18 Delicious Afghan Food Recipes Authentic

Savory spices, rich flavors, and heartwarming traditions—Afghan cuisine is a hidden gem waiting to be discovered in your kitchen. Whether you’re craving something hearty, looking to explore new cultures through food, or simply in search of your next culinary adventure, these 18 authentic Afghan recipes promise to transport your taste buds. Let’s dive into a world where every dish tells a story, and every bite brings us closer together.

Afghan Lamb Kebab with Yogurt Sauce

Skip the takeout—this Afghan Lamb Kebab with Yogurt Sauce is your ticket to flavor town. Serve it up at your next BBQ and watch it disappear.

Ingredients

• 1.5 lbs of lamb shoulder, cut into chunks
• A couple of garlic cloves, minced
• A splash of olive oil
• 1 tsp of ground cumin
• 1 tsp of paprika
• A pinch of salt
• 1 cup of plain yogurt
• A handful of fresh mint, chopped
• 1 tbsp of lemon juice

Instructions

1. Marinate the lamb with minced garlic, olive oil, cumin, paprika, and salt. Let it sit for at least 2 hours, or overnight for deeper flavor.
2. Thread the lamb onto skewers. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
3. Grill the kebabs on medium-high heat (about 375°F) for 4-5 minutes per side, or until nicely charred and cooked through.
4. While the kebabs grill, mix yogurt, chopped mint, and lemon juice in a bowl for the sauce. Chill until serving.
5. Let the kebabs rest for a couple of minutes off the grill. This keeps them juicy.

Juicy, charred lamb meets cool, tangy yogurt sauce—match made in heaven. Try wrapping them in warm flatbread with a drizzle of extra sauce for the ultimate bite.

Afghan Bolani with Potato and Leek Filling

Zesty and packed with flavor, this Afghan Bolani turns potatoes and leeks into a crispy, golden delight. Perfect for sharing or savoring solo, it’s a flatbread that’s all about the filling.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• A splash of water, just enough to bring the dough together
• A couple of tablespoons of olive oil, for cooking
• 2 large potatoes, boiled and mashed
• 1 leek, finely chopped
• A pinch of salt and pepper, to season
• A dash of cumin, for that warm, earthy flavor

Instructions

1. Mix the flour and water in a bowl until a soft dough forms. Knead for 5 minutes until smooth. Tip: Let the dough rest for 30 minutes covered with a damp cloth for easier rolling.
2. Heat a splash of olive oil in a pan over medium heat. Add the leek, cooking until soft, about 3 minutes.
3. Combine the mashed potatoes, cooked leek, salt, pepper, and cumin in a bowl. Mix well. Tip: Taste the filling now to adjust seasoning—it should be flavorful but not overpowering.
4. Divide the dough into 4 equal parts. Roll each into a thin circle on a floured surface.
5. Spread a quarter of the potato-leek mixture over half of each dough circle, leaving a small border. Fold the other half over and seal the edges. Tip: Use a fork to crimp the edges for a decorative touch and to ensure they’re sealed.
6. Heat a couple of tablespoons of olive oil in a large pan over medium-high heat. Cook each bolani for 2-3 minutes on each side until golden and crispy.

Light and flaky on the outside with a creamy, savory filling, this bolani is a textural dream. Serve it with a side of yogurt or chutney for dipping, or enjoy it straight off the pan—it’s that good.

Afghan Mantu Dumplings with Tomato Sauce

Never underestimate the power of Afghan Mantu Dumplings—these little pockets of joy, smothered in a tangy tomato sauce, are a game-changer for your dinner routine.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 lb ground beef (the leaner, the better)
• 1 onion, finely chopped (trust me, it’s worth the tears)
• 1 tsp salt (just enough to bring out the flavors)
• 1/2 tsp black pepper (for that little kick)
• 1 tbsp vegetable oil (a splash to keep things moving)
• 2 cups tomato sauce (homemade or store-bought, no judgment)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp turmeric (for that golden glow)
• 1 cup plain yogurt (the creamier, the better)
• A handful of fresh mint, chopped (for that fresh finish)

