Afghan Kaddo Bourani: Sweet Braised Pumpkin with Garlic Yogurt and Dried Mint for Sharing

Heat the oil in a wide, lidded skillet over medium-high heat. Add the pumpkin in a single layer and brown for 3 to 4 minutes per side until lightly golden.

Serves 6

Ingredients

• 2 pounds (900 g) sugar pumpkin or kabocha squash, peeled, seeded and cut into 2-inch chunks
• 3 tablespoons neutral oil
• 1/3 cup (65 g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 3/4 teaspoon fine salt, divided
• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) tomato sauce (passata)
• 1 cup (240 g) plain whole-milk yogurt
• 1 clove garlic, finely grated
• 1 teaspoon dried mint, plus warm naan or flatbread for serving

Instructions

1. Heat the oil in a wide, lidded skillet over medium-high heat. Add the pumpkin in a single layer and brown for 3 to 4 minutes per side until lightly golden.
2. Mix the sugar, cinnamon, turmeric, coriander and 1/2 teaspoon of the salt. Sprinkle the mixture over the pumpkin and turn the pieces gently to coat.
3. Pour in the water and tomato sauce. Bring to a simmer, then cover, reduce the heat to low and cook for 20 to 25 minutes until the pumpkin is completely tender but still holds its shape.
4. Remove the lid and simmer for 5 more minutes so the liquid reduces to a glossy, syrupy glaze. Spoon the glaze over the pumpkin as it thickens.
5. While the pumpkin cooks, stir the yogurt with the grated garlic and the remaining 1/4 teaspoon salt. Let it sit so the garlic mellows.
6. Spread half of the garlic yogurt on a serving platter. Arrange the warm pumpkin on top and spoon over all of the glaze from the pan.
7. Drizzle with the remaining yogurt and scatter the dried mint over the top. Serve warm or at room temperature with torn naan for scooping.
8. Kaddo bourani is one of the most loved dishes of Afghan home cooking and a fixture on Afghan restaurant menus around the world. Its magic is in the contrast: candy-sweet, spice-glazed pumpkin against cold, sharp garlic yogurt. Bourani refers to a family of vegetable dishes dressed with yogurt, and this pumpkin version is often served alongside a meat sauce as a main, though it makes a striking shared starter all on its own.

Nutrition (estimated, per serving)

• Calories: 170 kcal
• Protein: 3g
• Fat: 8g
• Carbohydrates: 24g
• Fiber: 2g
• Sugar: 17g
• Sodium: 330mg