Iraqi Red Rice with Zucchini Recipe for the Nine Days Period

The traditional Iraqi Jewish dish Krei B'dehan, a red rice and lentil stew with zucchini, is commonly prepared during the Nine Days, a period from Rosh Chodesh Av to Tisha B'Av when many families reduce meat consumption. This dish reflects the seasonal and religious customs by focusing on vegetables, legumes, and grains, offering a flavorful and nutritious meatless meal. The recipe features red lentils that add color and richness, while the rice cooks with spices and liquids, and zucchini softens slowly to create a balanced and aromatic dish.

Traditionally, the dish uses "Abu Raqaba," a type of zucchini prized in Iraqi cuisine for its delicate taste and firm texture after long cooking. However, regular zucchini can be substituted with equally satisfying results. The recipe calls for ingredients such as butter or oil, onions, ripe tomatoes, tomato paste, water, salt, black pepper, sweet paprika, turmeric or Iraqi hawayj spice, peeled and diced zucchini, white basmati rice, and washed red lentils.

Preparation involves sautéing onions, adding tomatoes and spices, simmering zucchini until tender, then mixing in rice and lentils to cook until soft and all liquid is absorbed. After resting, the dish is inverted to showcase the flavorful browned layer at the bottom. Krei B'dehan is typically served as a main course alongside fresh vegetable salad, embodying the connection between seasonal produce, Jewish customs, and family culinary traditions.