Borani Kadoo (Afghani Squash Salad) | براني كدو

By Lee Jackson ↣ Published on: September 28, 2020

Borani Kadoo is a complete taste sensation – a melange of sweet, savoury and sour. Perfectly tangy and spiced tomatoes coat soft, creamy squash. When topped with a cooling and garlicky yoghurt sauce, this amazing salad becomes something very special indeed.

Borani Kadoo (Afghani Squash Salad)

The struggle is real when it comes to zucchini/squash. I'm forever buying them with all the best intentions in the world, then slowly, shamefully watching them rot in the fridge 'cause I'm too useless to do anything with them. So, when I discovered THIS DISH, my squash-game is forever changed.

Borani Kadoo (Afghani Squash Salad) is a revelation - a perfect combination of flavour, colour and texture. Tangy, sweet, sour and absolutely addictive!

Like much of the Middle East and Mediterranean, sharing plates and salads feature prominently in the cuisine of Afghanistan. There are many ingenious preparations of the humblest of ingredients. They don't come more humble than the squash/zucchini/courgette. This cooked salad is part way between a salad, dip and stew - it can be served warm, or at room temperature (I prefer room temp) and is perfect alongside mountains of flatbreads to scoop and dip.

As far as ingredients go, there aren't actually that many, but when they're all combined they create such a harmonious balance of sweetness, savouriness and sourness. This is my new 'must have' when preparing sharing plates of food from the Mediterranean and Middle East.

Borani Kadoo (Afghani Squash Salad)

What is Borani Kadoo?

Borani kadoo is a traditional Afghan dish. It consists of sautéed or fried pumpkin or squash (kadoo) topped with a seasoned yogurt sauce (borani). It is often flavored with tomato, garlic, mint, and other spices, and it's typically served as a side dish or appetizer in Afghan cuisine.

The dish goes by a various names in Afghanistan and the neighbouring countries, such as: Borani-e Kadoo, Kadoo Bouranee, Kadu Bourani, Borani-e Kadu, Kaddu ki sabzi and Borani Laboo.

Why it works?

It's a perfect balancing act - of flavours. The marriage of spices, alongside yoghurt and herbs is absolute perfection. I wouldn't change a thing about this spectacular little plate of food. Swipe a piece of bread through the squash and yoghurt and you have the perfect little combo with every bite.

Borani Kadoo (Afghani Squash Salad)

Stuff You'll Need

Making borani kadoo is so easy. You can make yours with squash, zucchini or pumpkin for a subtle change in appearance and flavour. I tend to opt for zucchini as I love that it takes on so much flavour.

  • Squash - Zucchini or Pumpkin, you decide. It's the hero of the dish.
  • Spices - a little turmeric and paprika gives a mild, earthy flavour and sweetness
  • Tomatoes and garlic - come together to form a thick, tangy sauce.
  • Pomegranate molasses - adds a much appreciated sour tanginess to the tomato sauce.
  • Yoghurt and Garlic - are combined together to form the dressing sauce
  • Lemon - A touch of fresh citrus zing brings all the flavour toghether.
  • Dried mint - is a traditional topping with its distinctive mellow mint flavour. You can also use dried dill.

Step by Step

Making Borani Kadoo is a really simple affair. There's only a little cooking, and then it's all about assembly.

  1. Step 1 - The zucchini/squash is simply fried in oil. The versions I've eaten in Middle Eastern restaurants use A LOT of oil, I'm much more conservative in my quantities but it is necessary to have a certain amount to help create a rich, decadent texture. It's fried until soft in the centre.
  2. Step 2 - Place the zucchini in a sieve and let any excess moisture drain away. 15 minutes should do it.
  3. Step 3 - Add the turmeric and paprika to a pan with a little oil and let it sizzle briefly before adding the tomatoes and a little water. Let this sizzle and simmer over a low heat for 10 minuutes.
  4. Step 4 - Return the zucchini to the pan and stir well. Using a fork, mash half of the zucchini until rustically smooth. Stir in the pomegranate molasses and lemon juice and season with salt and pepper. Remove from the heat to cool a little. You can serve this salad warm or at room temperature, so let yours cool to whichever temperature you'll be eating the dish.
  5. Step 5 - Whisk together the garlic and yoghurt with a little salt and set aside.
  6. Step 6 - To arrange the salad, spread the zucchini mixture out on a large platter and drizzlke over the yoghurt sauce. Sprinkle generously with dried mint (or dried dill) and a generous glug of extra virgin olive oil.
Borani Kadoo (Afghani Squash Salad)

Serving & Storage Suggestions

I prefer my borani kadoo at room temperature, but it's also delicious warm with the cool yoghurt drizzled over. You decide which is best for you.

