Original recipe: Borani Kadoo from cookeatworld.com.
Borani Kadoo - Afghani Zucchini Salad
Rated 5.0 stars by 1 users
Servings
4 as a side dish
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
-
4 tbsp olive oil -
4 zucchini (cut into thick slices)
-
1 tsp turmeric powder -
1 tsp paprika -
2 garlic cloves (minced) -
3 tomatoes (peeled & chopped) -
Salt & pepper
-
2 tbsp Greek yoghurt (plain) -
1 garlic clove (minced) -
¼ tsp salt -
2 tsp dried mint (or dried dill) -
½ lemon (juice of) -
Extra virgin olive oil for drizzling (optional)
For the yoghurt sauce
Other Ingredients
Directions
Heat the olive oil in a deep frying pan over a moderate heat. Fry the 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 chopped 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 zucchini to the pan and season with salt & pepper. Cook for another 5 minutes, uncovered. Mash a few of the zucchini with a fork. Remove from the heat and cool to room temperature. Whisk together the yoghurt, garlic and salt. Add 1-2 tbsp water to thin out the sauce a little. 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.
