A FOOD TRADITION
Afghan Cuisine
A rice-, bread-, dumpling-, stew-, kebab-, and dairy-rich tradition shaped by Central Asian, Persian, and South Asian influences.
Dishes linked to this cuisine
1–12 of 36
Ashak
Ashak are Afghan steamed wheat dumplings filled with scallions and served with yogurt-garlic sauce and a savory meat topping.
Aush
Aush is an Afghan noodle soup or stew with wheat noodles, legumes, herbs, and commonly a yogurt-based topping or sauce.
Bolani
Bolani is an Afghan stuffed flatbread, typically filled with potato and herbs, folded, pan-fried, and served warm.
Borani Banjan
An Afghan side dish of fried or roasted eggplant layered with tomato and topped with garlicky yogurt and herbs.
Borani Kachaloo
An Afghan side dish of tender potato combined with garlicky yogurt and commonly finished with tomato and fresh herbs.
Borani Kadu
An Afghan side dish of cooked pumpkin or winter squash served with garlicky yogurt and herbs.
Chalau
Chalau is Afghan steamed long-grain rice cooked with water, oil, and salt to produce separate tender grains.
Chapli Kebab
Chapli Kebab is a broad, thin Afghan-style minced-meat patty mixed with aromatics, herbs, spices, and often tomato before being pan-fried.
Daal
Daal is a savory Afghan lentil stew cooked with aromatics, tomato, oil, and warm spices until soft.
Firni
Firni is a chilled Afghan milk pudding thickened with rice flour and flavored with cardamom, often finished with nuts.
Gosh-e Fil
A crisp, ear-shaped Afghan fried pastry made from sweetened wheat dough and commonly flavored with cardamom.
Halwa-e Samanak
A traditional Afghan sweet porridge made by slowly cooking sprouted wheat with flour and water until thick and naturally sweet, often finished with a little oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.