Borani Kadoo is a decadent mixture of yellow summer squash and zucchini, roasted until lightly caramelized and then simmered in an aromatic tomato sauce until meltingly tender. This vibrant mixture is spooned onto a bed of yogurt flavored with garlic and fresh lime. It’s rich yet refreshing and utterly delicious! This dish is synonymous with the summer, as it is the season for zucchini. But because they’re so deeply cooked and flavored it can really be made and enjoyed anytime of the year. My Persian family commonly serves borani dishes as appetizers with flatbread like pita. Or you can make it a bit heartier with a side of Persian Rice and Shirazi Salad for lunch or dinner.
What are Borani Dishes?
Borani is the collective name given to a number of yogurt-based dishes, either mixed or topped with cooked vegetables. Loved in both Persian and Afghan cuisine, the most common Borani dishes are Borani Laboo, cooked beets with yogurt and other aromatics such as garlic and dill. Borani Esfenaj, cooked spinach mixed with yogurt and garlic, is also very popular. In the summertime when the zucchinis are singing, this Borani Kadoo is a favorite. The name comes from Kadoo, the Persian word for vegetables from the squash family. It’s primarily used for zucchini–or courgette as we British like to call them!
What is in Borani Kadoo?
High-quality, fresh produce ensures optimal flavor for the Borani Kadoo. You’ll need:
Summer squash: This recipe calls for 2 yellow squash and 2 green medium-sized zucchini, but you can use 4 green if you cannot find yellow ones. Onion and garlic provide the fresh aromatics for the tomato sauce. Seasonings: Oregano, ground coriander, turmeric powder, and Aleppo pepper create a depth of savory flavor for the tomato sauce in which the zucchini is cooked. Tomatoes: A mixture of fresh cherry tomatoes and tomato paste simmer together for a light and jammy quick tomato sauce. Fresh lime balances the creaminess of the yogurt and the natural sweetness of the roasted zucchini. Lemon works as a substitute. Extra virgin olive oil: Use any good quality extra virgin olive oil, but our Italian Nocellara or Spanish Hojiblanca are two fan favorites for this recipe. Drizzle the olive oil over the zucchini before roasting and to cook the onions for the rich tomato sauce. Reserve a little extra to drizzle over the final dish as a garnish. Plain Greek yogurt: You can use strained yogurt like Labneh, as an alternative but avoid regular plain yogurt as it will be too watery. Salt and pepper: Season both the yogurt and zucchini mixture.
How to Make Borani Kadoo
Follow this step-by-step guide to make Borani Kadoo.
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 4 sliced summer squash 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 over medium-high heat, add 2 tablespoons of olive oil. When the oil glistens, add 1 thinly sliced yellow onion and cook until golden-brown, stirring continuously, about 10 minutes. Lower the heat if necessary to avoid burning. Season the onions. Add 3 minced garlic cloves, 1 teaspoon ground turmeric, 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, and 1/2 teaspoon Aleppo pepper. Stir until evenly distributed and the spices are fragrant, about 1 minute. Make the tomato sauce. Stir in 1 tablespoon tomato paste and 1 cup of halved cherry tomatoes. Cook until the cherry tomatoes break down, about 5 minutes, then add 2 cups water and the juice of 1/2 lime. Once the mixture bubbles, lower the heat to and simmer until the roasted zucchini is ready. Mix. When the zucchini is tender, remove from the oven and add to the tomato sauce. Allow to simmer for an additional 20 minutes, until the sauce has thickened. Meanwhile, prepare the garlic yogurt. In a small mixing bowl, whisk together 2 cups Greek yogurt, the juice and zest from 1/2 a lime, 1 minced garlic clove, 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 the top. Enjoy!
Ways to Mix it Up
Here are some ways to make this simple roasted zucchini with yogurt your own:
Make it vegan: Use an unflavored non-dairy yogurt. Vary the spice: For the zucchini mixture, you can vary the spice combination to your taste. There are no hard and fast rules to the combination. This recipe represents my favorite combination but some just use turmeric for a milder profile. If you prefer it spicier, add dried or fresh chilis to the sauce. Add an extra herby dimension: Add chopped fresh cilantro and/or parsley to the tomato mixture as it simmers.
How to Serve Borani Kadoo
For an appetizer, serve Borani Kadoo as a dip with flatbread such as Persian Barbari Bread or fluffy Pita Bread. You can serve the zucchini mixture either warm or cold when served as a dip. Alternatively, serve it as a main dish with Persian Rice with Potato Tahdig and a salad such as Shirazi Salad, a simple and bright Persian cucumber and tomato salad loaded with herbs and dressed in citrus and extra virgin olive oil.
Leftovers and Storage
If you plan to make this ahead of time and eat it throughout the week, it is best to store Borani Kadoo in separate containers in the fridge: one for the yogurt and the other for the vegetables. When ready to eat, warm the vegetables in the microwave or stovetop and spoon over the cool yogurt.If you have leftovers where the vegetables and yogurt have already been combined, then go ahead and store them in the same container in the fridge and enjoy cold. You can reheat it, but keep in mind the yogurt will become soupy. Enjoy leftovers within 4 days.
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