Borani Kadoo (Afghani Squash Salad) | براني كدو – A recipe from Cook Eat World| you must try its, super simple

The struggle is real when it comes to zucchini/squash. I'm forever buying them with all the best intentions in the world, then slowly, shamefully watching them rot in the fridge 'cause I'm too useless to do anything with them. I recently discovered THIS DISH, and now my squash-game is changed forever. Borani Kadoo (Afghani Squash Salad) is a game-changer. If you thought you knew delicious, you've been kidding yourself it's an absolutely amazing and super simple dish from Afghanistan.

Like much of the Middle East and Mediterranean, sharing plates and salads feature prominently in the cuisine of Afghanistan. There are many ingenious preparations of the humblest of ingredients. They don't come more humble than the squash/zucchini/courgette. This cooked salad is part way between a salad, dip and stew - it can be served warm, or at room temperature (I prefer room temp) and is perfect alongside mountains of flatbreads to scoop and dip.

As far as ingredients go, there aren't actually that many, but when they're all combined they create such a harmonious balance of sweetness, savouriness and sourness.

Squash is simply fried in oil. The versions I've eaten in Middle Eastern restaurants use A LOT of oil, I'm much more conservative in my quantities but it is necessary to have a certain amount to help create a rich, decadent texture. The overall texture of my recipe is rich, but not oily. Once the squash is soft and lightly caramelised, they're removed and fresh tomato is added to the pan with turmeric and paprika to bring a subtle fragrant spice to the dish. Once it's a harmonious, smooth sauce, the squash is returned to create the most wonderful sweet, earthy flavours.

Once cooked through, I like to cool the dish to room temperature. It's actually even better the day after - flavours develop over time and next-day Borani Kadoo is sublime! I refrigerate overnight then bring back to room temperature for about an hour.

To dress the salad the cooling, garlicky and sour yoghurt sauce is nothing short of inspired. Swipe a piece of bread through the squash and yoghurt and you have the perfect little combo with every bite.

So, at its core, Borani Kadoo is one of the best dishes I've made - ever! As a lover of vegetable dishes, but a clueless wonder at how to change up my vegetable-game using vegetables like squash, this is a new weapon in my salad arsenal. I'm sure you'll agree if you decide to create Borani Kadoo yourself at home.