We started off with the Pumpkin Baranee. A classic Persian dish that is slow roasted and served with QURUT YOGURT
Qurut, qurt, or kurt, also aaruul, is a type of cheese eaten throughout Central Asia, often as a snack. Qurut is made from drained sour milk or yoghurt (alternatively called süzmä or tarag) by forming it and letting it dry. It can be made in a variety of forms, including rolled into balls, sliced into strips, and formed into chunks. It is sometimes salted, and in Inner Mongolia can be flavoured and distributed as candy
Etymology
The word "qurut" is related to the Turkic word for "dry".
Uses
Qurut is eaten plain, but can be used other ways. For example, it can be dissolved in water and eaten like yogurt. Qurut dissolved in water is a primary ingredient of qurutob, a traditional Persian dish in Tajikistan, Afghanistan and Iran.
Ok got that explained. Now this yogurt was smooth and not the dry reconstituted curded yogurt I have had in the past with a distinctive sour taste. This one however was a nice balance to the roasted BUTTERNUT SQUASH. This was not by any means Pumpkin! tsk tsk. Still nice combination of silky flavours and a good tang from the yogurt, and plenty of warm flat brad to scoop up the citrus colored lump of yum. Not pumpkin like the menu said but good all the same. Maybe.......a few spiced pumpkin seeds to garnish to break up the smooth texture.
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