Best 3 Borani Kadu Roasted Butternut Squash Verrines In The Afghan Man Recipes
**Explore the Rich Flavors of Borani Kadu and Afghan Cuisine with Two Unique Recipes**
Embark on a culinary journey to Afghanistan with two delightful recipes that embody the country's rich culinary heritage. Borani Kadu, a traditional Afghan dish, takes center stage with its unique blend of roasted butternut squash, yogurt, and herbs. Indulge in this creamy and savory creation that showcases the perfect balance of flavors. Alongside Borani Kadu, discover a refreshing Cucumber Yogurt Salad, adding a touch of coolness and crunch to complement the hearty main course. Both recipes are presented in a detailed and easy-to-follow manner, making them accessible to home cooks of all skill levels. Get ready to tantalize your taste buds and immerse yourself in the vibrant flavors of Afghan cuisine.
BORANI KADU (ROASTED BUTTERNUT SQUASH VERRINES IN THE AFGHAN MAN
Butternut squash is sliced thin, roasted snd served parfait-style with plain Greek yogurt. This recipe comes from The Spice Spoon blog and is being posted as per a request.
Provided by threeovens
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 400º F; line a baking sheet with parchment paper.
- Place the squash in a large bowl and give it a healthy drizzle of olive oil; toss to coat, then season with turmeric, coriander, cumin and tods again.
- Arrange squash on the prepared baking sheet and place in oven for 20 minutes; season with sea salt and let cool to room temperature, about 15 minutes.
- Spoon yogurt into individual glasses, then layer in squash slices. If you prefer, you can dollop the yogurt onto small plates and top with squash.
- Sprinkle with dried mint and drizzle with olive oil.
- Serve with pillowy bread like nan-e-barberi or pita bread.
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.
KADDO BOURANI
Steps:
- Make the pumpkin: It helps to have a serious vegetable cleaver for this bit. Preheat your oven to 300º. Wash off the outside of the pumpkins. Cut them in half. Scrape out the stringy stuff on the inside. Cut the halves into 3#-4# pieces or so. Peel them. Get rid of all the green and rind. Find a baking pan large enough to hold all the pumpkin pieces in a single layer. Cover the pumpkin pieces in the oil and place them hollow side up in the pan. Pour the sugar evenly over the pumpkin pieces. Cover the pan with aluminum foil. Bake for 2 1/2 hours, then baste the pieces with the pan juices, cover them up again, and bake for another 45 minutes. The sugar will all melt away and end up partially absorbed. The pumpkin pieces will turn dark orange and translucent. They will have a stunningly novel texture. It is a beautiful thing. Make the yogurt sauce: Mix all the ingredients together. Refridgerate. Make the meat sauce: Brown the onions in the oil in a heavy-bottomed saucepan. Add the meat and cook over medium-high heat, stirring, until browned. Add all other ingredients (except for the tomato paste and water) and cook, stirring, for another 5 minutes or so. Stir in the tomato paste, then add the water and bring to a boil. Lower the heat and let simmer, covered, for about 15 minutes. Serve: Hot pumpkin, topped with cold yogurt sauce, topped with hot meat sauce.
Tips:
- For a creamier texture, use a high-powered blender or food processor to puree the roasted butternut squash.
- If you don't have a culinary torch, you can broil the verrines in the oven for a few minutes, until the tops are lightly browned.
- Garnish the verrines with a dollop of Greek yogurt, a sprinkle of paprika, and a few chopped walnuts or pistachios.
- To make the recipe vegan, use almond milk instead of cow's milk, and omit the yogurt.
- Butternut squash is a good source of vitamins A, C, and E, as well as potassium and fiber. It is also low in calories and fat.
Conclusion:
Borani Kadu is a delicious and healthy Afghan dish that is perfect for any occasion. The roasted butternut squash is creamy and flavorful, while the yogurt and spices add a tangy and savory touch. This dish is sure to impress your guests, and it is also a great way to get your daily dose of vegetables.
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