Afghan Dressing Or Dip Recipes

AFGHAN-STYLE PUMPKIN (WITH YOGURT SAUCE)

Steps:

• Put the oil in a pot or deep skillet that can later be covered on medium-high heat. When hot, add the onion and cook until browned, about 10 minutes. Add the turmeric, ginger and chili, and cook for another 2 minutes, until aromatic.
• Add pumpkin and stock; sprinkle with salt and pepper. Bring to a boil, cover and turn heat to low. Cook, stirring once or twice, until pumpkin is tender, 15 to 30 minutes. Check periodically to make sure there is adequate liquid; if the pumpkin is done and the liquid is thin, remove lid and turn the heat to medium-high. Boil mixture until thick; taste and adjust seasoning.
• Heat olive oil in a skillet over medium heat. When hot, add garlic. If using ground beef, add it and sprinkle with salt and pepper. Cook, stirring occasionally, until the meat begins to brown, about 5 minutes. Add the tomatoes and coriander and reduce heat to low; simmer until the mixture thickens, 5 to 10 minutes.
• Combine the yogurt, mint, minced garlic, salt and pepper in a bowl and stir.
• Spoon the ground beef or tomato sauce over the pumpkin. Top with yogurt sauce and more fresh mint and serve.

PERSIAN YOGURT SALAD

Steps:

• In a medium bowl, blend yogurt, dill weed, garlic, salt, and pepper. Toss in the cucumber. Cover, and refrigerate 8 hours, or overnight.

TANDOORI CHICKEN WITH YOGURT SAUCE

Steps:

• Preheat oven to 475°.
• In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoons salt, and 1/4 teaspoon pepper.
• Add chicken; turn to coat.
• Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25 to 30 minutes.
• Meanwhile, peel apple; coarsely grate into a medium bowl.
• Add cilantro and remaining 1/2 cup yogurt; season with salt and pepper.
• Serve sauce alongside chicken, with rice, if desired.