Borani Kadu
Oven-baked butternut squash, coriander and greek yogurt, warmed with turmeric and cumin, an Afghan starter. It's finished with dried mint and drizzle with olive oil.
40 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 20 min · 40 min total
- easy
- 1
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.
- 2
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.
- 3
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.
- 4
Sprinkle with dried mint and drizzle with olive oil. Serve with pillowy bread like nan-e-barberi or pita bread.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