Instructions

1. In a large bowl, mix the flour with a pinch of salt and gradually add water until a dough forms. Knead for 5 minutes until smooth. Tip: Let the dough rest for 30 minutes covered with a damp cloth—it makes rolling easier.
2. While the dough rests, sauté the onion in oil until golden. Add the ground beef, salt, pepper, and garlic powder. Cook until the beef is browned. Tip: Drain excess fat for a lighter filling.
3. Roll the dough thin on a floured surface and cut into 2-inch squares. Place a teaspoon of filling in each, fold into triangles, and pinch edges to seal. Tip: Use a bit of water to help seal if needed.
4. Steam the dumplings in a steamer lined with parchment for 20 minutes. They’re done when the dough is translucent.
5. For the sauce, simmer tomato sauce with turmeric for 10 minutes. Serve the dumplings hot, topped with sauce, a dollop of yogurt, and a sprinkle of mint.

Wrapped in a delicate dough, these dumplings offer a juicy beef filling that contrasts beautifully with the creamy yogurt and vibrant tomato sauce. Try serving them on a platter for a shareable feast that’s as fun to eat as it is to make.

Afghan Chicken Karahi with Spices

Zesty and bold, this Afghan Chicken Karahi is your ticket to a flavor-packed dinner. **Marinate**, **sizzle**, and **devour**—it’s that simple.

Ingredients

• 2 lbs chicken thighs, skin-on for that crisp
• A generous glug of olive oil
• A couple of garlic cloves, minced
• A thumb-sized piece of ginger, grated
• 2 tsp cumin, because aroma
• 1 tsp turmeric, for that golden hue
• A pinch of chili flakes, adjust the heat
• A splash of water, to keep things saucy
• A handful of cilantro, chopped for freshness
• Salt, just enough to season

Instructions

1. **Mix** chicken with garlic, ginger, cumin, turmeric, chili flakes, and salt. Let it **marinate** for at least 30 minutes—overnight for deeper flavor.
2. **Heat** olive oil in a pan over medium-high. **Add** chicken, skin-side down, and **cook** until golden, about 5 minutes per side. Tip: Don’t crowd the pan; cook in batches if needed.
3. **Pour** in a splash of water, **reduce** heat to low, and **simmer** covered for 20 minutes. Tip: Peek occasionally to ensure it’s not drying out.
4. **Garnish** with cilantro and **serve** hot. Tip: Pair with naan to scoop up all the goodness.

Rich in spices, the chicken turns **tender** inside with a **crispy** skin. **Layer** it over steaming rice or **stuff** into wraps for a handheld feast.

Afghan Aushak with Leeks and Yogurt

Forget what you know about dumplings—Afghan Aushak is here to steal the spotlight. These leek-stuffed delights, drizzled with yogurt and mint, are a flavor bomb waiting to explode in your mouth.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• A splash of water, just enough to bring the dough together
• 2 large leeks, finely chopped (white and light green parts only)
• A couple of tablespoons of olive oil
• 1 teaspoon salt, plus a pinch for the yogurt
• 1 cup plain yogurt
• A handful of fresh mint leaves, chopped
• A dash of garlic powder
• 1 tablespoon dried mint
• A drizzle of olive oil for serving

Instructions

1. In a large bowl, mix 2 cups of flour with a pinch of salt. Gradually add water until a soft dough forms. Knead for 5 minutes until smooth. Let it rest under a damp cloth for 30 minutes.
2. While the dough rests, heat a couple of tablespoons of olive oil in a pan over medium heat. Add the chopped leeks and a teaspoon of salt. Cook until soft, about 5 minutes. Let cool.
3. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 3-inch circles.
4. Place a teaspoon of the leek mixture in the center of each circle. Fold over and seal the edges tightly.
5. Bring a large pot of salted water to a boil. Cook the dumplings in batches for 3-4 minutes until they float to the top.
6. In a small bowl, mix the yogurt with a pinch of salt and a dash of garlic powder.
7. Serve the Aushak hot, topped with the yogurt sauce, a sprinkle of dried and fresh mint, and a drizzle of olive oil.

