Dolmeh-e-Kadoo (Afghan Stuffed Squash)2013-07-06
- Servings : 2
- Prep Time : 30m
- Cook Time : 45m
- Ready In : 1:15 h
A colourful, fresh and clever dish.
- 3 round squashes
- 1/4 cup split peas
- 1/4 cup rice
- 1/2 cup onion, diced
- 1 garlic clove, minced
- 1/4 lb ground meat
- 2 tbsp tomato paste
- 1/4 scallions, chopped
- 1 cup parsley, chopped
- 1 tsp dried tarragon (if using fresh, chop just a few leaves)
- 2 tsp advieh
- salt & pepper
Cook split peas and rice for 30 minutes. Make sure that you season with salt.
Sauté onion and garlic in oil. When translucent add ground meat. Season with salt and cook until meat is well cooked.
Add 1 tbsp of tomato paste with 1/4 cup of water. Let reduce until juices are absorbed.
In the mean time cut the top part of the squash.
Carve out the flesh and save for later use.
Rub the inside of the squash with a little salt.
In a bowl mix rice, split peas, cooked ground meat, parsley, chives, tarragon, and advieh. Add a pinch of pepper and adjust salt if needed.
Mix well together. Load the mixture into the squash.
In a pan bring 1 cup of water to boil. Add 1 tbsp of tomato paste and a pinch of salt.
Place the squashes in the pan, cover, and bake in 375° oven for 45 minutes. Uncover and cook until a fork easily penetrates in the skin. While cooking baste he squashes with the juices.
Serve the squash with some of its juices.
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