Borani-yeh Kadoo Borani-yeh Kadoo: A rich garlicky Persian dip made of the best of summer’s last ingredients
The last hurrah of summer for baking and cooking using the freshest fruits and vegetables of the season (think fresh peaches, local berries , and field tomatoes that are ripe) is now officially in full swing. Even if you’re already be busy baking, boating and sautéing with your zucchini, it’s bound to need to find space in your kitchen for the recipe found on Naz Deravian’s The Bottom of the Pot before all of the local treats are gone.
It’s garlicky, creamy and delicious, and is garnished with silky roast veg the simple recipe for this classic Persian dip which takes its name from the reign of an ancient queen is ideal for backyard BBQs as well as picnics. It is also possible to prepare the topping of vegetables in advance for quick snacks after work! Royal reputation, upheld.
Borani-yeh Kadoo | Summer Squash Yogurt Dip
By Naz Deravian
Borani is one yogurt-based food usually served as a side dish to a meal, or served alongside bread for an appetizer, or as a short lunch or snack. It is said that Margaret Shaida recounts in her amazing publication The Legendary Cuisine of Persia The genesis of the term borani originates from the Sassanian dynasty around 626 AD, and the queen Pourandokht who was the ruler of Iran during the time.
The queen was believed to be a lover with yogurt and the yogurt-based dishes developed for her by royal chefs were referred to as poorani, named for Queen Pourandokht herself. But, following the Arab conquers of Iran their names were were changed to borani, as the”p” in the alphabet “p” isn’t found in the Arabic alphabet.
Borani-yeh Kadoo is a great dish to enjoy during those days in the summer that it appears that there’s no shortage of summer squash or zucchini. The first step is to fry the squash in half in a pan over the stove, however I prefer roasting them all at once in an oven that is hot. After that, you can cook them in a smoky and rich tomato sauce, topped with piaz daagh, fried onions. Serve them with garlicky Greek yogurt and pay gratitude to Queen Pourandokht for her inspiration for all of these delicious yogurt-based dishes. No matter how you put it.
- 2 medium zucchini, 2 yellow zucchini, or some combination (about 2 pounds in total) Trimming the stems to 1/4-inch thickness, then cut into rounds
- 2 tbsp and 1/4 cup olive oil, split (plus additional as required)
- Salt Kosher
- Ground black pepper
- 1-inch medium onion chopped into 1/4-inch-thick half-moons
- 1 cup of cherry tomatoes cut in quarters
- 2 tbsp tomato paste
- 1/2 1 tsp ground dried oregano
- 1 cup Greek yogurt
- 1 large clove of garlic, crushed into the consistency of a paste
- Some fresh basil leaves or the leaves of oregano (optional)
The oven should be preheated to 425°F with the rack placed in the upper third position. Place a baking sheet on parchment paper, and then set aside.
Bring an entire kettle of water to a boil , and then maintain it at a low simmer.
In a medium bowl, mix your zucchini in 2 tablespoons of olive oil and then season by adding salt and black pepper. Then, spread it out in one layer on the baking sheet. (Use two sheets in case you need to, so that the squash doesn’t get steamy.) Roast until soft, but not fully cooked (the squash will continue cooking within the tomato sauce) approximately 15 minutes. Set aside.
In a separate pan cook another 1/4 cup of of oil on medium-high heat to a point where the oil has reached a temperature, but not smoking. Add the onion to the pan and cook, stirring constantly till golden, around between 8 and 10 minutes. Reduce the heat to medium and continue stirring constantly until crispy and fried in pieces and bits approximately 5 minutes. If the pan becomes too dry, drizzle on additional oil. Try varying the heat when needed. You don’t want the onions to scorch, but you don’t want to make it soft and mushy too. Place a heaping tablespoon of the onion that has been fried on a clean towel to be used to garnish the dish for serving.
Include the tomatoes in the pan, the tomatoes paste and dried oregano into the pan. Mix thoroughly and boil for about 3 to five minutes. Mix well and add 1 cup of freshly-boiled water, as well as 1 teaspoon of salt. Stir and bring to a rapid boiling. Add the squash slices you’ve roasted. Cook, stirring frequently, until the sauce is thickened and has fallen into place, and the majority of the squash pieces have broken down and dissolved into the sauce, around 20 minutes. Check the taste, and add additional salt and pepper as required. Take the dish off the stove and allow to cool for some time.
In a small bowl, mix your yogurt with garlic and one teaspoon of salt. Spread the yogurt out on an serving dish, and cover with your squash mix. You could add a drizzle or dollop of over the dish with portion of the garlicky yogurt in the event that you would like. Sprinkle with the onions you have reserved and a few torn basil leaves or the leaves of oregano for a more attractive appearance.