Dish of the Week: Kadu bouranee

With October comes pumpkin season. Most people think of the common applications like pumpkin pie, pumpkin bread, and, to a lesser extent, pumpkin ale. But the majority of pumpkins are carved up and left to rot on people’s steps. So it’s worth looking to other cultures that don’t have Halloween and see how they use the squash.

Afghan cuisine has a really great use for pumpkins. Kadu bouranee is a savory Afghan dish. Pumpkin is fried with spices and then topped off with a garlicky yogurt sauce. In some cases, a tomato-based meat sauce is also added for some extra savor. The slightly sweet pumpkin makes for a great counter to the spices and the tang of yogurt.

For those in the District, you can swing by Afghan Grill to get a fix, or head to Bamian if you’re in the Commonwealth. For those keen on trying it at home, there are also numerous recipes out there, and the Chowhound recipe includes links on how to more easily peel a pumpkin.

Image courtesy aliciagriffin