Baku Kitchen! An independent reference of traditional food

Afghanistan

Afghanistan’s food is built around hearty rice pilafs, dumplings, kebabs and flatbreads shaped by Persian, Central Asian and South Asian influences. Look for Kabuli Pulao (national rice pilaf with lamb, caramelized carrots, raisins and almonds), Mantu (steamed beef-and-onion dumplings topped with yogurt, lentils and dried mint) and Bolani (thin flatbread stuffed with potato or leek, pan-fried, dipped in yogurt). Rice with lamb, carrots and raisins, treated as the national dish and served at weddings and Nowruz; the name refers to Kabul. This atlas has 35 Afghanistan dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

35 dishes.

Afghan BreadAfghan BreadLong tandoor-baked flatbread dusted with nigella seeds, served at every mealAshakAshakLeek-filled dumplings under garlic yoghurt and spiced meat sauceAushAushNoodle soup with beans, yoghurt and dried mintBadenjan BuraniBadenjan BuraniFried aubergine slices layered with garlicky yoghurt and dried mintBichakBichakSmall triangular turnovers filled with spiced potato, herbs or minced meat, fried crispBolaniBolaniThin flatbread stuffed with potato or leek, pan-fried, dipped in yoghurtChai SabzChai SabzGreen tea with cardamom, poured endlessly from a thermos for every guestChainakiChainakiLamb, chickpeas and onion stewed inside a sealed teapot, poured over breadChakaChakaStrained sour yoghurt beaten with dried mint and garlic, spooned over rice and breadChapli KebabChapli KebabFlat minced-beef patty studded with tomato and coriander seed, fried in tallowDooghDooghSalted yoghurt drink with mint and cucumber, served chilledFirneeFirneeMilk pudding thickened with cornstarch, scented with cardamom and pistachioGosh-e FilGosh-e FilCrisp elephant-ear pastry dusted with powdered sugar and ground pistachioHaft MewaHaft MewaNowruz compote of seven dried fruits and nuts soaked in syrupKabuli PulaoKabuli PulaoNational rice pilaf with lamb, caramelised carrots, raisins and almondsKaleh PachaKaleh PachaSheep head and trotters boiled overnight into a rich broth eaten at dawnKhajoorKhajoorDeep-fried oval dough pastries, faintly sweet and crumbly, eaten with green teaKichiri QurootKichiri QurootMung bean and rice porridge topped with qurut sauce and minced meatKolchaKolchaRound cardamom shortbread cookies baked in charcoal-fired clay ovensLandiLandiWhole sheep salted and air-dried on the roof, kept for eating through winterMahi wa JelabiMahi wa JelabiFried river fish eaten with syrup-soaked jalebi, a Kabul winter Friday traditionMantuMantuSteamed beef-and-onion dumplings topped with yoghurt, lentils and dried mintMashawaMashawaThick soup of mixed beans and chickpeas with tiny meatballs, finished with yoghurtMorabaMorabaWhole fruit preserved in thick sugar syrup, spooned onto bread or eaten with teaQormaQormaOnion-based braise of meat or vegetables, eaten with rice or naanQurutQurutRock-hard dried salted whey balls, soaked and pounded into a tangy white sauceQymaq ChaiQymaq ChaiFestive pink green-tea brew with milk, cardamom and clotted creamRohtRohtSweet cardamom bread stamped with patterns, baked for births and NowruzSambosaSambosaFried triangular pastry filled with spiced potato or minced meatSheer YakhSheer YakhHand-churned ice cream with cardamom, rosewater and pistachio, cut into slabsShir BerenjShir BerenjSlow-simmered milk and rice pudding scented with cardamom, eaten coolSholeh GhorbandiSholeh GhorbandiSticky sweetened rice cooked with mung beans and cardamom, served warm in bowlsShor NakhodShor NakhodCold chickpeas with potato, coriander and vinegar chutney, sold from handcartsShorwaShorwaSlow-simmered lamb, potato and bean broth; bread is torn inTurshiTurshiVegetables soured in vinegar and salt, served alongside rice and kebab

  • Haft Mewa

    Nowruz compote of seven dried fruits and nuts soaked in syrup. 25 min plus 24 hr soaking and 2 days…

  • Sholeh Ghorbandi

    Sticky sweetened rice cooked with mung beans and cardamom, served warm in bowls. Ready in 20 min plus overnight soaking…

  • Shorwa

    Slow-simmered lamb, potato and bean broth; bread is torn in. Ready in 25 min prep and 2 hr 30 min…

  • Bolani

    Thin flatbread stuffed with potato or leek, pan-fried, dipped in yoghurt. Ready in 40 min prep and 30 min cooking.…

  • Kabuli Pulao

    National rice pilaf with lamb, caramelised carrots, raisins and almonds. Ready in 45 min prep and 2 hr cooking. 6…

  • Mantu

    Steamed beef-and-onion dumplings topped with yoghurt, lentils and dried mint. Ready in 1 hr 15 min prep and 50 min…

  • Afghan Bread

    Long tandoor-baked flatbread dusted with nigella seeds, served at every meal. Ready in 25 min plus 2 hr proving prep…

  • Ashak

    Leek-filled dumplings under garlic yoghurt and spiced meat sauce. Ready in 1 hr 15 min prep and 45 min cooking.…

  • Aush

    Noodle soup with beans, yoghurt and dried mint. Ready in 25 min plus overnight bean soak prep and 1 hr…

  • Badenjan Burani

    Fried aubergine slices layered with garlicky yoghurt and dried mint. Ready in 20 min plus 30 min salting prep and…