It's actually even better the day after you've made it - flavours develop over time and next-day Borani Kadoo is sublime! I refrigerate overnight then bring back to room temperature for about an hour.

  • Fridge - It'll stay fresh in the fridge for 3-4 days. Bring it up to room temperature for the best taste, but you can eat it straight from the fridge too.
  • Freezer - I don't like to freeze this salad as the zucchini tends to get a little watery once defrosted. In this case, fresh is best.
A small platter of Afghani Borani Kadoo squash salad with a spoon

Ready to get cooking?

So, at its core, Borani Kadoo is one of the best dishes I've made - ever! As a lover of vegetable dishes, but a clueless wonder at how to change up my vegetable-game using vegetables like squash, this is a new weapon in my salad arsenal. I'm sure you'll agree if you decide to create Borani Kadoo yourself at home. Hope you enjoy!

More Middle Eastern & Mediterranean recipes

Nothing makes me happier than to see a table full of simple little salads, just like the Afghani Squash Salad, adorning my table. Here are a few likeminded Middle Eastern and Mediterranean salad recipes that will sit in perfect harmony with the fantastic Borani Kadoo.

Any Questions? (FAQ)

Have a question about Afghani Borani Kadoo? Let me know in the comments.

What are the main ingredients of Borani Kadoo?

Borani Kadoo typically comprises sautéed or fried pumpkin topped with seasoned yogurt sauce. The dish is flavoured with garlic, mint, and other spices, providing a rich and creamy texture.

Is Borani Kadoo a main dish or a side dish?

Borani Kadoo is commonly served as a side dish in Afghan cuisine. It complements main courses with its tangy yogurt sauce and savoury pumpkin, adding depth to the meal.

Can Borani Kadoo be made with other vegetables?

While Borani Kadoo traditionally features squash and pumpkin, variations exist with other vegetables like spinach or eggplant. These alternatives offer unique flavours and textures while maintaining the dish's essence.

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Borani Kadoo (Afghani Squash Salad)

Borani Kadoo (Afghani Squash Salad)

Rate this recipe

5 from 2 votes
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Recipe by Lee
Course Appetizer, Salad, Side Dish, Snack
Cuisine Afghani
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings (adjustable) 4
Calories (per serving) | 191

Ingredients

  • 4 tbsp olive oil
  • 4 medium green squash (or zucchini)(cut into 1-inch slices)
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • 3 tomatoes (peeled & chopped)
  • 2 garlic cloves
  • salt & pepper

For the yoghurt sauce

Other Ingredients

  • 2 tsp dried mint (or dried dill)
  • ½ lemon (juice of)
  • Extra virgin olive oil (for drizzling) (optional)

Instructions

  • Heat the olive oil in a deep frying pan over a moderate heat. Fry the squash/zucchini slices for 5-6 minutes until browned both sides. Remove to a bowl with a slotted spoon.
  • Add the turmeric, paprika, and garlic to the pan and fry for 10 seconds, then add the tomatoes. Stir well to combine. Add ½ cup water, bring to a simmer and cook gently for 10 minutes (uncovered) until soft and reduced.
  • Return the squash/zucchini to the pan and season with salt & pepper. Cook for another 5 minutes, uncovered. Mash a few of the squash slices with a fork. Remove from the heat and cool to room temperature.

To make the yoghurt sauce

  • Whisk together the yoghurt, garlic, and salt. Add 1-2 tbsp water to thin out the sauce a little.

Arrange the salad

  • Arrange the cooled zucchini/tomato mix on a serving platter and drizzle over all the yoghurt sauce. Generously sprinkle over the dried mint/dill and a little lemon juice along with a healthy glug of extra virgin olive oil.
  • Serve with flatbreads to dip and scoop up the salad.

Nutrition

Calories: 191kcal (10%) | Carbohydrates: 13g (4%) | Protein: 4g (8%) | Fat: 15g (23%) | Saturated Fat: 2g (13%) | Cholesterol: 1mg | Sodium: 171mg (7%) | Potassium: 776mg (22%) | Fiber: 4g (17%) | Sugar: 8g (9%) | Vitamin A: 1470IU (29%) | Vitamin C: 56mg (68%) | Calcium: 59mg (6%) | Iron: 2mg (11%)
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