Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Borani Kadoo
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- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 242
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 841 mg
Borani is a popular Afghan dish made with vegetables cooked in tomato sauce and served with garlicky yogurt. Kadoo means pumpkin in Dari, Afghan’s most common dialect, although the dish can also be made just as successfully with butternut squash. A garnish of dried mint gives it a subtle, distinctive flavor. Borani kadoo is traditionally served cold or room temperature as an appetizer or side dish in pumpkin season. It also makes a delicious vegetarian main course served hot; bread is the most common Afganhi accompaniment to make it a main, but you could also serve it over rice or another grain.
- Level: Easy
- Total: 45 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 242
- Total Fat
- 17 g
- Saturated Fat
- 2 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 4 g
- Sugar
- 10 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 841 mg
Ingredients
Directions
- Mix the yogurt, garlic and 1/2 teaspoon salt together in a medium bowl. Taste and add more salt if desired. Set aside.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Once the oil is hot, add the butternut squash and cook, stirring, until golden-brown in spots, 5 to 7 minutes. Remove the butternut squash from the skillet and set aside.
- Reduce the heat to medium. Heat the remaining 2 tablespoons oil in the same skillet and add the onion. Cook, stirring, until soft and translucent, about 5 minutes. Add the tomato paste and cook 1 minute. Add the grated tomatoes, cumin, coriander, turmeric and 1/2 teaspoon kosher salt. Add 1/3 cup water and bring to a low simmer. Add the butternut squash back into the skillet. Cover and cook until the butternut squash is cooked and tender but not mushy, about 10 minutes. Taste and season with black pepper and more salt if needed.
- When ready to serve, spread half of the yogurt mixture on a large serving platter. Top with the butternut squash and tomato sauce. Finish with more yogurt sauce and sprinkle with dried mint.
Cook’s Note
You can make the yogurt sauce and butternut squash mix up to 2 days ahead of time. To serve, reheat the butternut squash and serve with the yogurt.
