Kadoo borani: How Afghan cooks bring out pumpkin’s best
This braised pumpkin dish from eastern Afghanistan has long been a favorite in our home, said Durkhanai Ayubi in Parwana: Recipes and Stories From an Afghan Kitchen (Interlink). “Borani” is a word that describes any braised vegetable served with yogurt, and here “the zing of garlic” and sweetness of caramelized onions complement the pumpkin, which becomes infused with the flavors of turmeric and chiles.
Naan flatbread is served with most meals in Afghanistan, and you’ll want it for mopping up the pumpkin sauce. This dish is also wonderful with chaka, made by wrapping yogurt in cheesecloth and letting it drain for 4 to 5 hours. Just before serving, salt the chaka and mix in a trickle of water. sionally to prevent sticking, until tomato and onion base is cooked, 10 minutes.
Whisk yogurt, garlic, and ½ tsp salt in a bowl. Spread half across a serving dish. Layer pumpkin and tomato mixture on top. Drizzle or spoon on remaining yogurt dressing. Sprinkle with dried mint. Serves 4.
Naan
4¾ cups all-purpose flour • 2 tsp instant yeast • salt • 1½ cups lukewarm water • 2½ tbsp plain yogurt • 2½ tbsp sunflower oil, plus more for greasing
Place flour, yeast and 2 tsp salt in medium bowl. Whisk to combine. In separate bowl, whisk together remaining ingredients. Make a well in the center of the dry ingredients, then slowly add wet ingredients to the well, mixing with your hands until a slightly sticky dough forms. Dust a workspace with flour and knead dough for five minutes or until it is smooth and elastic.
Place dough in a lightly greased bowl and cover with a tea towel. Set aside in a warm place for 40 to 60 minutes, until size has doubled. Preheat oven to 400. Line two baking pans with parchment paper. Divide dough in half and spread across the bottom of pans. Bake 15 minutes, or until golden brown and baked through.