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
25–36 of 36
Qabili Palau
A fragrant Afghan rice pilaf made with long-grain rice, lamb, carrots, raisins, onions, oil, and warming spices, often finished with nuts.
Qorma-e Gosht
A savory Afghan meat qorma in which mutton is gently braised with onion, tomato, garlic, ginger, oil, and warm spices until tender.
Qorma-e Kadu
A savory Afghan pumpkin qorma in which pumpkin is braised with onion, tomato, garlic, oil, and seasoning until soft.
Qorma-e Sabzi
A savory Afghan vegetable qorma made by slowly cooking mixed vegetables with onion, tomato, garlic, oil, and seasoning into a thick stew.
Rote
An Afghan sweet, dense round bread made from wheat flour with sugar, oil, water, and aromatic cardamom, then baked or griddled until firm and golden.
Sabzi Palau
Sabzi Palau is Afghan steamed rice prepared with leafy greens, aromatics, and oil until the rice is fluffy and herbaceous.
Sambosa
Sambosa is an Afghan fried pastry filled commonly with seasoned minced meat or lentils and aromatics.
Seekh Kebab
Seekh Kebab is seasoned minced meat molded around skewers and grilled until browned and cooked through.
Shami Kebab
Shami Kebab is a seasoned minced-meat patty bound with split chickpeas and sometimes egg, then pan-fried until browned.
Sheer Yakh
Sheer Yakh is a frozen Afghan milk dessert sweetened with sugar and traditionally perfumed with cardamom and nuts.
Shirin Palau
A sweet Afghan rice pilaf combining long-grain rice with sugar, raisins, carrots, orange-like citrus flavor, and nuts.
Shorwa
Shorwa is a hot Afghan meat soup with onions, tomatoes, and root vegetables in a savory broth.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.