Borani | butternut squash, yogurt, dill, walnut
Course: MainCuisine: Persian, Iran
Servings
4
Preparation
1
hourCooking time
10
minutesTotal time
1
hour10
minutesBorani is a Persian dish that comes in many guises depending on who cooks it and the traditions passed down from generation to generation in the family. This variant is with butternut squash and coconut yogurt. Walnut for the bite. Aleppo chili pepper for the spice. And the dill to make it a party. It is an incredibly delicious dish.
Ingredients
2 butternut squash
300 ml coconut yogurt
10 cloves garlic
1 table spoon pul biber or aleppo chili pepper
olive oil
salt and white pepper
0,5 bouquet fresh dill
Cooking time
- Cut the butternut squash in half lengthwise. Remove the seeds (see the recipe ‘pumpkin seeds à la grandma Billy’ elsewhere) and grease the halves with olive oil. Place them with the open side in the oven at 200 degrees, about an hour.
- Then scrape out the flesh. Heat the olive oil and the finely chopped garlic cloves in a pan. Bake it gently brown. They should no longer be white, but they should not become too dark brown either. Stir well.
Crush the flesh of the pumpkin finely. Add it to the garlic oil, add the chilli, salt and pepper and stir well. - Finely chop the dill. Mix half through the pumpkin and keep the other half for garnish.
- Toast the walnuts in a dry frying pan. And then grind them a little finer in your mortar.
Mix the yogurt with the pumpkin mixture. Warm everything up slowly.
Serve topped with walnuts and dill.
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