Borani Kadoo (Zucchini and Tomatoes with Garlic Yogurt)
You will love this Persian dish celebrating the humble zucchini! Serve on its own, scoop it up in fluffy flatbread, or enjoy alongside rice.
Servings: 6 to 8, as an appetizer
Ingredients
- 2 medium zucchini, halved and sliced into 1-inch half moons
- 2 medium yellow squash, halved and sliced into 1-inch half-moons
- 5 tablespoons Extra virgin olive oil (divided), plus more for drizzling
- Kosher salt
- Freshly ground pepper
- 1 yellow onion, finely sliced
- 3 garlic cloves, minced or grated
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Aleppo pepper
- 1 tablespoon tomato paste
- 1 cup of cherry tomatoes, halved
- 2 cups water
- 1/2 lime, juiced
- Finely chopped fresh herbs (like cilantro, mint, and/or parsley), for garnish
For the Garlicky Yogurt
- 2 cups whole milk Greek yogurt
- 1 garlic clove, minced or grated
- 1/2 lime, zested and juiced
- Kosher salt
- Freshly ground pepper
Instructions
- Roast the zucchini. Set a rack in the middle of your oven and preheat to 400°F. On a non-stick or foil-lined baking sheet, toss the yellow squash and zucchini with 3 tablespoons of olive oil and a pinch of salt and pepper. When the oven is hot, roast on the middle rack until tender, about 30 minutes.
- Meanwhile, sauté the onions. In a large saucepan set over medium-high heat, add 2 tablespoons of olive oil. When the oil glistens, add the onion and cook until they are golden-brown, stirring continuously, about 10 minutes. Lower the heat if necessary to avoid burning.
- Season the onions. Add the garlic, turmeric, oregano, coriander and Aleppo pepper. Stir until evenly distributed and the aromatics are released, about 1 minute.
- Make the tomato sauce. Stir in the tomato paste and cherry tomatoes. Cook until the cherry tomatoes have broken down, about 5 minutes, then add the water and lime juice. Once the mixture starts to bubble, lower the heat to simmer until the roasted zucchini is ready.
- Mix. When the zucchini is tender, remove from the oven and add to your simmering tomato sauce. Allow to simmer for a further 20 minutes, until the sauce has fully thickened.
- Meanwhile, prepare the Garlicky Yogurt. In a small mixing bowl, whisk together the yogurt, lime zest, lime juice, garlic, and salt and pepper to taste. Cover and place in the fridge until you’re ready to serve.
- Finish and serve. Remove the yogurt mixture from the fridge and spoon onto your serving dish, spreading it out with the back of the spoon. Spoon the zucchini mixture over the yogurt, drizzle with olive oil, and sprinkle the fresh herbs over top. Enjoy!
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, coriander, and Aleppo pepper used in this recipe.
- Storage: Store in a tightly-covered glass container in your fridge for up to 4 days. Enjoy the leftovers cold.
Nutrition
Calories: 188.6kcal | Carbohydrates: 12g | Protein: 9.3g | Fat: 12.5g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8.6g | Trans Fat: 0.003g | Cholesterol: 3.3mg | Sodium: 66.6mg | Potassium: 578.5mg | Fiber: 2.6g | Sugar: 7.4g | Vitamin A: 487.3IU | Vitamin C: 34.8mg | Calcium: 119.4mg | Iron: 1.3mg
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