#61 Afghanistan
- Jen
- Apr 5, 2023
- 3 min read
Afghanistan’s cuisine takes elements from its neighbours: spices from India, herbs from Iran, and central Asia and Afghanistan have filled dumplings in common. Cumin, cinnamon and cardamom are standard spices; coriander and mint are typical herbs. Dried mint is used a lot in cooking and is a key flavour of yoghurt sauces, which accompany many dishes.
The internet lists rice as the staple food. If rice is staple, then bread must be similarly essential as you will almost always find bread with rice. Bread takes the form of naans, flatbreads cooked on the side of clay ovens. Meat is of course halal, which means there is no pork; beef and mutton are common.
As has been widely reported on, the reality of life in Afghanistan right now is terrifying, particularly for women. For this reason, I took this blog as a fundraising opportunity for ActionAid. I invited 11 of my CrossFit gal-pals over for a feast of Afghan food, and their generosity meant we raised £138 to support women and girls less fortunate than ourselves.
Indisputably the national dish of Afghanistan and one for feeding a crowd on special occasions, kabuli pulao is the centrepiece of any celebration table. This aromatic and gently spiced rice dish is piled high with tender pieces of lamb or mutton and topped with glistening sweet carrot and juicy plump raisins. Delightful. (https://afghancooks.com/kabuli-pulao-recipe/)
Another celebration dish is aushak. Aushak are boiled dumplings filled with leeks and served with two sauces: a filling tomato & lentil sauce, and a garlic-herb yoghurt sauce. Hand-forming aushak for a crowd is time-consuming and families usually sit together to make them. I fast-forwarded the process somewhat by using a pack of frozen dumpling wrappers from my local Korean & Japanese shop.
Borani banjan is how Afghans love to eat aubergine. This popular side-dish consists of layers of fried aubergine, tomatoes and onion, baked together and served with herby yoghurt sauce. With plenty of naan to mop up the juices, this is rich and tasty enough to be a meal in on its own.
Salata, like the naan bread, is ubiquitous with multi-dish meals. Afghan salad is like a lighter Greek salad. Freshly chopped cucumber, tomato, onion and spring onions are dressed simply with lemon juice and both fresh and dried dill and mint. It’s crispy and zingy, and provides welcome refreshment alongside the other rich, starchy dishes.
Dried pulses are an important source of nutrition through harsh winters in Afghanistan. Lentils are used in sauces, like for the aushak, and chickpea curries are popular. Although Indian in origin, chana masala is not too different to a traditional Afghan chickpea dish, and is packed with spicy nutritious and delicious flavour. (https://www.cookwithmanali.com/chana-masala/)
Kulcha-e-birinji are made and eaten for Afghan new year, which falls on the spring equinox. (Note: I did not know this fact at the time of eating; it’s mere coincidence that I made these biscuits in time for spring.) Kulcha-e-birinji are light, crumbly, cardamom flavoured biscuits made with rice flour and butter, perfect with a mug of cardamom-infused tea, which is the favoured brew served after a meal in Afghanistan.
Pictured with the kulcha-e-birinji is some tahini caramel shortbread. It’s perhaps not authentically Afghan, but this recipe is from Ottolenghi, and it’s absolutely, positively scrumptious.
Tasty food, fabulous company, and raised some money for a good cause :)
Next: LITHUANIA.
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