Braised pumpkin with yogurt dressing (Kadoo borani) from Parwana: Recipes and Stories from an Afghan Kitchen (page 179) by Durkhanai Ayubi and Farida Ayubi and Fatema Ayubi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • et12 on November 16, 2025

    I wasn’t sure what this would taste like until the very end, but it was delicious. The yogurt is a necessity and ties everything brilliantly. I served with a naan and a small portion of rice

  • jenburkholder on November 16, 2021

    This I quite enjoyed. I used butternut squash and went a little heavier on the salt, since it seemed under-seasoned as written. Would make again, rich and cozy. Unlike every other recipe in the book, I might have actually used MORE oil than called for, but it added a lovely unctuousness. Don't skimp the yogurt sauce.

  • shaziahashmi on December 29, 2020

    Tried to sub acorn squash for pumpkin - wouldn't recommend.

  • jungliemonkey on October 27, 2020

    Super-easy and quick to make, and delicious too! My first from this book and very impressed with the result. I used butternut squash and sliced the chillis into thin lengthways strips.

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