Unbelievably tender with a slight chew, these dumplings are a perfect balance of savory leeks and tangy yogurt. Try serving them on a bed of sautéed spinach for an extra veggie kick.

Afghan Kabuli Pulao with Lamb and Carrots

Let’s dive straight into the heart of Afghan cuisine with this show-stopping Kabuli Pulao. **Bold flavors**, tender lamb, and sweet carrots come together in a dish that’s as vibrant as it is delicious.

Ingredients

• 2 cups basmati rice, rinsed until the water runs clear
• 1 lb lamb shoulder, cut into chunks
• 2 large carrots, julienned
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• A splash of vegetable oil
• A couple of cardamom pods
• 1 tsp cumin seeds
• A pinch of saffron threads, soaked in 2 tbsp warm water
• Salt, to make it sing
• 4 cups water, because hydration is key

Instructions

1. Heat a splash of vegetable oil in a large pot over medium-high heat. Brown the lamb chunks on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add the sliced onion and minced garlic. Sauté until golden, about 3 minutes. Tip: Don’t rush this step—the sweetness of the onions is crucial.
3. Toss in the cumin seeds and cardamom pods, stirring for 30 seconds until fragrant. This is where the magic starts.
4. Return the lamb to the pot. Add the julienned carrots, rinsed rice, and 4 cups of water. Season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek—steam is your friend here.
5. After 20 minutes, drizzle the saffron water over the rice. Cover and let it sit off the heat for 5 minutes. This lets the flavors marry and the rice fluff up perfectly.

Unbelievable how the tender lamb melts into the fragrant rice, while the carrots add a pop of sweetness. Serve it with a side of yogurt and a sprinkle of fresh cilantro for a meal that’s anything but ordinary.

Afghan Borani Banjan with Eggplant and Tomato

Spice up your dinner routine with this Afghan Borani Banjan—a cozy, flavorful dish that’s all about eggplant and tomatoes simmered to perfection.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• A couple of ripe tomatoes, chopped
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• A splash of olive oil
• 1 tsp ground turmeric
• 1 tsp ground coriander
• A pinch of salt
• 1/2 cup plain yogurt
• A handful of fresh mint, chopped

Instructions

1. Preheat your oven to 400°F. Lay the eggplant slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast for 20 minutes until golden. Tip: Flipping them halfway ensures even cooking.
2. While the eggplants roast, heat a splash of olive oil in a pan over medium heat. Add the onion and garlic, sautéing until soft—about 5 minutes.
3. Stir in the chopped tomatoes, turmeric, and coriander. Cook for another 10 minutes until the tomatoes break down into a saucy consistency. Tip: A pinch of sugar can balance the acidity of the tomatoes.
4. Layer the roasted eggplants in a serving dish, top with the tomato sauce, and dollop with yogurt. Garnish with fresh mint. Tip: Let it sit for 10 minutes before serving to let the flavors meld.

Amazingly creamy with a hint of spice, this dish pairs perfectly with warm flatbread or over a bed of fluffy rice for a heartier meal.

Afghan Sheer Khurma with Vermicelli and Milk

Viral desserts don’t always need fancy ingredients—sometimes, it’s the simplicity that slays. This Afghan Sheer Khurma? A creamy, dreamy vermicelli pudding that’s all about comfort and flavor.

