Healthy, Creamy & Delicious Courgette Borani
Borani is a beloved dish found throughout Persian, Afghan, and broader Middle Eastern cuisines, where vegetables are paired with creamy yogurt to create a dish that is both simple and deeply satisfying. While many versions feature spinach, eggplant, or pumpkin, this Courgette Borani highlights the delicate flavour of zucchini, simmered in a fragrant tomato and spice sauce before being served over a lemony yogurt base.
This recipe combines tender courgettes with onions, garlic, tomatoes, cumin, coriander, and turmeric to create a rich vegetable topping. The vegetables are layered over a creamy mixture of yogurt and labneh flavoured with lemon, dill, and mint. The result is a dish that balances warmth, acidity, freshness, and creaminess in every bite.
Traditionally served as part of a mezze spread, Courgette Borani can also be enjoyed as a light lunch, appetiser, or side dish alongside grilled meats, rice dishes, and warm flatbreads. It is equally delicious served warm or at room temperature.
Basic Ingredients for Courgette Borani
Courgette:
Courgette (Zucchini): The main ingredient; provides a tender texture, absorbs the flavours of the sauce, and adds volume to the dish.
Garlic: Adds savoury depth and aroma; enhances the overall flavour of the sauce.
Tomato Paste: Creates a rich tomato base; adds colour, depth, and helps thicken the sauce.
Turmeric: Adds warmth, earthiness, and a golden colour.
Coriander Powder: Provides subtle citrus and earthy notes; balances the spice blend.
Cumin Powder: Adds warmth and depth; contributes a classic Middle Eastern flavour.
Chilli Powder: Adds gentle heat and balances the richness of the yogurt.
White Vinegar: Provides acidity and brightness; balances the tomatoes and spices.
Sugar: Balances acidity and rounds out the flavours.
Salt: Enhances and brings together all the flavours in the dish.
Black Pepper: Adds mild heat and complexity.
Cherry Tomatoes: Add sweetness, freshness, colour, and texture.
Onions: Form the flavour base of the sauce; add sweetness and depth when cooked.
Green Chillies: Add fresh heat and extra flavour.
Water: Helps create the sauce and allows the ingredients to simmer evenly.
Vegetable Oil: Used for frying and sautéing; helps develop flavour through browning.
Plain Yogurt: Forms the base of the sauce; adds creaminess, tanginess, and contrast to the warm vegetables.
Labneh: Thickens the yogurt sauce; adds richness and a creamy texture.
Lemon Juice: Adds freshness and acidity; brightens the yogurt sauce.
Lemon Zest: Adds fresh citrus aroma and flavour.
Dried Dill: Adds a mild herbal flavour that complements the yogurt and courgettes.
Dried Mint: Adds freshness and cooling notes; enhances the traditional borani flavour profile.
Fresh Dill (for garnish): Adds freshness, colour, and visual appeal before serving.
Alternative Ingredients
Courgette: Substitute with yellow squash for a similar flavour and texture.
Courgette: Replace with eggplant for a richer and more traditional borani-style variation.
Labneh: Use Greek yogurt if labneh is unavailable; the sauce will be slightly lighter but still creamy.
Plain Yogurt: Use a dairy-free yogurt for a dairy-free version.
White Vinegar: Replace with fresh lemon juice for a brighter flavour.
Green Chillies: Substitute with red chilli flakes to control the heat level.
Fresh Dill: Replace with fresh mint, parsley, or coriander.
Yogurt and Labneh: Use plant-based alternatives for a vegan-friendly version.
Preparation Tips for Courgette Borani
- Brown the courgettes properly: Lightly golden courgettes develop more flavour and maintain their texture during simmering.
- Avoid overcrowding the pan: Too many courgettes in the pan at once will cause them to steam rather than brown.
- Cook the tomato paste first: Sautéing the tomato paste for a few minutes helps develop a richer, deeper flavour.
- Toast the spices briefly: Cooking the spices before adding liquid helps release their aroma and flavour.
- Allow the sauce to reduce: Simmer until slightly thickened so it coats the vegetables rather than becoming watery.
- Taste as you cook: Adjust the seasoning before serving, especially the salt and acidity.
- Prepare the yogurt sauce ahead of time: Chilling it for 15–30 minutes allows the flavours to develop.
- Assemble just before serving: This keeps the yogurt fresh and maintains the contrast between the warm vegetables and cool yogurt.
Serving Tips for Courgette Borani
- Serve with warm pita bread: Perfect for scooping up the yogurt and courgette mixture.
- Pair with naan or lavash: Makes for a simple and satisfying meal.
- Serve alongside grilled chicken: The yogurt complements smoky grilled flavours beautifully.
- Pair with lamb kebabs: A classic Middle Eastern combination.
- Serve with Persian rice: Creates a more substantial meal.
- Include in a mezze spread: Pairs well with hummus, baba ghanoush, muhammara, olives, and fresh salads.
- Garnish with fresh dill: Adds freshness and colour.
- Drizzle with olive oil: Adds richness and enhances presentation.
- Top with toasted pine nuts: Adds texture and a subtle nuttiness.
- Serve warm or at room temperature: Both temperatures work well and allow the flavours to shine.
Storage Tips
Refrigerator: Store in an airtight container for up to 4 days.
Store separately: Keep the courgette mixture and yogurt sauce separate for the best texture.
Freezer: The courgette mixture can be frozen for up to 2 months.
Do not freeze the yogurt sauce: Dairy-based sauces can separate when thawed.
Reheat gently: Warm the courgette mixture on the stovetop over low heat or in the microwave until heated through.
Serve with fresh yogurt sauce: For the best flavour and texture, add the yogurt sauce after reheating the vegetables.
Avoid extended room-temperature storage: Do not leave the assembled dish out for more than 2 hours.
Courgette Borani
Ingredients
Main:
- 500 g courgette (zucchini), sliced
- 2 tsp garlic, minced
- ¼ cup tomato paste
- ½ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- ¼ tsp chilli powder
- 1 tbsp white vinegar
- Pinch of sugar
- Salt and pepper, to taste
- 100 g cherry tomatoes, halved
- 2 onions, thinly sliced
- 2 green chilies, cut in half
- ½ cup water
- Vegetable oil
Yogurt Sauce:
- 1 ½ cups plain yogurt
- ½ cup labneh
- 1 tbsp lemon juice
- Zest of 1 lemon
- ⅛ tsp dried dill
- ⅛ tsp dried mint
- Salt and pepper, to taste
Instructions
- Cut courgettes into slices. Fry for about 10 to 15 minutes until slightly golden. Once done, remove from the oven and set aside.
- On the same pan, sauté onions until translucent. Add the garlic and sauté until fragrant. Stir in the tomato paste and cook for 2 minutes. Add turmeric, coriander, cumin, chilli powder, vinegar, sugar, salt, and pepper. Stir well and let the spices cook for another minute.
- Add tomato cherry tomato and water, mix well. Add the green chilli and roasted courgettes to the pan. Cover the pot and allow to simmer on medium heat for about 10 to 15, or until the tomatoes are cooked and the mixture has thickened.
- In a bowl, combine the yoghurt, dried dill, dried mint lemon zest, and lemon juice. Season with salt and pepper. Stir well until all the ingredients are well mixed.
- To serve, spread a generous layer of the yoghurt sauce on a serving plate. Gently spoon the courgette and tomato mixture over the yogurt. Garnish fresh dill. Enjoy the Courgette Borani warm or at room temperature. Serve with naan, pita, or crusty bread.
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