Dolmeh-e-Kadoo (Afghan Stuffed Squash)

  • 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


Step 1

Cook split peas and rice for 30 minutes. Make sure that you season with salt.

Step 2

Sauté onion and garlic in oil. When translucent add ground meat. Season with salt and cook until meat is well cooked.

Step 3

Add 1 tbsp of tomato paste with 1/4 cup of water. Let reduce until juices are absorbed.

Step 4

In the mean time cut the top part of the squash.

Step 5

Carve out the flesh and save for later use.

Step 6

Rub the inside of the squash with a little salt.

Step 7

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.

Step 8

Mix well together. Load the mixture into the squash.

Step 9

In a pan bring 1 cup of water to boil. Add 1 tbsp of tomato paste and a pinch of salt.

Step 10

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.

Step 11

Serve the squash with some of its juices.

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Recipe Comments

  1. posted by L. on March 7, 2014

    Great seems great…It really sounds well..
    Thanks for this post!!!


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