Kadoo Borani

Ingredients

• Oil of your choice
• 1.5 butternut squash, sliced into half-inch, half-moon slices
• 2 serrano peppers, thinly sliced
• 1 onion, chopped
• 3 garlic cloves, freshly grated
• 1-2 tsp red pepper flakes
• 3 tbsp tomato paste
• 3 tbsp brown sugar
• 1 cup boiling water
• 2.5 cup labne
• Salt, to taste
• 1 tsp dried mint
• 1 tsp ground cayenne
• 3/4 cups dried cranberries
• 1/2 cup barberries
• 1.5 cups walnuts, chopped
• 1.5 tsp saffron

Chili Oil:

• 1 cup olive oil
• 4 cloves chopped garlic
• 2 jalapeños
• 1 tbsp ground coriander
• 1 tbsp dried mint
• 1 tsp ground turmeric
• Pinch of salt

Garnish:

• Pomegranate seeds, fresh
• Fresh mint, chopped
• Serve with Afghan bread

Instructions

1. 1
   In a skillet, shallow fry peeled, sliced, and salted butternut squash. It is not necessary to cook all the way through.
2. 2
   Fry some serrano pepper alongside squash. Set aside.
3. 3
   In a skillet, sauté onion with 4 tbsp olive oil. Add 2 cloves garlic, half or one whole chopped serrano pepper (depending on desired heat level), red pepper flakes, and tomato paste. Mix and sauté for 30 seconds. Add 1 cup of boiling water and 2 pinches of salt (taste test), then add squash back to the pan.
4. 4
   Cover and let simmer on medium heat for 20 minutes. Then low heat for 10 minutes. In the end, the sauce should be thick and syrup-like.
5. 5
   In a skillet, toast walnuts, add butter, cranberries, barberries, and saffron.
6. 6
   Heat olive oil, add peppers and garlic. Let cook for 2 minutes in the oil, then add dry spices. Remove from heat.
7. 7
   Prepare garlic yogurt by combining labne, 1 minced garlic clove, salt, and water. Plate yogurt, squash, then some more yogurt. Sprinkle it with dried mint and a bit of cayenne pepper. Sprinkle walnut, berry mixture, and drizzle with chili oil.