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.

Once done, the dish is sprinkled with black pepper and served on a large platter before it's garnished with lime wedges and dill sprigs. Sholeh ghorbandi is traditionally served as an accompaniment to a rich lamb curry called qormeh gosfand.