Afghan
Kaddo Borani
Tender Afghan pumpkin is fried, then gently braised until sweet and glossy, and served with garlicky yogurt and a small spiced meat qorma. The contrast of soft kaddo, cool chaka, and warm tomato-meat sauce is the heart of the dish.
Ingredients
- Sugar pumpkin or kabocha squash, peeled, seeded, cut into 5 cm wedges700g
- Neutral oil, for shallow-frying1/3 cup
- Granulated sugar2 tbsp
- Fine salt1 tsp, divided
- Ground cinnamon1/4 tsp
- Water1/2 cup
- Ground lamb or beef200g
- Yellow onion, finely chopped1 small
- Garlic cloves, minced3, divided
- Tomato paste1 tbsp
- Ground coriander1 tsp
- Ground turmeric1/4 tsp
- Ground black pepper1/4 tsp
- Water for meat sauce1/3 cup
- Chaka or thick strained plain yogurt3/4 cup
- Dried mint1/2 tsp
Method
- Warm the oil in a wide heavy pan over medium heat, add the pumpkin wedges in one layer, and shallow-fry until lightly browned on both sides, about 3 to 4 minutes per side.
- Pour off all but 2 tablespoons of oil from the pan and return the fried pumpkin to the pan in a single layer.
- Sprinkle the pumpkin with the sugar, 1/2 teaspoon salt, and cinnamon, then add 1/2 cup water around the pieces.
- Cover the pan and simmer gently over low heat until the pumpkin is very tender and glazed but still holding its shape, 20 to 25 minutes.
- While the pumpkin cooks, place the ground lamb or beef in a small pan over medium heat and cook until it releases its fat and begins to brown.
- Add the chopped onion and cook until soft and golden at the edges, about 8 minutes.
- Stir in 2 minced garlic cloves, tomato paste, coriander, turmeric, black pepper, and 1/4 teaspoon salt, and cook until the paste darkens slightly, about 2 minutes.
- Add 1/3 cup water to the meat sauce, lower the heat, and simmer until thick and oily, about 10 minutes.
- Mix the chaka or strained yogurt with the remaining minced garlic clove, dried mint, and remaining 1/4 teaspoon salt.
- Spoon most of the garlic yogurt onto a serving plate, arrange the warm glazed pumpkin over it, and drizzle with a little of the pumpkin syrup from the pan.
- Spoon the meat qorma over and around the pumpkin, then finish with the remaining garlic yogurt.
Common questions
Can I substitute butternut squash or sweet potato for the pumpkin in Kaddo Borani?
Yes. Butternut squash works best as a swap because it stays intact and gets tender-glossy like pumpkin. Sweet potato will work too, but it turns softer and sweeter, so reduce the sugar slightly if using it.
How long does Kaddo Borani take from start to finish?
Plan on about 45 to 60 minutes total. The pumpkin takes 20 to 25 minutes to glaze after frying, and the meat sauce usually takes 15 to 20 minutes, depending on how finely the onion is chopped.
What are the most common mistakes when making Kaddo Borani?
Overcrowding the pan is the biggest one; the pumpkin will steam instead of brown. Another mistake is simmering too hard, which can break the wedges. Also avoid adding too much water, or the glaze will become thin and watery.
How should I store leftovers, and does Kaddo Borani reheat well?
Store the pumpkin and meat sauce separately in airtight containers for up to 4 days in the refrigerator. Reheat gently on the stovetop or in the microwave; the pumpkin softens a bit, but the flavor stays good.
What should I serve with Kaddo Borani?
Serve it with warm flatbread or steamed rice, plus a spoonful of yogurt or garlicky yogurt on the side. A little fresh mint or cilantro also works well to balance the sweet pumpkin and rich meat sauce.