Editorial sample recipeAfghanbeginnerhalalvegetariangluten-free

Afghan Sweet Turmeric Pumpkin Braise With Mint Garlic Yogurt

Name: Afghan Sweet Turmeric Pumpkin Braise With Mint Garlic Yogurt
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Afghan
Ingredients: 1.5 lbs butternut squash, peeled and cut into 1-inch cubes; 1 cup plain whole milk yogurt; 3 cloves garlic, minced; 1 tbsp dried mint; 2 tbsp tomato paste; 1 tsp ground turmeric; 1 tbsp brown sugar; 1 tsp ground coriander; 2 tbsp vegetable oil

Tender cubes of squash braised in a mild turmeric and tomato glaze, layered over garlic yogurt and finished with dried mint.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Afghan Sweet Turmeric Pumpkin Braise With Mint Garlic Yogurt

AI illustration

Technique to learn

Platter Base Layering

Spreading cool garlic yogurt beneath warm braised vegetables provides visual contrast and balance between hot and cool elements.

Instructions

Step 1: 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.
Step 2: Heat vegetable oil in a wide skillet over medium heat, add remaining garlic and turmeric, and cook for 30 seconds until fragrant.

Step 3: Add squash cubes, brown sugar, ground coriander, and tomato paste to the skillet, stirring to coat squash evenly.

Step 4: 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.

Step 5: Remove lid and simmer uncovered for 3 to 5 minutes so liquid reduces into a thick sweet-savory glaze.

Step 6: Spoon warm glazed squash directly over the garlic yogurt layer and sprinkle remaining dried mint on top to finish.

Cooking tips

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.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in