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.
Ingredients
- 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
Method
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.
Average Member Rating
(1.7 / 5)
22 people rated this recipe
posted by L. on March 7, 2014
Great seems great…It really sounds well..
Thanks for this post!!!