Ingredients

• 1 cup vermicelli, broken into small pieces
• 4 cups whole milk (the richer, the better)
• A splash of rose water (about 1 tbsp)
• A couple of cardamom pods, crushed
• 1/2 cup sugar (adjust if you like it less sweet)
• A handful of chopped nuts (almonds, pistachios—go wild)
• A pinch of saffron threads (for that golden glow)

Instructions

1. Heat a large pot over medium heat. Toss in the vermicelli and toast until golden—about 2 minutes. Keep stirring to avoid burning.
2. Pour in the milk, stirring constantly to prevent the vermicelli from clumping. Tip: Use a wooden spoon for even stirring.
3. Add the crushed cardamom pods and saffron. Let the mixture simmer on low heat for 10 minutes, stirring occasionally.
4. Stir in the sugar and rose water. Cook for another 5 minutes until the sugar dissolves completely. Tip: Taste and adjust sugar if needed, but remember it’ll thicken as it cools.
5. Remove from heat and let it sit for 5 minutes. The pudding will thicken slightly—this is normal.
6. Garnish with chopped nuts before serving. Tip: For extra crunch, toast the nuts lightly before adding.

Out of this world creamy with a hint of floral from the rose water, this Sheer Khurma is a texture dream. Serve it warm or chilled—either way, it’s a bowl of comfort.

Afghan Naan Bread with Sesame Seeds

Zesty and bold, this Afghan Naan Bread with Sesame Seeds is your next kitchen adventure. **Tear into** warm, fluffy bread with a crispy sesame crust—perfect for scooping up dips or savoring solo.

Ingredients

• 3 cups of all-purpose flour, plus extra for dusting
• 1 tsp of salt, because flavor matters
• 1 tbsp of sugar, for that slight sweetness
• 1 packet (2 1/4 tsp) of active dry yeast, to get things rising
• 1 cup of warm water (about 110°F), not too hot, not too cold
• 2 tbsp of olive oil, plus a splash for greasing
• 1/4 cup of sesame seeds, for that crunch

Instructions

1. **Mix** the flour, salt, and sugar in a large bowl. Make a well in the center.
2. **Dissolve** the yeast in warm water and let it sit for 5 minutes until frothy. Tip: If it doesn’t froth, your yeast might be old.
3. **Pour** the yeast mixture and olive oil into the well. Stir until a dough forms.
4. **Knead** the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, add a bit more flour.
5. **Place** the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour or until doubled in size.
6. **Punch down** the dough and divide it into 4 equal pieces. Roll each into a oval shape, about 1/4 inch thick.
7. **Sprinkle** sesame seeds over each piece, pressing them lightly into the dough.
8. **Preheat** your oven to 475°F with a pizza stone or baking sheet inside. Tip: This mimics a tandoor oven’s heat.
9. **Bake** each naan for 5-7 minutes until puffed and golden. Watch closely to avoid burning.

Out of the oven, this naan is **unbelievably soft** with a nutty sesame crunch. Serve it warm with a dollop of yogurt or as a wrap for kebabs.

Afghan Sabzi Chalaw with Spinach and Rice

Kickstart your meal prep with this Afghan Sabzi Chalaw—a vibrant spinach and rice dish that’s as nutritious as it is Instagram-worthy.

Ingredients

• 2 cups basmati rice, rinsed until the water runs clear
• A big bunch of fresh spinach, roughly chopped (about 4 cups)
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• A splash of olive oil
• 1 tsp ground coriander
• 1 tsp ground cumin
• A couple of pinches of salt
• 4 cups water

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Toss in the sliced onion and sauté until golden, about 5 minutes.
2. Add the minced garlic, ground coriander, and cumin. Stir for 30 seconds until fragrant—don’t let it burn!
3. Throw in the chopped spinach and a couple of pinches of salt. Cook until the spinach wilts, roughly 3 minutes.
4. Add the rinsed basmati rice to the pot, stirring gently to mix with the spinach and spices.
5. Pour in 4 cups of water, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes—no peeking!
6. After 20 minutes, turn off the heat and let the rice sit, covered, for another 5 minutes to steam.
7. Fluff the rice with a fork, taste for salt, and adjust if needed.

Afghan Sabzi Chalaw boasts fluffy rice with tender spinach, all spiced to perfection. Serve it with a dollop of yogurt or a side of grilled meat for a meal that’s both comforting and exotic.

