Kadoo Borani (Afghan Spiced Pumpkin With Yogurt) Recipe

• 2 medium zucchinis (about 1 lb), sliced into 1/2-inch rounds
• 1 medium eggplant (about 1 lb), peeled and cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 (15 oz) can crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 cup full-fat Greek yogurt
• 2 tablespoons fresh mint, finely chopped (plus extra for garnish)
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon lemon juice
• 2 tablespoons pomegranate seeds (for garnish)

Kadoo Borani Instructions

1. Preheat your oven to 400°F (200°C).
2. Arrange the zucchini rounds and eggplant cubes on a large baking sheet in a single layer.
3. Drizzle the vegetables with 2 tablespoons of olive oil, then sprinkle with kosher salt and black pepper. Toss to coat evenly.
4. Roast the vegetables in the oven for 25-30 minutes, flipping halfway through, until they are golden and tender.
5. While the vegetables roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
6. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
7. Add the minced garlic and cook for 1 minute, stirring constantly.
8. Stir in the ground turmeric, ground coriander, ground cumin, smoked paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant.
9. Add the tomato paste and cook for 1 minute, stirring to combine.
10. Pour in the crushed tomatoes, season with salt and pepper, and bring the sauce to a simmer. Reduce heat and let it cook for 10-15 minutes, stirring occasionally, until slightly thickened.
11. In a small bowl, combine the Greek yogurt, chopped mint, chopped dill, lemon juice, a pinch of salt, and a few grinds of black pepper. Mix well and refrigerate until ready to use.
12. Once the vegetables are roasted, gently fold them into the tomato sauce, coating them evenly. Simmer together for 5 minutes to allow the flavors to meld.
13. To assemble, spread half of the yogurt sauce on the bottom of a serving platter.
14. Spoon the saucy zucchini and eggplant mixture over the yogurt layer.
15. Drizzle the remaining yogurt sauce over the top and gently swirl with a spoon for a marbled effect.
16. Garnish with extra chopped mint and pomegranate seeds before serving.