Best 2 Kaddo Bourani Pumpkin With Yogurt And Meat Sauces Recipes

Kaddo bourani is a traditional and flavorful Iranian dish that combines the sweet and nutty taste of pumpkin with the tanginess of yogurt and the savory flavors of meat sauces. This dish is often served as a main course, accompanied by rice or bread, and can be enjoyed by people of all ages. The combination of pumpkin, yogurt, and meat sauces creates a delicious and satisfying meal that is sure to impress your family and friends. So if you're looking for a new and exciting recipe to try, kaddo bourani is definitely worth a try!

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

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.

KADDO BOURANI (PUMPKIN WITH YOGURT AND MEAT SAUCES)

KADDO BOURANI (PUMPKIN WITH YOGURT AND MEAT SAUCES) image

Categories Vegetable Dinner

Yield 4 servings

Number Of Ingredients 18

Ingredients

-- 2 Sugar Pie pumpkins, each about 3 pounds
-- 1/4 cup + 2 tablespoons corn oil or other neutral oil
-- 2 cups sugar
-- 2 cups plain yogurt (do not use nonfat)
-- 2 garlic cloves, minced
-- 1 teaspoon dried mint
-- 1/2 teaspoon or more salt
-- 1/4 cup corn oil or other neutral oil
-- 1 large onion, finely diced
-- 1 1/2 pounds ground round
-- 1 large tomato, finely chopped
-- 2 large garlic cloves, minced
-- 1 1/4 teaspoons ground coriander seed
-- 1 1/2 teaspoons salt
-- 1 teaspoon freshly ground pepper
-- 1/2 teaspoon ground turmeric
-- 2 tablespoons tomato paste
-- 1 1/3 cups water

Steps:

Preheat the oven to 300 degrees. 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. 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. Toss pumpkin pieces with oil then sugar and place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer. Pour leftover 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. Stir together the yogurt, garlic, mint and salt. Cover and refrigerate until serving time. Just before serving, taste and add more salt if necessary. Heat the oil in a heavy, medium-sized saucepan until it ripples. Add the onions and saute over medium-high heat, stirring, until they are golden brown, about 18 minutes. Add the beef and saute, stirring constantly to break it up into tiny pieces, until the meat is no longer pink, about 5 minutes. Stir in the tomato, garlic, coriander, salt, pepper and turmeric. Cook for 5 minutes. Blend in the tomato paste. Add the water and bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes. Use 2 to 2 1/2 cups of the sauce for the Kaddo Bourani. Cool, cover and refrigerate the remaining sauce for use throughout the week. 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, Center some pumpkin on the sauce. Spoon about 1/4 cup of the meat sauce over the pumpkin.

Tips:

For a vegetarian version of Kaddo Bourani, omit the meat sauce and use extra yogurt sauce instead.
If you don't have a meat grinder, you can finely chop the meat by hand.
To make the yogurt sauce tangier, add a squeeze of lemon juice or a dollop of sour cream.
If you want a thicker sauce, cook it over low heat for a longer period of time.
Serve Kaddo Bourani with warm, fluffy bread or rice.

Conclusion:

Kaddo Bourani is a delicious and versatile Persian dish that can be enjoyed as an appetizer, main course, or side dish. With its combination of sweet pumpkin, tangy yogurt sauce, and savory meat sauce, it's sure to please everyone at the table. So next time you're looking for something new and exciting to cook, give Kaddo Bourani a try!