Afghan cuisine is a fascinating blend of Middle Eastern and Central Asian flavors, with a rich history that spans thousands of years. From the fragrant basmati rice dishes to the hearty lamb stews, Afghan food is known for its bold spices, tender meats, and creamy yogurts. In this article, we’ll take you on a culinary journey across Afghanistan, sharing 20 mouthwatering recipes that showcase the best of this exotic cuisine.
From classic dishes like Kabuli Pulao and Mantu Dumplings to sweet treats like Afghan Sheer Khurma and Kadu Bouranee, we’ve got you covered. Whether you’re looking for inspiration for your next dinner party or just want to try something new in the kitchen, these recipes are sure to delight. So, let’s start cooking!
Afghan Bolani with Potato and Leek Filling
A popular Afghan dish, bolani is a savory pastry filled with a flavorful potato and leek mixture. This recipe yields crispy outside and soft inside pastries perfect for snacking or serving as an appetizer.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegetable oil
– Filling ingredients:
+ 2 large potatoes, boiled and mashed
+ 1 medium leek, finely chopped
+ 1/2 onion, finely chopped
+ 1 clove garlic, minced
+ Salt and pepper to taste
Instructions:
1. Preheat oil in a deep frying pan to medium-high heat.
2. In a large mixing bowl, combine flour, salt, and black pepper.
3. Gradually add vegetable oil while kneading the mixture until a dough forms.
4. Divide the dough into 6-8 portions.
5. Roll out each portion into a thin circle.
6. Place a tablespoon or two of the potato-leek filling in the center of each circle.
7. Fold the dough over the filling to form a triangle or square shape, and press edges together to seal.
8. Fry bolani for 3-4 minutes on each side, until golden brown.
9. Drain excess oil and serve warm.
Cooking Time: 15-20 minutes
Kabuli Pulao with Fragrant Basmati Rice
A flavorful and aromatic Indian-inspired rice dish, Kabuli Pulao is a perfect blend of tender vegetables, spices, and fluffy basmati rice. This recipe yields a delightful combination that’s sure to please the palate.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon ghee or vegetable oil
– 1 small onion, finely chopped
– 1 cup mixed vegetables (carrots, peas, corn)
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Rinse the basmati rice and soak it in water for 30 minutes. Drain the water and set aside.
2. Heat ghee or oil in a large saucepan over medium heat. Add chopped onion and sauté until translucent.
3. Add mixed vegetables, cumin powder, coriander powder, turmeric powder, and salt. Stir well.
4. Add 2 cups of water to the saucepan and bring to a boil.
5. Drain excess water from the rice and add it to the saucepan. Stir gently to combine.
6. Reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
Cooking Time: 30-40 minutes
Mantu Dumplings with Spiced Ground Beef
Mantu Dumplings with Spiced Ground Beef: A Delicious Afghan Treat
These savory dumplings are a staple in Afghan cuisine, typically served with a flavorful broth or yogurt sauce. This recipe combines the comforting warmth of ground beef with aromatic spices and wrapped in a delicate dough.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– Salt and black pepper to taste
– 2 cups all-purpose flour
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, cook the ground beef over medium heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion, minced garlic, cumin, coriander, cinnamon, salt, and pepper. Cook until the mixture is well combined and fragrant.
4. In a separate bowl, combine the flour and vegetable oil to form a dough. Knead for 5-7 minutes until smooth and pliable.
5. Divide the dough into small portions and shape each into a ball. Flatten slightly into a disk shape.
6. Place a tablespoon of the spiced ground beef mixture in the center of each disk. Fold the dough over to form a half-moon shape, pressing edges together to seal.
