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Borani Kadoo – Zucchini Yogurt Dip بورانی کدو
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6 people
Ingredients
INGREDIENTS BORANI KADOO
- 3 zucchini3 carrots3 tbsp olive oil250 g “Only Natural” yoghurt2 cloves of garlic, pressed25 g dill , chopped25 g parsley, choppedSalt, pepper
- 3 carrots
- 3 tbsp olive oil
- 450 g Nur Nur Nature Yogurt
- 2 cloves of garlic pressed
- 25 g dill chopped
- 25 g flat leaf parsley chopped
- salt, pepper
TOPPING
- 1 handful walnuts
- a little olive oil to drizzle
Instructions
PREPARATION BORANI KADOO
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Grate two zucchini and the carrots, or grind them in a shredder.
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Fry the vegetables briefly in 1 tbsp olive oil and allow to cool. Set aside.
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Mix the yogurt with one clove of garlic, dill, parsley, salt and pepper.
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Add the cooled veggies and mix. Refrigerate for at least 1 hour.
PREPARATION TOPPING
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Cut a zucchini lengthwise into three pieces and coat with 2 tbsp oil, one squeezed garlic clove, salt and pepper. Fry them in a grill pan or barbecue until soft.
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Spoon the yogurt dip into a dish and garnish with grilled zucchini stripes, olive oil, walnuts, a few dill, and parsley leaves.
Recipe Notes
Serve with the “Nur Nur Natur” stone-baked baguette from Aldi Süd, chips, crackers, Nan-e Barbari – Persian flatbread, or lavash bread.
