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.
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Desi Mohal
[email protected]This dish was a great way to use up some leftover pumpkin. It was easy to make and the end result was delicious. I will definitely be making this again.
Najib Rariya
[email protected]I've made this recipe a few times now and it's always a crowd-pleaser. The pumpkin is so tender and the yogurt sauce is so flavorful. I usually serve it with some rice or naan.
Saleh Shamsuddeen
[email protected]This was a great recipe! The pumpkin was perfectly cooked and the yogurt sauce was delicious. I served it with some rice and it was a hit with my family.
mohamed amine ben youssef
[email protected]I'm always looking for new ways to cook pumpkin, and this recipe was a great find. The pumpkin was so tender and flavorful, and the yogurt sauce was the perfect complement. I will definitely be making this again.
Arthur K
[email protected]This dish was delicious! The pumpkin was perfectly cooked and the yogurt sauce was tangy and creamy. I served it with some basmati rice and it was the perfect meal.
Youssef Laanzour
[email protected]I was a bit skeptical about this recipe at first, but I'm glad I tried it. The pumpkin was so tender and the yogurt sauce was so flavorful. I will definitely be making this again.
James Hubbard
[email protected]I've made this recipe a few times now and it's always a hit. I love the way the pumpkin and yogurt sauce complement each other. I usually serve it with rice or naan.
Sheikh Abdullah
[email protected]Kaddo bourani is one of my favorite Afghan dishes. I love the sweet and tangy flavors of the pumpkin and yogurt sauce. I usually make this dish with butternut squash, but I've also made it with kabocha squash. Both are delicious.
Jeff Robinson
[email protected]This recipe was easy to follow and the end result was delicious. I loved the combination of flavors and textures. I will definitely be making this again.
Nusrat Ontora
[email protected]I'm not a huge fan of pumpkin, but this dish was surprisingly good. The yogurt sauce really helped to balance out the sweetness of the pumpkin. I would definitely make this again.
Idoko David
[email protected]This dish was a great way to use up some leftover pumpkin. I had never had kaddo bourani before, but I'm glad I tried it. It was a bit time-consuming to make, but it was worth it.
Tazanf Kamboh
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I usually add a little extra garlic and cumin to the yogurt sauce, and sometimes I'll roast the pumpkin instead of baking it. Either way, it's always a winner.
FF Gaming white MN
[email protected]Kaddo bourani was a hit! The pumpkin was perfectly tender and the yogurt sauce was tangy and flavorful. I served it with some basmati rice and it was the perfect comfort food.