Afghan · beginner
Afghan Sweet Turmeric Pumpkin Braise With Mint Garlic Yogurt
Tender cubes of squash braised in a mild turmeric and tomato glaze, layered over garlic yogurt and finished with dried mint.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Whisk plain yogurt, 1 minced garlic clove, 1 teaspoon of dried mint, and a pinch of salt together in a bowl; spread onto a serving platter and set aside.
- 02
Heat vegetable oil in a wide skillet over medium heat, add remaining garlic and turmeric, and cook for 30 seconds until fragrant.
- 03
Add squash cubes, brown sugar, ground coriander, and tomato paste to the skillet, stirring to coat squash evenly.
- 04
Pour 1/2 cup water into the skillet, cover with a tight lid, and simmer on medium-low heat for 15 minutes until squash is fork-tender.
- 05
Remove lid and simmer uncovered for 3 to 5 minutes so liquid reduces into a thick sweet-savory glaze.
- 06
Spoon warm glazed squash directly over the garlic yogurt layer and sprinkle remaining dried mint on top to finish.
A LITTLE KITCHEN KNOW-HOW
Platter Base Layering
Spreading cool garlic yogurt beneath warm braised vegetables provides visual contrast and balance between hot and cool elements.
Notes from the kitchen
- Crush dried mint between your palms before sprinkling to release its fragrant oils.
- Sugar pumpkin or kabocha squash make excellent alternatives to butternut squash.
- Original home-cooking adaptation inspired by Afghan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
