Authentic Afghani Pumpkin Borani
Cooking With Zahra recipe - Persian
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium pumpkin or butternut squash (peeled and cut into slices)
- 2-3 tbsp olive oil
- 2 medium onion (finely sliced)
- 2 tsp garlic (minced)
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ¼ tsp chilli powder
- 1 tbsp honey
- ¼ cup tomato paste
- 1 tbsp white vinegar
- ½ cup water or vegetable broth
- salt
- pepper
- 3 garlic clove (thinly sliced )
- 1 ½ cup plain yoghurt
- ½ cup labneh
- 1 tbsp lemon juice
- lemon zest
- ¼ tsp garlic (minced)
- ⅛ tsp dried dill
- ⅛ tsp dried mint
- fresh mint
- fresh dill
- pistachio (roughly chopped)
- pomegranate jewels
Instructions
- 1
Prepare the pumpkin: Preheat the oven or Air fryer to 200°C. Cut the pumpkin into thin slices about 1/2-inch thick. Brush both sides with oil and bake for 25-30 minutes or until tender and slightly golden, or AirFry for about 15 to 20 minutes until slightly golden. Once done, remove from the oven and set aside.
- 2
Prepare the tomato mixture: In a pan, heat a couple of tablespoons of olive oil over medium heat. Add the sliced garlic and onion and sauté until fragrant. Add the tomato paste and vinegar and fry for a couple of minutes. Season with turmeric powder, coriander powder, cumin powder, chilli pepper, honey and pepper.
- 3
Simmer the Pumpkin: Add the pumpkin to the pan, stirring to coat them with the tomato mixture. Add the water or vegetable broth, and let it simmer on low heat for 20-25 minutes, or until the pumpkin is soft and the flavours have melded together. Season with salt and pepper to taste.
- 4
Prepare the yoghurt sauce: In a bowl, combine the yoghurt, labneh, lemon zest, lemon juice, minced garlic, dried dill, and dried mint. Season with salt and pepper. Stir well until all the ingredients are well mixed.
- 5
Assemble the Borani: Spoon a generous amount of the yoghurt mixture on the base of a large serving plate. Gently layer the pumpkin and tomato mixture over the yoghurt.
- 6
Garnish: Garnish with fresh mint leaves, dill leaves, pomegranate jewels and roughly chopped pistachios.
- 7
Enjoy: Your Afghani Pumpkin Borani is ready to be served! It goes well with naan bread.