7. Place the dumplings on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.
Ashak Scallion Dumplings with Garlic Yogurt
These tender dumplings are filled with a savory mix of scallions and herbs, served with a tangy garlic yogurt sauce that complements their delicate flavor.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– Filling ingredients:
+ 1/2 cup chopped scallions (green onions)
+ 1 tablespoon chopped fresh parsley
+ 1/2 teaspoon ground cumin
– Garlic yogurt sauce:
+ 1 cup plain yogurt
+ 3 cloves garlic, minced
+ Salt to taste
Instructions:
1. In a large mixing bowl, combine flour and salt. Gradually add warm water to form a dough.
2. Divide the dough into small balls, about 1 inch in diameter.
3. Flatten each ball into a thin circle. Place 1/4 teaspoon of scallion mixture in the center.
4. Fold the dough over the filling to form a triangle or a square shape, pressing edges together to seal.
5. Cook dumplings in boiling water for 10-15 minutes, or until they float to the surface.
6. Serve with garlic yogurt sauce, made by mixing minced garlic into plain yogurt and seasoning with salt.
Cooking Time: 20-25 minutes
Afghan Lamb Qorma with Rich Tomato Sauce
Experience the bold flavors of Afghanistan with this hearty and aromatic lamb qorma dish, served with a rich tomato sauce that will leave you wanting more.
Ingredients:
– 1 pound boneless lamb shoulder or ground lamb
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup lamb broth or beef broth
– 2 tablespoons vegetable oil
– Salt and black pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add onions and cook until caramelized, about 8 minutes.
2. Add garlic, cumin, coriander, turmeric, and cayenne; cook for 1 minute.
3. Add lamb and cook, breaking up with spoon, until browned, about 5 minutes.
4. Add diced tomatoes, broth, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes or until lamb is tender.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 40 minutes
Borani Banjan Eggplant with Yogurt and Mint
This classic Afghan dish is a refreshing twist on traditional eggplant recipes. The combination of grilled eggplant, cool yogurt, and fragrant mint creates a delightful harmony of flavors.
Ingredients:
– 2 large eggplants
– 1/2 cup plain yogurt
– 1/4 cup chopped fresh mint leaves
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Olive oil for brushing
Instructions:
1. Preheat grill or broiler.
2. Brush eggplants with olive oil and season with salt and pepper.
3. Grill or broil eggplants until charred and tender.
4. In a bowl, mix together yogurt, mint, garlic, and lemon juice.
5. Slice grilled eggplant into 1-inch thick rounds.
6. Arrange eggplant slices on a platter or individual plates.
7. Spoon yogurt mixture over eggplant.
8. Serve immediately.
Cooking Time: 30 minutes
Afghan Naan Bread Baked in a Tandoor
Experience the authentic taste of Afghanistan with this traditional Naan bread recipe, baked to perfection in a tandoor.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons vegetable oil
– Optional: sesame seeds or chopped herbs for garnish
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let it sit for 5 minutes.
2. Add flour, salt, and oil to the bowl. Mix until a dough forms.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Cover the dough with a damp cloth and let it rest for 1 hour.
5. Preheat your tandoor or oven to 425°F (220°C).
6. Shape the dough into thin, round Naan breads.
7. Place the Naan breads in the preheated tandoor or oven and bake for 10-12 minutes, or until golden brown.
Cooking Time: 10-12 minutes
Enjoy your freshly baked Afghan Naan Bread, perfect for accompanying your favorite dishes!
Chapli Kabab Spiced Beef Patties
This recipe brings the bold flavors of Pakistani cuisine to your kitchen with Chapli Kabab Spiced Beef Patties. These juicy patties are infused with a blend of spices, herbs, and aromatics, making them a perfect addition to any meal.
Ingredients:
– 1 pound ground beef
– 2 tablespoons coriander powder
– 1 teaspoon cumin powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon garam masala
– 1/4 teaspoon salt
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a large bowl, combine ground beef, coriander powder, cumin powder, red chili powder, garam masala, salt, cilantro, garlic, and lemon juice. Mix well with your hands until just combined.
