Creamy & Healthy Borani Kadoo (Courgette Yoghurt Dip)
Have You Ever Tried Courgette Borani?
There’s something so comforting about dishes that balance simplicity with big, bold flavour. Courgette Borani, also known as Borani Kadoo, is one of those recipes that always finds its way to our table on weekends. It’s light yet satisfying, fresh yet cozy — a perfect reflection of the way food can bring both nourishment and joy.
At its heart, this dish is all about contrast. Tender courgettes are sautéed until golden, then gently simmered in a spiced tomato sauce that’s full of warmth and depth. The rich, savory vegetables are then layered over a base of creamy, garlicky yogurt that’s brightened with lemon and fresh herbs like dill and mint. The result? A dish that’s vibrant, balanced, and absolutely irresistible.
What I love most about Courgette Borani is its versatility. Serve it warm or at room temperature, pair it with crusty bread for a light meal, or enjoy it alongside Persian rice and grilled meats for a feast. However you bring it to the table, it never fails to please both kids and adults alike.
Food traditions like this remind me why I love cooking, not just for the flavors, but for the connections they create. Sharing Courgette Borani with family, watching everyone dig in, and knowing it’s a dish passed down through generations makes every bite feel special.
Basic Ingredients for Borani Kadoo (Courgette Yoghurt Dip)
Courgette Yoghurt Dip:
Courgette (Zucchini): Courgette is the main ingredient of Borani Kadoo. When sautéed, it becomes tender and slightly sweet, adding a delicate flavour and soft texture to the dip. Its mild taste allows it to pair beautifully with creamy yoghurt and fragrant herbs, making it a light yet satisfying base.
Yoghurt: Yoghurt provides the creamy, tangy foundation of the dish. It balances the natural sweetness of the courgette and adds a refreshing element. Thick Greek yoghurt or strained yoghurt works best, giving the dip a smooth and luscious consistency.
Labneh: Labneh enriches the dip with a richer, slightly tangy flavour and a thick, velvety texture. It enhances the creaminess of the yoghurt while also lending a subtle depth, making the borani more indulgent.
Onion & Garlic: The sautéed onions add a layer of sweetness and warmth, while the garlic brings a fragrant punch. Together, they infuse the courgette with savoury notes that elevate the overall flavour of the dip.
Garnishes:
(Paprika, Pine Nuts, Mint): Paprika offers a gentle smokiness, pine nuts bring crunch and nuttiness, and fresh mint brightens the dish with its herbal freshness. These garnishes not only enhance the taste but also add a beautiful contrast of colours and textures.
Alternative Ingredients
Yoghurt: Swap Greek yoghurt for plain, full-fat yoghurt. For a dairy-free option, use thick coconut yoghurt.
Labneh: If labneh isn’t available, strain yoghurt overnight to achieve the same consistency.
Nuts: Replace pine nuts with walnuts or almonds for a different crunch.
Herbs: Mint is traditional, but parsley, dill, or coriander also work well.
Preparation Tips for Borani Kadoo (Courgette Yoghurt Dip)
- Squeeze the courgettes: After grating, lightly squeeze out excess water to prevent a watery dip.
- Cool before mixing: Let the courgette mixture cool completely before combining with yoghurt, to avoid curdling.
- Toast nuts: Always toast your nuts before garnishing to release maximum flavour.
Serving Tips for for Borani Kadoo (Courgette Yoghurt Dip)
- Serve as part of a mezze platter with flatbread, pita chips, or lavash.
- Pair with grilled meats or kebabs for a refreshing side.
- Spread it on sandwiches or wraps as a creamy base.
Storage Tips
- Store in an airtight container in the fridge for up to 3 days.
- Stir before serving, as liquid may separate.
- Not ideal for freezing, since yoghurt can split—enjoy it fresh!
Borani Kadoo (Courgette Yoghurt Dip)
Ingredients
- 1 tbsp olive oil, plus extra for drizzling
- 1 small red onion, thinly sliced
- ½ tsp garlic, minced
- 2 small courgettes, grated
- salt
- black pepper, freshly ground
- 1 cup Greek yoghurt
- ½ cup labneh
Garnish
- ½ tsp paprika
- 1 tbsp toasted pine nuts
- 2 tbsp fresh mint, finely chopped
Instructions
- In a medium sized pan, over medium-high heat, add olive oil and onions. Sauté for 5 to 7 minutes, or until onions are golden. Remove onion and drain excess oil. Add half of the sautéd onions back, garlic and fry until fragrant. Add the grated courgettes and sauté for 3-5 minutes, or until the courgettes becomes tender and the excess liquid has evaporated. Season with salt and freshly ground black pepper and stir. Remove off heat, transfer to a bowl and allow to cool to room temperature.
- Combine the labneh and yoghurt. Fold in the courgette mixture and adjust seasoning.
- Serve in a small shallow bowl, drizzle with olive oil and top with paprika powder, pine nuts and fresh mint. Enjoy as a mezze with some bread on the side.
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