Borani kadoo

In recipe on December 27, 2010 at 9:31 am

Happy New Year! If you were in any state to cook Saturday, I salute you.

Looking for a great addition to your dip roster? Meet BORANI KADOO! I had never even heard of this Afghan recipe (to be fair, I don’t know a lot of Afghan recipes), but found it in the SF Chronicle in the deep dark past when I actually had a subscription.

I first made this delicious pumpkin dip for a party, back when I was first getting into cooking and didn’t understand the peculiar challenges of the gourd family. By “peculiar challenges,” I mean, “necessary sharp knife, hours necessary to cook, and venomous rage.”

Back to the first time I made this dish: I started hacking into the pumpkin, almost slicing off several finger-tips, going though 3 knives that each failed me and cursing like a sailor. Then I started braising the squash, which the original recipe told me to do for twenty minutes. Twenty minutes passed. My pumpkin was hard as concrete. Twenty more minutes. Still practically a weapon. In total, I had to braise for over an hour, and was practically frantic with rage at this tough little root vegetable.

My lesson, I suggest roasting the pumpkin before making. It makes the recipe time actually achievable. And you may even enjoy making it!

Borani kadoo

  • 1 yellow onion, diced
  • 1/4 c. olive oil
  • 1 3-lb sugar pie pumpkin
  • 2 cloves garlic, minced
  • 1 small jalapeno pepper, diced
  • 1 tbl. tomato paste
  • 1 tbl. ground turmeric
  • 1 tbl. fresh ginger, diced
  • 1/4  c. sugar
  • kosher salt
  • 1 1/2 to 2 c. chicken or vegetable stock
  • 1 cup plain Greek-style yogurt
  1. Preheat oven to 400 degrees. After washing, cut pumpkin in half, remove seeds and insides, and place on baking sheet. Roast for 1 hour, then peel and dice into small cubes. Note: you can do this the day before and refrigerate.
  2. Heat olive oil in a large nonstick pan over medium heat. Add the diced onion and cook until soft, about ten minutes.
  3. Add 1 clove of garlic, jalapeno, tomato paste, turmeric, ginger, sugar, salt and 1 1/2 cups of broth. Increase heat to high until broth mixture boils, keeping a close eye on it and stirring frequently.
  4. Add the diced pumpkin and turn to low. Cook for another ten minutes or so on low, adding more broth as needed to maintain a moist mixture. Take off heat and transfer to serving bowl.
  5. Mix the yogurt with 1 clove of garlic and a pinch of salt. Spoon yogurt mixture in a shallow dip on top of pumpkin mixture. Can be served warm or chilled with pita or pita chips.

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