Best 3 Afghan Kadu Bouranee Recipes
**Embark on a Culinary Journey to Afghanistan with Kadu Bouranee: A Symphony of Flavors and Textures**
Discover the culinary treasure of Afghanistan with Kadu Bouranee, a delectable dish that captivates the senses with its harmonious blend of flavors and textures. This traditional Afghan dish features tender pumpkin simmered in a flavorful sauce, complemented by the crunch of sautéed onions and the aromatic warmth of spices. Kadu Bouranee embodies the essence of Afghan cuisine, where fresh ingredients, vibrant spices, and culinary expertise converge to create a symphony of taste.
In this comprehensive guide, we present three variations of Kadu Bouranee, each offering a unique culinary experience. From the classic Kadu Bouranee, which showcases the simplicity and purity of flavors, to the Kadu Bouranee with Meat, which adds a layer of savory richness, and the Kadu Bouranee with Yogurt Sauce, which introduces a delightful tanginess, there's a recipe for every palate.
Whether you're a seasoned home cook or just starting your culinary adventures, Kadu Bouranee is an accessible and rewarding dish to prepare. With step-by-step instructions, helpful tips, and stunning visuals, this guide will empower you to recreate this Afghan gem in your own kitchen. So, gather your ingredients, let your taste buds guide you, and embark on a culinary journey to Afghanistan with Kadu Bouranee.
KADDO BOURANI (AFGHANI BAKED PUMPKIN WITH YOGURT SAUCE)
This recipe came from the San Francisco Chronicle in October, 2004. It was described as the Afghan version of sweet and sour, with the sweetened pumpkin and the tart yogurt. Yummy!
Provided by SherryKaraoke
Categories Vegetable
Time 4h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 300°F.
- Cut the pumpkins in half through the stem end, and cut out the long stringy fibers.
- Cut each pumpkin half into 3- to 4-inch pieces.
- There should be about 8 pieces from each pumpkin.
- Using a vegetable peeler, pare the rind from the pumpkins, digging the peeler down a little to remove more than just the superficial layer of rind.
- Place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer.
- Coat both sides of the pieces, using all of the oil.
- Pour all the sugar evenly over the pieces.
- Cover the pan.
- Bake the pumpkins until the color turns darker orange and becomes nearly translucent, and the texture is extremely tender, about 3 hours and 15 minutes.
- Baste the pieces once with the pan juices after 2 1/2 hours of baking.
- The Yogurt Sauce: Stir together the yogurt, garlic, mint and salt.
- Cover and refrigerate until serving time.
- Just before serving, taste and add more salt if necessary.
- Yields 2 cups sauce.
- For each serving: Spoon about 2 tablespoons of the yogurt sauce onto a plate.
- Using the back of the spoon, spread the sauce a little.
- Using a slotted spoon, remove 2 pieces of the pumpkin from the pan and center them on the sauce.
- Add more sauce to taste.
AFGHAN KADU BOURANEE RECIPE - (4.3/5)
Provided by pikassob
Number Of Ingredients 17
Steps:
- Peel the pumpkin and cut into 2" to 3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides for a couple of minutes until lightly browned. Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in frying pan. Cover and cook 20 to 25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. Mix together the ingredients for the yogurt sauce. To serve: Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint.
KADU BOURANEE
Make and share this Kadu Bouranee recipe from Food.com.
Provided by Stacia_
Categories Stew
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Peel the pumpkin and cut into 2-3" cubes; set aside. Heat oil in a large frying pan that has a lid. Fry the pumpkins on both sides fora couple of minutes until lightly browned.
- Mix together ingredients for Sweet Tomato Sauce in a bowl then add to pumpkin mixture in fry pan. Cover and cook 20-25 minutes over low heat until the pumpkin is cooked and most of the liquid has evaporated. (I don't know how it's going to evaporate if the pan is covered -- -B.) Mix together the ingredients for the yogurt sauce.
- Spread half the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and any cooking juices left over. Sprinkle with dry mint. May be served with chalow (basmati rice) and naan or pita bread.
Nutrition Facts : Calories 256.8, Fat 12.5, SaturatedFat 2.3, Cholesterol 4.8, Sodium 1186.6, Carbohydrate 36.5, Fiber 1.7, Sugar 25.2, Protein 3.6
Tips:
- Use a large pot or Dutch oven to make this dish, as it will need plenty of room to cook.
- If you don't have any Afghan yogurt, you can substitute plain yogurt or Greek yogurt.
- To make sure the kadu is cooked through, pierce it with a fork or knife. If it comes out clean, it's done.
- Garnish with fresh herbs such as cilantro, parsley, or mint before serving.
Conclusion:
Afghan Kadu Bouranee is a delicious and nutritious dish that can be enjoyed by people of all ages. It is a great way to use up leftover pumpkin or butternut squash, and it can also be made with other vegetables such as potatoes or carrots. The yogurt sauce adds a creamy and tangy flavor to the dish, and the herbs and spices give it a warm and inviting aroma. Serve Afghan Kadu Bouranee with rice or bread, and enjoy!
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