Afghan Borani Kadoo: Sweet Braised Pumpkin with Garlic Yogurt and Dried Mint

Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the pumpkin chunks in a single layer and sear for 3 to 4 minutes per side until lightly caramelized. Transfer to a plate.

Serves 6 as an appetizer

Ingredients

• 2 pounds sugar pumpkin or butternut squash, peeled and cut into 2-inch chunks
• 1/4 cup vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 tablespoons sugar
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 cup water
• 1 teaspoon salt
• 1 cup plain whole-milk yogurt
• 1 small clove garlic, grated
• 1 teaspoon dried mint
• Warm naan or flatbread, for serving

Instructions

1. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the pumpkin chunks in a single layer and sear for 3 to 4 minutes per side until lightly caramelized. Transfer to a plate.
2. In the same pan, cook the onion over medium heat for 6 minutes until golden. Add the minced garlic and cook 1 minute more.
3. Stir in the tomato paste, sugar, turmeric, coriander and cinnamon and fry for 1 minute until the paste darkens and smells toasty.
4. Return the pumpkin to the pan, add the water and salt, and stir gently to coat. Cover and simmer over low heat for 25 to 30 minutes, until the pumpkin is very tender and the sauce has reduced to a sticky glaze. Turn the pieces once halfway, taking care not to break them.
5. While the pumpkin braises, whisk the yogurt with the grated garlic and a pinch of salt. Chill until needed.
6. Spread half the garlic yogurt on a serving platter. Arrange the glazed pumpkin on top and spoon over the remaining yogurt in dollops.
7. Crush the dried mint between your palms and scatter it over the top, then drizzle with a little of the pan glaze. Serve warm with naan for scooping.
8. Borani kadoo is a staple of Afghan hospitality, appearing on the dastarkhan alongside kabuli pulao and kebabs whenever guests arrive. The dish plays sweet against savory with real confidence: pumpkin cooked down in a sugar-spiked tomato glaze, then cooled by tangy garlic yogurt and the grassy lift of dried mint. It is proof that the pumpkin's autumn moment is not only about pies, and that the oldest combinations are often the most striking.

Nutrition (estimated, per serving)

• Calories: 215 kcal
• Protein: 4g
• Fat: 11g
• Carbohydrates: 29g
• Fiber: 4g
• Sugar: 15g
• Sodium: 440mg