In Urfa, kalye is the name for a style of dish in which vegetables are simmered over low heat with tomato paste and something sour. For this zucchini stew, the squash is not added directly to water; it is sautéed in oil first so it holds its shape as it cooks. Pomegranate molasses is added at the end to balance the zucchini’s sweetness.
Peel the zucchini in alternating strips and cut it into 3-centimeter-thick rounds, halving any large pieces. If the seed center is watery, scoop it out; too much moisture will thin the stew.
Melt the butter in a pot and sauté the diced onion until translucent. Add the tomato paste and cook for 2 minutes, until its raw aroma is gone and the oil turns red.
Add the zucchini rounds to the pot and carefully turn them over medium heat for 5 minutes, until the edges absorb the oil and become glossy. This sears the outside and helps the pieces hold their shape.
Add the hot water, chickpeas, Urfa pepper, and salt. Bring to a boil, then cover and simmer over low heat for 22 minutes. The dish is ready when a fork pierces the zucchini but the pieces still hold their shape.
Turn off the heat, drizzle in the pomegranate molasses, and add the mint. Cover and let stand for 5 minutes. Do not add the pomegranate molasses while the stew is boiling; its tartness will cook off, leaving only the color.
Cut the zucchini into thick pieces. Finely chopped zucchini turns to purée in 20 minutes and makes the stew watery. Allergens: According to the ingredient list, this contains milk and dairy products. Check packaged product labels for other allergens.
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