Kaddo Bourani (Afghani Baked Pumpkin With Yogurt Sauce)

"This recipe came from the San Francisco Chronicle in October, 2004. It was described as the Afghan version of sweet and sour, with the sweetened pumpkin and the tart yogurt. Yummy!"
photo by a food.com user photo by a food.com user
Ready In:


  • 2 (3 lb) sugar pumpkin
  • 14 cup corn oil, plus
  • 2 tablespoons corn oil or 2 tablespoons other neutral oil
  • 3 cups sugar
  • 2 cups plain yogurt (do not use nonfat)
  • 2 garlic cloves, minced
  • 1 teaspoon dried mint
  • 12 teaspoon salt, to taste


  • Preheat the oven to 300°F.
  • Cut the pumpkins in half through the stem end, and cut out the long stringy fibers.
  • Cut each pumpkin half into 3- to 4-inch pieces.
  • There should be about 8 pieces from each pumpkin.
  • Using a vegetable peeler, pare the rind from the pumpkins, digging the peeler down a little to remove more than just the superficial layer of rind.
  • Place the pumpkin pieces hollow sides up in a baking pan large enough to hold them in a single layer.
  • Coat both sides of the pieces, using all of the oil.
  • Pour all the sugar evenly over the pieces.
  • Cover the pan.
  • Bake the pumpkins until the color turns darker orange and becomes nearly translucent, and the texture is extremely tender, about 3 hours and 15 minutes.
  • Baste the pieces once with the pan juices after 2 1/2 hours of baking.
  • The Yogurt Sauce: Stir together the yogurt, garlic, mint and salt.
  • Cover and refrigerate until serving time.
  • Just before serving, taste and add more salt if necessary.
  • Yields 2 cups sauce.
  • For each serving: Spoon about 2 tablespoons of the yogurt sauce onto a plate.
  • Using the back of the spoon, spread the sauce a little.
  • Using a slotted spoon, remove 2 pieces of the pumpkin from the pan and center them on the sauce.
  • Add more sauce to taste.

Questions & Replies

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  1. thanks for the hint on baking pumpkin a bit before trying to cut off skin. i cooked it about 35 minutes and it was easy to cut off the skin and cut it into wedges for this recipe. so glad i could use one of my halloween pumpkins. i only used 2 cups of sugar as 3 cups sounded excessive. i had a good size pumpkin so ended up doubling the recipe. the sugared pumpkin really does bake for a long time and get translucent and darker orange. we are happy to have leftovers and to be able to share with our neighbors, too.
  2. Baking the pumpkin 1st for 20 min. Helps soften the skin for peeling...(depending on the size, you can cut it in half and bake it on a baking sheet @ 350* for 20 min or longer) slightly cool & start peeling the easy way!!! Then proceed with your recipe. This is a trick from a farmer that saved my hands the brutality of peeling pumpkins for many recipes! :)
  3. I was looking everywhere for this recipe!


<p>I used to live on the beautiful Mississippi Gulf Coast in the loveliest little town you could imagine. I worked at Bookends, an independent bookstore, several days a week, and on the weekends I ran Karaoke at a local bar. Everything changed on August 29, 2005 when Hurricane Katrina destroyed our homes and our community. Now we are in Fayetteville GA, just south of Atlanta, and it seems this will be our home for now. Our grandson, Simon, is twelve now, and his baby sister, Anise, is five. We live with them and my wonderful daughter and son-in-law, Bahiyyih and Jeff. My other daughter, Alicein, has a beautiful five year old boy named Ronan. She owns what was the first new business in Old Town Bay St. Louis after the hurricane. It's called The Mockingbird Cafe. Life goes on! <br /> <br />Judging by the feedback. the most popular recipe I've posted in the one for Steel-cut Oats. I'm very gratified by the rave reviews I have had for this. Thanks to Alton Brown for originating it!</p>
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