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The Afghan bolani is a stuffed, pan-fried flatbread made with unleavened dough that is typically filled with a mixture of potato mash and various other ingredients such as spinach, spring onions, pumpkin, or even green or red lentils. In Afghanistan, bolani is not only a popular street snack but it is also often prepared at home and usually served as a side dish.
It is traditionally enjoyed warm, accompanied by coriander chutney and a creamy, mint-flavored Afghan yogurt dip called chakkah.
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This delicious Afghan vegetable dish is made with slices of fried eggplant that are simmered in an aromatic tomato sauce and served topped with a thick yogurt that is heavily seasoned with garlic and mint. Even though borani banjan is often enjoyed on its own, when it is accompanied with Afghan naan flatbread, it also makes the perfect side dish to Kabuli lamb pilaf.
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Afghan mantu, one of the most beloved dishes of the Afghan people, consists of meat and onion stuffed dumplings, either a thick yogurt and garlic sauce or chakkah (strained yogurt), and a tomato-based sauce. Traditionally, fresh pastry or wonton wrappers are first stuffed with a filling made from ground lamb or beef meat and minced onions, and then shaped to form a dumpling that is cooked by steaming.
The dish is arranged in the following manner: on a large plate first comes a spread of yogurt and chopped mint as a base, then a layer of dumplings, topped with yet another layer of chakkah. The tomato-based sauce is left for the final layer, usually containing either split peas, kidney beans, or ground meat.
The main ingredients in this Afghan dish are chunks of pumpkin or squash that are slowly braised in a flavorful combination of onions, garlic, coriander, ginger, turmeric, chili peppers, and tomatoes. Borani kadoo can be enjoyed as the main course or a side dish.
It is typically served garnished with garlic-spiked yogurt and naan bread on the side. The meal is usually consumed by scooping a mouthful with Afghan flatbreads, or it can be poured over white rice called challow.
Salata is a very popular side dish in Afghan cuisine, a frequent accompaniment during lunch and dinner. The ingredients are usually only cucumbers and tomatoes that have been uniformly diced as much as possible, dressed with freshly squeezed lemon juice, then seasoned with salt and either mint, parsley, or cilantro.
Today you will even find recipes where the most common ingredients include onions, and sometimes even bell peppers, radishes, and lettuce.
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Sholeh ghorbandi is a traditional rice dish hailing from Afghanistan's Ghorband district. The dish is usually made with a combination of medium-grain rice, oil, onions, tomatoes, mung beans, lime, dill, and black pepper. The onions are fried in oil and mixed with tomatoes, mung beans, salt, and water.
The mixture is simmered until the mung beans become slightly softened but not mushy. It is then mixed with rice and cooked until the rice has absorbed the liquid. The rice shouldn't be stirred at this stage as the grains will break and completely change the texture of sholeh ghorbandi.
Osh pyozee, meaning stuffed onions, is an Afghan specialty made with onions filled with rice, ground meat, feta cheese, and prunes. Layers of boiled yellow onions are topped with a mixture of cooked rice, ground lamb, feta, prunes, and sautéed garlic with cumin seeds.
The onion layers are tightly folded around the filling, drizzled with oil, and then baked until nicely browned and fragrant. This savory treat is usually consumed as an appetizer, but it can also be served as a main dish or an accompaniment to various Afghan dishes.
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Zamarod pulao, translated to emerald pilaf, is a famous Afghan dish made with rice and spinach cooked in vegetable or beef stock, often enriched with lamb or beef. The spinach imparts its signature green color to the dish, so it is usually incorporated into the rice before the baking process begins.
This flavorful pilaf dish is served on a variety of special occasions, weddings and family gatherings.
Golpi is a traditional vegetable-based dish originating from Afghanistan. The dish is usually made with a combination of cauliflower florets, oil, onions, salt, garlic, curry powder, sugar, tomatoes, bay leaves, white vinegar, and spices such as cinnamon, cardamom, cumin, coriander, and cloves.
The onions and garlic are fried in oil and mixed with the spices, sugar, bay leaves, salt, tomatoes, and vinegar until the sauce thickens. The cauliflower and boiling water are then added to the pot, and the dish is simmered over low heat until the florets are fully cooked but not falling apart.
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