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Afghani cuisine


Afghan cuisine is largely based upon the nation's chief crops, such as wheat, maize, barley and rice. Accompanying these staples are native fruits and vegetables as well as dairy products such as milk, yogurt and whey. Kabuli Palaw is the national dish of Afghanistan. The nation's culinary specialties reflect its ethnic and geographic diversity. Afghanistan is known for its high quality pomegranates, grapes and sweet, football-shaped melons.

Rice dishes are culturally the most important parts of a meal, and therefore much time and effort is spent creating them. Wealthier families will eat one rice dish per day, and royalty spent much time on rice preparation and invention, as evidenced in the number of rice dishes in their cookbooks. Weddings and family gatherings usually feature several rice dishes, and reputations can be made in the realm of rice preparation.

A type of white rice. The rice is first parboiled, then drained and finally baked in an brick or clay oven with oil, butter and salt added. This method creates a fluffy rice with each grain separated.

Challow is served mainly with qormas (korma; stews or casseroles).

Cooked the same as challow, but meat and stock, qorma, herbs, or a combination are blended in before the baking process. This creates elaborate colors, flavors, and aromas from which some rices are named. Caramelized sugar is also sometimes used to give the rice a rich brown color. Examples include:

This rice dish is cooked with water and acquires a sticky consistency. It is usually eaten with a qorma, such as Sabzi (spinach) or Shalgham (turnips). With the addition of stock, meat, herbs, and grains, more elaborate dishes are created. Notable dishes include Mastawa, Kecheri Qoroot, and Shola. A sweet rice dish called Shir Birenj (literally milk rice) is often served as dessert.

Qormah/Korma is a stew or casserole, usually served with chalau rice. Most are onion-based; onions are fried, then meat added, including a variety of fruits, spices, and vegetables, depending on the recipe. The onion is caramelized and creates a richly colored stew. There are over 100 Qormahs. Below are some examples:


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