3. Divide the mixture into 4 equal portions and shape each portion into a ball. Flatten slightly into patties.
4. Cook for 4-5 minutes per side or until cooked to desired doneness.
5. Serve hot with your favorite accompaniments, such as naan bread, rice, or salad.
Cooking Time: 8-10 minutes
Afghan Aushak with Leek and Lentil Filling
Aushak is a traditional Afghan dish that consists of dumplings filled with herbs and spices, served with a variety of toppings. This recipe adds a delicious twist by using leeks and lentils as the filling.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Filling ingredients:
+ 1 medium leek, finely chopped
+ 1 cup cooked lentils
+ 1 tablespoon olive oil
+ Salt and pepper to taste
+ Fresh parsley, chopped (optional)
Instructions:
1. In a large mixing bowl, combine flour and salt. Gradually add lukewarm water and mix until dough forms.
2. Knead the dough for 5-7 minutes until smooth.
3. Divide the dough into small balls, about the size of a walnut.
4. Roll out each ball into a thin circle.
5. Place 1-2 tablespoons of leek and lentil filling in the center of each circle.
6. Fold the dough over the filling to form a triangle or a square shape.
7. Cook the Aushak in boiling water for 15-20 minutes, or until they float to the surface.
8. Serve with your favorite toppings, such as melted butter, chopped parsley, and yogurt sauce.
Cooking Time: 30-40 minutes
Sabzi Chalaw Spinach Stew with Rice
A flavorful and comforting dish from the Middle East, Sabzi Chalaw is a spinach stew cooked in aromatic spices and served over fluffy rice.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 pound fresh spinach leaves
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons tomato paste
Instructions:
1. Cook the rice according to package instructions. Set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add spinach, cumin, paprika, salt, and pepper. Stir well and cook until spinach is wilted, about 5-7 minutes.
5. Stir in tomato paste and cook for 1 minute.
6. Serve the stew over cooked rice.
Cooking Time: 25-30 minutes
Afghan Sheer Khurma Sweet Vermicelli Dessert
Sheer Khurma is a traditional Afghan dessert made with sweet vermicelli, nuts, and dried fruits. This recipe is a simplified version of the classic dessert, perfect for special occasions or everyday indulgence.
Ingredients:
– 1 cup sweet vermicelli (or regular vermicelli)
– 1/2 cup chopped almonds
– 1/2 cup chopped pistachios
– 1/4 cup dried apricots, diced
– 1/4 cup raisins
– 1/4 cup sugar
– 1 tablespoon rose water (optional)
– 1/4 teaspoon ground cardamom
Instructions:
1. Cook the vermicelli according to package instructions and set aside.
2. In a large pan, combine almonds, pistachios, apricots, raisins, and sugar. Dry roast over medium heat for 5-7 minutes or until the mixture is lightly toasted and fragrant.
3. Add the cooked vermicelli to the pan and stir until well combined with the nut and fruit mixture.
4. If using rose water and cardamom, add them now and mix well.
5. Serve warm or at room temperature. Sheer Khurma can be stored in an airtight container for up to 3 days.
Cooking Time: 15-20 minutes
Kadu Bouranee Sweet Pumpkin with Yogurt
Experience the sweet and tangy flavors of Eastern Europe with this simple yet delicious Kadu Bouranee recipe, featuring roasted pumpkin and a dollop of creamy yogurt.
Ingredients:
– 1 medium-sized sugar pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons unsalted butter
– 1 tablespoon honey
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
– 1 cup plain yogurt
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, toss pumpkin cubes with butter, honey, cinnamon, nutmeg, and salt until evenly coated.
3. Spread the pumpkin mixture on a baking sheet lined with parchment paper.
4. Roast for 30-40 minutes or until the pumpkin is tender and caramelized.
5. Serve warm or at room temperature with a dollop of plain yogurt.
Cooking Time: 30-40 minutes
Afghan Shorwa Hearty Lamb and Vegetable Soup
This traditional Afghan soup is a staple of Afghan cuisine, made with tender lamb and an array of colorful vegetables. A comforting and flavorful dish perfect for any meal.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and grated
– 2 medium potatoes, peeled and diced
– 1 large red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups lamb broth or beef broth
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add lamb and cook until browned, about 5-7 minutes.
