Ingredients with Measurements:
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 1 cup plain Greek yogurt
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon honey
- 1 garlic clove, minced
Special equipment needed:
- Baking sheet
- Mixing bowl
- Serving dish
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, toss the diced butternut squash with olive oil, cumin, coriander, salt, and pepper.
3. Spread the seasoned butternut squash on a baking sheet and roast for 20-25 minutes or until tender and lightly browned.
4. In a separate mixing bowl, combine the Greek yogurt, pomegranate seeds, cilantro, honey, and minced garlic.
5. Once the butternut squash is done roasting, let it cool for a few minutes before adding it to the yogurt mixture.
6. Stir everything together until well combined.
7. Transfer the borani to a serving dish and garnish with additional pomegranate seeds and cilantro, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 150
- Fat: 5g
- Carbohydrates: 22g
- Protein: 6g
- Fiber: 4g
- Sugar: 11g
Substitutions for ingredients:
- Instead of butternut squash, you can use any other type of winter squash or sweet potato.
- If you don't have pomegranate seeds, you can use dried cranberries or raisins instead.
- If you don't have fresh cilantro, you can use parsley or mint.
Variations:
- Add some chopped walnuts or almonds for extra crunch.
- Use maple syrup instead of honey for a different flavor.
- Add some crumbled feta cheese for a salty kick.
Tips and tricks:
- Make sure to dice the butternut squash into small, bite-sized pieces for even roasting.
- If you want a smoother texture, you can puree the borani in a food processor or blender.
- This dish can be served warm or cold.
Storage instructions:
- Store any leftover borani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply microwave the borani for 30-60 seconds or until warm.
Presentation ideas:
- Serve the borani in a shallow bowl or on a platter.
- Garnish with additional pomegranate seeds and cilantro for a pop of color.
Garnishes:
- Pomegranate seeds
- Chopped cilantro
- Chopped nuts
Pairings:
- This borani pairs well with pita bread, crackers, or veggies for dipping.
Suggested side dishes:
- Roasted vegetables
- Grilled chicken or fish
- Quinoa or rice pilaf
Troubleshooting advice:
- If the borani is too thick, you can thin it out with a little bit of water or more yogurt.
Food safety advice:
- Make sure to wash your hands and all produce before starting to cook.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Borani is a traditional Persian dish that typically consists of yogurt, herbs, and vegetables.
Flavor profiles:
- This borani is sweet, savory, and slightly tangy.
Serving suggestions:
- Serve this borani as an appetizer or side dish at your next dinner party.
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Region: Iranian