Best 2 Afghanistan Pumpkin Recipes

Embark on a culinary journey to Afghanistan and savor the delectable flavors of Kaddo Bouranee, a traditional pumpkin dish that holds a special place in Afghan cuisine. This savory dish features tender pumpkin simmered in a rich tomato-based sauce, infused with aromatic spices like cumin, coriander, and turmeric. Kaddo Bouranee showcases the vibrant flavors of Afghanistan, with variations ranging from the classic tomato-based version to a delightful yogurt-based rendition. Explore the diverse recipes in this article, including a vegan option for those seeking a plant-based alternative. Indulge in the authentic taste of Afghanistan with Kaddo Bouranee, a dish that promises to tantalize your taste buds and transport you to the heart of Central Asia.

Check out the recipes below so you can choose the best recipe for yourself!

AFGHAN-STYLE PUMPKIN (WITH YOGURT SAUCE)

Afghan-Style Pumpkin (With Yogurt Sauce) image

Provided by Mark Bittman

Categories dinner, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons neutral oil, like grapeseed or corn
1 medium onion, chopped
1 teaspoon ground turmeric
1 tablespoon minced fresh ginger
1 minced fresh chili, like jalapeño or Thai, seeds removed
8 cups 1-inch cubes pumpkin flesh
1 1/2 cups chicken, beef or vegetable stock, plus more as needed
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, crushed
1 pound ground beef (optional)
1-14 1/2-ounce can crushed tomatoes (double if omitting the meat)
1/4 teaspoon coriander
1 cup yogurt, preferably whole-milk
1/4 cup chopped fresh mint, plus more for garnish
1 teaspoon minced garlic

Steps:

Put the oil in a pot or deep skillet that can later be covered on medium-high heat. When hot, add the onion and cook until browned, about 10 minutes. Add the turmeric, ginger and chili, and cook for another 2 minutes, until aromatic.
Add pumpkin and stock; sprinkle with salt and pepper. Bring to a boil, cover and turn heat to low. Cook, stirring once or twice, until pumpkin is tender, 15 to 30 minutes. Check periodically to make sure there is adequate liquid; if the pumpkin is done and the liquid is thin, remove lid and turn the heat to medium-high. Boil mixture until thick; taste and adjust seasoning.
Heat olive oil in a skillet over medium heat. When hot, add garlic. If using ground beef, add it and sprinkle with salt and pepper. Cook, stirring occasionally, until the meat begins to brown, about 5 minutes. Add the tomatoes and coriander and reduce heat to low; simmer until the mixture thickens, 5 to 10 minutes.
Combine the yogurt, mint, minced garlic, salt and pepper in a bowl and stir.
Spoon the ground beef or tomato sauce over the pumpkin. Top with yogurt sauce and more fresh mint and serve.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 570 milligrams, Sugar 8 grams, TransFat 0 grams

KADDO BOURANI (AFGHANI BAKED PUMPKIN WITH YOGURT SAUCE)

Kaddo Bourani (Afghani Baked Pumpkin With Yogurt Sauce) image

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

Ingredients

2 (3 lb) sugar pumpkin
1/4 cup corn oil, plus
2 tablespoons corn oil or 2 tablespoons other neutral oil
3 cups sugar
2 cups plain yogurt (do not use nonfat)
2 garlic cloves, minced
1 teaspoon dried mint
1/2 teaspoon salt, to taste

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.

Tips:

Choose the right pumpkin: Select a small to medium-sized pumpkin with a deep orange color and smooth, unblemished skin.
Prepare the pumpkin properly: Cut the pumpkin in half, scoop out the seeds and pulp, and then cut the flesh into small, even pieces.
Use a variety of spices: Afghan pumpkin dishes typically use a blend of spices, such as cumin, coriander, turmeric, and chili powder.
Cook the pumpkin until tender: The pumpkin should be cooked until it is soft and easily pierced with a fork.
Serve with rice or bread: Afghan pumpkin dishes are often served with rice or bread.

Conclusion:

Afghan pumpkin recipes are a delicious and nutritious way to enjoy this versatile vegetable. With its sweet and earthy flavor, pumpkin can be used in a variety of dishes, from soups and stews to curries and desserts. Whether you are looking for a hearty main course or a sweet treat, there is an Afghan pumpkin recipe to suit your taste.