3. Add garlic, carrots, potatoes, bell pepper, cumin, salt, and black pepper. Cook for 1 minute.
4. Pour in broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until lamb is tender.
5. Serve hot, garnished with parsley or cilantro.
Cooking Time: 50 minutes
Afghan Firni Creamy Cardamom Rice Pudding
A traditional Afghan dessert, Firni is a creamy rice pudding infused with the warmth of cardamom. This recipe is a simplified version of the classic dish, perfect for warm weather and special occasions.
Ingredients:
– 1 cup cooked white rice
– 2 cups milk
– 1/4 cup sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1 tablespoon unsalted butter
– 1 tablespoon rose water (optional)
– Chopped pistachios or almonds for garnish
Instructions:
1. In a medium saucepan, combine cooked rice, milk, sugar, cardamom, and salt.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 15-20 minutes, or until the pudding has thickened slightly.
4. Remove from heat and stir in butter until melted.
5. If using rose water, add a few drops and mix well.
6. Pour into individual serving cups and chill in the refrigerator for at least 2 hours.
7. Garnish with chopped nuts before serving.
Cooking Time: 20-25 minutes
Afghan Kofta Meatballs in Tomato Sauce
Experience the bold flavors of Afghanistan with this hearty dish, perfect for a cozy dinner or special occasion. Tender koftas are served in a rich and tangy tomato sauce, infused with aromatic spices.
Ingredients:
– 1 pound ground beef
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 1/4 cup grated onion
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper, to taste
– 1 can (28 oz) crushed tomatoes
– 1/4 cup chopped fresh cilantro (optional)
– Olive oil, for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Mix meatball ingredients in a bowl until just combined.
3. Form into small balls and place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. While meatballs are baking, heat crushed tomatoes with cumin, coriander, salt, and pepper in a saucepan over medium heat.
6. Add baked meatballs to the tomato sauce and simmer for 10-15 minutes.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 30-40 minutes
Afghan Halwa-e-Sohanj Sweet Carrot Pudding
Halwa-e-Sohanj is a beloved Afghan dessert that combines the sweetness of carrots with the richness of ghee and nuts. This traditional pudding is perfect for special occasions or as a comforting treat.
Ingredients:
– 2 cups grated carrots
– 1 cup milk
– 1/4 cup ghee (clarified butter)
– 2 tablespoons rose water
– 1 tablespoon cardamom powder
– 1/4 teaspoon salt
– 1/2 cup chopped pistachios and almonds
– 2 tablespoons sugar
Instructions:
1. In a large saucepan, combine grated carrots, milk, ghee, rose water, cardamom powder, and salt.
2. Cook over medium heat, stirring frequently, until the mixture thickens and the carrots are tender (about 20 minutes).
3. Stir in chopped nuts and sugar.
4. Continue cooking for an additional 5 minutes or until the pudding reaches desired consistency.
5. Remove from heat and let cool slightly before serving.
Cooking Time: 25-30 minutes
Afghan Lawash Thin Flatbread with Herbs
Experience the simplicity and warmth of Afghan flatbread, infused with fragrant herbs and a hint of spice.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– 1 tablespoon olive oil
– Chopped fresh parsley, cilantro, or dill (your choice)
– Optional: crushed red pepper flakes for added heat
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add the lukewarm water, stirring with a fork until dough forms.
3. Knead the dough for 5-7 minutes, until smooth and elastic.
4. Divide the dough into 6-8 equal pieces.
5. Roll out each piece into a thin circle, about 1/16 inch thick.
6. Brush the edges with olive oil and sprinkle with chopped herbs and red pepper flakes (if using).
7. Cook the flatbreads in a dry skillet or griddle over medium heat for 30-45 seconds on each side, until slightly puffed and golden.
