Afghanistan recipes
Recipes from Afghanistan: home cooking with cultural background, ingredient substitutes and step-by-step instructions.
Afghan Salad (Salata): Chopped Tomato and Cucumber to Serve with Kabuli Palaw
How to make Afghan salad (salata), the chopped vegetables served with Kabuli palaw and ashak. Why to dice tomato and cucumber to 7–8 mm, balancing lemon and mint, eating it with yogurt, regional differences, keeping it from turning watery, storage, and substitutes.
Ashak: Afghan Leek and Chive Dumplings with Garlic Yogurt and Tomato-Meat Sauce
How to make ashak, Afghan herb dumplings filled with leeks and scallions and topped with garlic yogurt and a tomato-meat sauce. Covers gandana substitutes, boiling times, why wrappers tear, storage and reheating, a meatless version, and how ashak differs from momo and mantu.
Kabuli Palaw: Afghanistan's Celebration Rice with Lamb, Carrots, and Raisins
How to make Kabuli palaw, Afghanistan's festive rice: lamb, basmati, carrots, raisins, and nuts layered in one pot. Includes beef and chicken swaps, why rice turns sticky, towel-steaming heat control, and how to store and revive leftovers.
Mantu: Afghan Steamed Dumplings with Garlic Yogurt and Lentil Tomato Sauce
Mantu are Afghan steamed dumplings of lamb and onion in thin dough, topped with garlic yogurt and a tomato-lentil sauce. Dough thickness, folding, steaming time, store-bought wrappers as a shortcut, make-ahead freezing and doneness checks, laid out so you can make decisions in a home kitchen.
Shor Nakhod: Afghan Street-Stall Chickpeas with Cilantro Sauce
A recipe for shor nakhod, sold steaming from Afghan street stalls, made with chickpeas, boiled potatoes and a smooth green sauce of cilantro, garlic and vinegar. It covers the scene at the corner stall, the meaning of the name, adjusting the sauce's thickness, serving warm or chilled, and how to serve the hot sauce.