Afghan Kofta with Ground Meat and Herbs

Let’s dive into Afghan Kofta—juicy, herby meatballs that’ll steal the show at any dinner table. No fluff, just flavor bombs ready in under 30.

Ingredients

• 1 lb ground beef (or lamb, for the adventurous)
• A handful of fresh cilantro, chopped
• A couple of garlic cloves, minced
• 1 tsp cumin (trust me, it’s key)
• A splash of olive oil
• Salt, just enough to wake up the flavors
• 1 egg, to bind it all together

Instructions

1. Grab a bowl—mix the ground meat, cilantro, garlic, cumin, salt, and egg. Get in there with your hands; it’s the best tool.
2. Roll the mix into golf-ball-sized koftas. Pro tip: Wet your hands to prevent sticking.
3. Heat a splash of olive oil in a pan over medium-high. Wait until it shimmers—that’s your cue.
4. Add the koftas. Don’t crowd them; give each some space to get that perfect sear.
5. Cook for 4 minutes per side. Look for a golden crust—that’s where the magic is.
6. Lower the heat, cover, and let them cook through for another 5 minutes. Patience pays off here.

Bite into these koftas, and you’ll get a crispy outside with a melt-in-your-mouth center. Serve them over a heap of fluffy rice or stuff into pita with a dollop of yogurt.

Afghan Qorma with Chicken and Onion

Hit up your taste buds with this Afghan Qorma—a creamy, spiced chicken dish that’s all about deep flavors and tender bites. No fluff, just straight-up deliciousness.

Ingredients

• 2 cups of chicken, cut into chunks
• A couple of onions, thinly sliced
• A splash of vegetable oil
• 1 tbsp of garlic paste
• 1 tbsp of ginger paste
• A pinch of turmeric powder
• 1 tsp of coriander powder
• 1 tsp of cumin powder
• A handful of chopped cilantro
• Salt, just enough to season
• 1 cup of water

Instructions

1. Heat a splash of vegetable oil in a pan over medium heat until it shimmers.
2. Throw in the sliced onions and cook until golden brown, about 5 minutes.
3. Add the garlic and ginger paste, stirring for a minute until fragrant.
4. Toss in the chicken chunks, browning them on all sides for about 3 minutes.
5. Sprinkle in the turmeric, coriander, and cumin powder, mixing well to coat the chicken.
6. Pour in 1 cup of water, bring to a boil, then simmer covered for 20 minutes on low heat.
7. Uncover, stir in the chopped cilantro, and cook for another 5 minutes until the sauce thickens.
8. Season with salt, give it a final stir, and take it off the heat.

The chicken turns melt-in-your-mouth tender, swimming in a rich, aromatic sauce. Serve it over a bed of fluffy rice or with warm naan to scoop up every last bit.

Afghan Shorwa with Beef and Vegetables

Pack your bowls for a flavor bomb—Afghan Shorwa is here to warm your soul with tender beef and vibrant veggies, all simmered to perfection.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• A couple of carrots, chopped
• 2 medium potatoes, diced
• 1 onion, finely chopped
• A splash of olive oil
• 4 cups beef broth
• 1 tsp ground coriander
• 1 tsp turmeric
• Salt, just enough to season
• A handful of fresh cilantro, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat until it shimmers.
2. Add the beef cubes, searing until they’re browned on all sides—about 5 minutes. Tip: Don’t overcrowd the pot to get a perfect sear.
3. Toss in the chopped onion, stirring until it’s soft and golden, about 3 minutes.
4. Sprinkle in the ground coriander and turmeric, stirring for 30 seconds to wake up the spices.
5. Pour in the beef broth, scraping the bottom to mix in all those tasty bits.
6. Add the carrots and potatoes, then bring everything to a boil.
7. Reduce the heat to low, cover, and let it simmer for 1.5 hours until the beef is fork-tender. Tip: Check occasionally to ensure it’s not boiling too hard.
8. Season with salt, then stir in the fresh cilantro right before serving. Tip: Cilantro adds a fresh kick, but parsley works too if you’re not a fan.

