Afghan Cuisine
(Afghanistan)
37 40 0
The Cuisine from Afghanistan 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.
ChaWal = Rice
Dhaniya = Coriander
Haldi = Tumeric
Laal Mirch = Red chilli
Lehsan Adrak = Ginger garlic
Moong Daal (Chilky Vali) = Green gram split peas
Namak = Salt
Palak = Spinch
Pani = Water
Pyaaz = Onion
Qeema = Mince
Zeera = Cumin
Dishes: 7 / 37
Various pickled fruits (e.g. peach, lemon) and vegetables (e.g. eggplant, garlic) mixed with vinegar and spices. Making torshi at home …
(0 )
Afghan rice
(Afghan)
A type of white rice. The rice is first parboiled, then drained and finally baked in an oven with oil, …
Tabrizi Kofta is a regional variation from Iran, which contains yellow split peas in addition to the minced meat. https://en.wikipedia.org/wiki/Kofta
(0 )
Zarda Palaw,Afghan …
(Afghan)
a sweet and elaborate rice dish made with saffron, orange peel, pistachios, almonds and chicken.
(0 )
Turnip Curry,Afghan…
(Afghan)
Korma is a traditional exotic curry, usually served at the weddings. Enjoy this vegetable version of korma made of crispy …
(0 )
Qoroot
(Afghan)
Kitchiree Quroot is an Afghan dish like risotto in that it is a rich dish made with short grained rice. …
(0 )
lepyoshka, лепёшка,…
(Afghan)
A kind of flatbread (tandoor bread) in Afghan, Tajik and Uzbek cuisine. It is shaped like a disc and thicker …
