SAEDNEWS: Bourani with zucchini is one of Azerbaijan’s delicious and delightful dishes. Dig in and savor every bite!
Split peas: ½ cup
Salt: to taste
Oil: ½ cup
Zucchini: 1 kg
Onion, finely chopped: ½ cup
Ground meat: 250 g
Black pepper: as desired
Garlic, chopped: 5 cloves
Tomato paste: 3 tbsp
Warm water: 1 cup
Strained yogurt: 1 cup
Red chili powder: ¼ tsp
Soak the split peas in 1 cup of water with ½ tbsp salt for 2 hours. Drain, then sauté the peas with 2 tbsp oil for 2–3 minutes. Add 2 cups of water and cook over low heat until tender.
Wash the zucchini and cut each lengthwise in half. Sprinkle lightly with salt. Fry both sides in 3 tbsp oil over low heat until golden.
In a separate pan, sauté the chopped onion in 3 tbsp oil until golden. Remove from heat, then add ground meat, salt, pepper, and half of the chopped garlic. Mix with the onion, return to heat, and sauté until the meat changes color.
Add tomato paste to the meat mixture and cook until the raw taste disappears. Pour 1 cup of warm water over the mixture.
Arrange the fried zucchini on top of the meat and peas. Cover the pan, reduce heat, and let simmer until cooked and the oil separates.
Grate the remaining garlic and mix with the strained yogurt.
Serve the borani by placing it on a dish, pouring the yogurt over, and sprinkling red chili powder on top.
You can substitute eggplant for zucchini.
For a vegetarian version, omit the meat and peas. Fry the zucchini with onions, garlic, and tomato paste, then serve with garlic yogurt.
Ground meat can also be replaced with cooked diced meat (gheimeh-style).
