 seconds. Add zucchini and 1/4 teaspoon salt and stir-fry 2 minutes. Stir in posto mixture, remaining 2 chiles, remaining 1/4 cup water, and remaining 1/4 teaspoon salt and simmer, covered, until zucchini is tender, 3 to 4 minutes. Remove lid and briskly simmer, stirring, until any excess liquid is evaporated and posto is pale golden, about 3 minutes. Discard chiles.

TagsIndianSouth AsianAsianZucchiniSquashVegetableMainSideDinnerLunchDairy FreeGluten FreeVeganVegetarian5 Ingredients or Fewer30 Minutes or LessQuickEasyWokSummerGourmet
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