Zucchini with Ground White Poppy Seeds |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Sources for posto are Penzeys (800-741-7787; ) and Kalustyan's (800-352-3451; ). Active time: 15 min Start to finish: 20 min 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 |
Directions:
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.
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.
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