Iranian Zucchini and Beef Stew with Tri-Colour Cous-cous

Ingredients:

2 medium zucchini, cut into big pieces

3-4 cloves of garlic, finely minced

1 yellow onion, finely diced

1 tsp turmeric

400 gr beef stew meat (or no meat at all)

1 pinch allspice (if using)

3-4 peeled tomatoes, finely diced

2 tbsp tomato paste

lemon juice (to taste)

salt and pepper to taste

olive oil

Heat the oil in a Dutch oven, add the onion, garlic, turmeric and beef. Let the meat brown for a couple of minutes (if using). Add 1/2 cup vegetable stock (or water) and let it boil for about 20 minutes

2. Add the tomato paste mixed with 1/2 cup water, then the pinch of allspice.

3. Add the diced tomatoes and zucchinis, let it boil, covered, for 10-15 minutes. Turn off the heat and add lemon juice to taste.

Serve with rice, bread or any other accompaniment you like (I used tri-colour cous-cous)