Hazaragi Stuffed Squash (Dolma-e Kadoo)

Dolma-e Kadoo is a traditional Hazaragi dish made with stuffed squash, cooked to perfection with a blend of flavorful spices.

Vegetarian Gluten Free Main Course Hazaragi Hazaragi Cuisine Stuffed Squash
Hazaragi Stuffed Squash (Dolma-e Kadoo)

Ingredients

  • 4 small yellow squash
  • 1 cup rice
  • 1 onion, finely chopped
  • 1/2 cup raisins
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh mint
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 cups vegetable broth

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the squash and scoop out the seeds to create a hollow cavity.
  3. In a bowl, mix together the rice, onion, raisins, dill, mint, turmeric, cinnamon, salt, and pepper.
  4. Stuff the squash with the rice mixture and place them in a deep pot.
  5. Pour the vegetable broth over the stuffed squash.
  6. Cover the pot and cook on the stovetop over medium heat for 45 minutes, or until the squash is tender and the rice is cooked.
  7. Serve the Dolma-e Kadoo hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
15g
Fat
12g

Supplies

Deep pot with lid

Tools

Knife Cutting board Bowl Spoon

Serving suggestions

Serve the Dolma-e Kadoo with a side of yogurt and fresh salad.

Tips & tricks

For a richer flavor, you can also add a tablespoon of melted butter to the rice mixture before stuffing the squash.

Cost

$10