Cooking Time: 1-2 minutes per flatbread
Enjoy your delicious Afghan Lawash Thin Flatbread with Herbs!
Afghan Mastawa Rice with Lamb and Yogurt
This traditional Afghan dish is a flavorful combination of tender lamb, creamy yogurt, and aromatic spices, all wrapped up in a bed of fluffy rice. Perfect for special occasions or everyday meals.
Ingredients:
– 1 cup basmati rice
– 2 lbs boneless lamb shoulder or neck, cut into 1-inch pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– Salt and black pepper, to taste
– 2 cups water or lamb broth
– 1 cup plain yogurt
– 2 tablespoons vegetable oil
– Fresh parsley or cilantro, for garnish
Instructions:
1. Cook the rice according to package instructions. Set aside.
2. In a large pot or Dutch oven, heat the oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Remove from heat and set aside.
3. Reduce heat to medium, add the onions, garlic, cumin, coriander, turmeric, salt, and pepper. Cook, stirring occasionally, until the onions are translucent, about 8 minutes.
4. Add the lamb back into the pot, along with the water or broth. Bring to a boil, then cover and simmer for 1 hour or until the lamb is tender.
5. Stir in the yogurt. Simmer for an additional 10-15 minutes, or until the sauce has thickened slightly.
6. Serve the lamb mixture over the cooked rice, garnished with fresh parsley or cilantro.
Cooking Time: 2 hours
Afghan Qabili Palau with Carrots and Raisins
This hearty rice dish is a staple of Afghan cuisine, flavored with saffron, cardamom, and cinnamon. This recipe adds the sweetness of carrots and raisins to create a comforting and aromatic meal.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 medium carrot, peeled and grated
– 1/4 teaspoon ground cumin
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/8 teaspoon saffron threads, soaked in 1 tablespoon hot water
– Salt, to taste
– 1 cup raisins
Instructions:
1. Rinse the rice and soak it in water for at least 30 minutes.
2. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, carrot, cumin, cinnamon, cardamom, and saffron mixture. Cook for an additional 2-3 minutes.
4. Drain the rice and add it to the saucepan. Stir to combine with the spice mixture.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed.
6. Fluff the rice with a fork and stir in raisins. Serve hot.
Cooking Time: 45-50 minutes
Afghan Shola Wheat Porridge with Meat
A hearty and comforting Afghan dish, this Shola Wheat Porridge with Meat is a staple in many Afghan households. This recipe combines the nutty flavor of whole wheat with tender meat and aromatic spices.
Ingredients:
– 1 cup whole wheat shola (or substitute with whole wheat flour)
– 2 cups water
– 1 pound beef or lamb, cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large pot, combine wheat shola and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the mixture thickens.
2. In a separate pan, cook the meat over medium-high heat until browned. Add onions and garlic and continue cooking until the onions are translucent.
3. Add cumin, coriander, salt, and black pepper to the meat mixture and stir well.
4. Combine the cooked meat mixture with the wheat porridge and simmer for an additional 5-7 minutes or until the flavors have melded together.
Cooking Time: Approximately 30-40 minutes
Summary
Discover the rich flavors of Afghan cuisine with these 20 authentic recipes. From savory dishes like Afghan Bolani with potato and leek filling, Kabuli Pulao with fragrant basmati rice, and Mantu Dumplings with spiced ground beef, to sweet treats like Afghan Sheer Khurma Sweet Vermicelli Dessert and Kadu Bouranee Sweet Pumpkin with yogurt. This collection also includes hearty soups, breads, and desserts that showcase the diversity of Afghan cooking. Whether you’re looking for a new culinary adventure or a taste of home, these recipes will transport your palate to the Middle East.
Leave a Reply