Best 2 Kadu Bouranee Recipes
Prepare to tantalize your taste buds with Kadu Bouranee, an exquisite Iranian dish that seamlessly blends the subtle sweetness of pumpkin with aromatic herbs and savory spices. This vegetarian delight, also known as Kadoo Bourani, is a symphony of flavors and textures, featuring crispy fried pumpkin slices enveloped in a smooth and flavorful yogurt sauce.
Our comprehensive guide presents three variations of Kadu Bouranee, each offering a unique culinary experience. The classic Kadu Bouranee recipe introduces the fundamental technique of shallow-frying pumpkin slices until golden brown, creating a delightful contrast with the creamy yogurt sauce. For a more vibrant and herbaceous twist, try the Kadu Bouranee with Spinach, where tender spinach leaves enhance the dish with their earthy notes. And for those seeking a smoky and tangy variation, the Kadu Bouranee with Pomegranate Molasses tantalizes the palate with its sweet-and-sour complexity.
Whether you prefer the classic simplicity, the vibrant verdure of spinach, or the sweet-and-sour intrigue of pomegranate molasses, Kadu Bouranee promises a culinary journey that will leave you craving for more. Embark on this tasteful adventure and discover the culinary wonders of this beloved Iranian dish.
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
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. 2 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. 3 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.
Tips:
- For the best flavor, use fresh, ripe ingredients.
- If you don't have a food processor, you can grate the pumpkin by hand.
- Be sure to drain the pumpkin well after grating it, to remove excess moisture.
- If you want a crispy kadu bouranee, fry the pumpkin slices in hot oil until they are golden brown.
- For a softer kadu bouranee, simmer the pumpkin slices in the yogurt sauce until they are tender.
- Serve kadu bouranee with rice, bread, or naan.
Conclusion:
Kadu bouranee is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover pumpkin, and it is also a healthy and affordable meal. With its unique flavor and texture, kadu bouranee is sure to become a favorite in your household.
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