Afghan Pumpkin Stew

Smell of Rosemary – Afghan Pumpkin Stew

Fragrant and full of exotic flavors, pumpkin stew is a favorite main dish for cold fall evenings. The original name is Borani Kadoo and this recipe originates from Afghan cuisine. Served with garlic yogurt, it is savory, slightly sweet and gently spiced with jalapeno and fresh ginger.  This wonderful vegetarian dish is full of nutrients and is usually served with pita or flatbread, but whole-grain crusty bread is a good option as well.

Ingredients for the Stew

1 large onion, peeled and chopped
¼ cup of olive oil
1 (3-pound) pie pumpkin, peeled, seeded and cut into 1-inch chunks
1 clove of garlic, minced
1 jalapeno pepper, chopped
1 tablespoon of tomato paste
1 tablespoon of ground turmeric
1 tablespoon of ginger, peeled and minced
¼ cup of brown sugar
½ teaspoon of salt
1 ½ to 2 cups of chicken broth

Ingredients for the Yogurt Sauce

1 cup of plain yogurt
1 clove of garlic, minced
Pinch of salt

Smell of Rosemary – Afghan Pumpkin Stew - Ingredients

To make this zesty stew, start by pureeing the onion in a food processor until smooth. Heat olive oil in a large, heavy-bottom skillet. Add onion and cook for about 10 minutes, until slightly golden and soft.

Smell of Rosemary – Afghan Pumpkin Stew - Soteing the Onion

Next, add garlic, jalapeno pepper, tomato paste, turmeric, ginger, brown sugar and chicken broth. Stir all the ingredients and bring to a boil.

Smell of Rosemary – Afghan Pumpkin Stew - Broth and Spice Mixture

When the mixture boils, add pumpkin, and gently press to the bottom of the pan, as it is good to have all the pumpkin pieces in one layer.

Smell of Rosemary – Afghan Pumpkin Stew

Cook pumpkin in broth and spice mixture for about 30 minutes, gently turning pumpkin around for even cooking.  Pumpkin should be soft but still retaining its shape, not mushy and liquid should evaporate almost completely.

Smell of Rosemary – Afghan Pumpkin Stew

To make the yogurt sauce, simply mix 1 minced clove of garlic and a pinch of salt. Serve the pumpkin stew with yogurt sauce and some warm pita or flatbread.

Smell of Rosemary – Afghan Pumpkin Stew

Prep time about 30 minutes

Cook time about 45 minutes

Serves 6.

Inspired by a recipe found in Sift magazine from Fall 2016.

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