Kashk Kadu

The dish is locally made in Kerman.
Ingredients
Serves for 4 to 6
Kashk, a diary product used in Persian cuisine, 1 cup
Zucchinis, 750 g or 10 nos, Medium-sized
Fried onions, 2 nos
garlic cloves, chopped and fried, as desired
Dried mint leaves powder, as required
Tomatoes, seeded, 4 nos
Walnut, ground, for garnish
Salt, pepper and turmeric powder, as desired
Oil, as required
Directions
Take 6 zucchinis and peel. Chop them finely and fry in oil.
Mix together half of the fried onions, garlic and chopped seeded tomato cubes and stir them into sautéed zucchinis. Sprinkle in salt, pepper and turmeric and mix. Set the flame into mild. Put the lid and allow the zucchinis to cook in tomato juice.
Once the water is almost evaporated, pour in 1/2 cup of Kashk and turn off the heat.
Then smash the cooked zucchinis and tomatoes with a masher until softened.
Now take the remaining 4 zucchinis kept aside and cut them in half, lengthwise. Fry them in the pan till soft.
Empty the zucchinis carefully to make a hollow space. Arrange them in your desired platter and fill the wells with the cooked mixture explained above. Garnish the tops with fried onions, garlic, walnut powder, fried mint powder, and Kashk. Bon Appetit!