Now, the beef should melt in your mouth, and the broth? Rich, aromatic, and packed with veggie goodness. Serve it with a side of naan to scoop up every last drop.

Afghan Firni with Cardamom and Rose Water

Viral desserts don’t always need flashy toppings—sometimes, it’s the silky, fragrant ones that steal the show. This Afghan Firni is your next obsession, blending cardamom’s warmth with rose water’s floral punch.

Ingredients

• 1/2 cup of rice flour (the fine stuff, not the grainy kind)
• 4 cups of whole milk (go full-fat for that creamy dreaminess)
• 1/2 cup of sugar (sweeten the deal just right)
• 1 tsp of ground cardamom (freshly ground kicks it up a notch)
• A splash of rose water (about 1 tbsp, but hey, follow your nose)
• A pinch of saffron threads (optional, but golden vibes are everything)
• A couple of chopped pistachios for garnish (because crunch is life)

Instructions

1. Grab a heavy-bottomed pot—this is your firni’s best friend to prevent scorching.
2. Whisk together rice flour and a cup of milk until smooth. No lumps allowed—smooth operator only.
3. Pour in the rest of the milk and sugar, then crank the heat to medium. Stir non-stop for 10 minutes until it starts thickening. Tip: If it coats the back of a spoon, you’re golden.
4. Slide in the cardamom and rose water. Keep stirring for another 5 minutes—patience is key here.
5. Kill the heat. Let it sit for a minute, then sprinkle saffron if you’re feeling fancy.
6. Pour into bowls and chill for at least 2 hours. Firni’s like a fine wine—better with time.
7. Top with pistachios right before serving. Because we eat with our eyes first, right?

Lusciously creamy with a floral whisper, this firni’s a texture dream. Serve it in tiny cups for a cute twist or go big with a family-style bowl—either way, it’s disappearing fast.

Afghan Badinjan Burani with Eggplant and Garlic

Craving something bold and garlicky? This Afghan Badinjan Burani is your next kitchen adventure—eggplant smothered in a garlicky tomato sauce, topped with yogurt. It’s a flavor bomb.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• A splash of olive oil
• 4 garlic cloves, minced
• A couple of tomatoes, diced
• 1 tsp ground coriander
• 1/2 tsp turmeric
• A pinch of salt
• 1 cup plain yogurt
• A handful of fresh cilantro, chopped

Instructions

1. Preheat your oven to 400°F. Lay the eggplant slices on a baking sheet, drizzle with olive oil, and bake for 20 minutes until golden. Tip: Flipping them halfway ensures even cooking.
2. While the eggplants bake, heat a splash of olive oil in a pan over medium. Add the garlic, sauté for 30 seconds until fragrant.
3. Toss in the tomatoes, coriander, turmeric, and salt. Cook for 5 minutes, stirring occasionally, until the tomatoes break down. Tip: A splash of water helps if it’s sticking.
4. Layer the baked eggplants in a dish, pour the tomato sauce over, and dollop with yogurt. Tip: Let it sit for 10 minutes before serving to let the flavors marry.
5. Garnish with cilantro and serve warm.

Juicy eggplants meet a garlicky tomato punch, cooled by creamy yogurt. Serve it with warm naan for scooping up every last bit.

Afghan Halwa with Carrots and Nuts

Yes, you need this Afghan Halwa in your life—think sweet, spiced carrots meets crunchy nuts in a dessert that’s all kinds of cozy.

Ingredients

• 4 cups of grated carrots (packed, like you mean it)
• A splash of water (just enough to get things going)
• 1 cup of sugar (because sweet is the goal)
• A couple of cardamom pods (for that signature spice)
• A handful of mixed nuts (almonds, pistachios, go wild)
• 2 tbsp of ghee (butter’s richer cousin)

Instructions

1. Grab a heavy-bottomed pan and toss in the carrots with that splash of water. Cook on medium heat until they’re soft, about 10 minutes. Tip: Keep stirring to avoid any sticking.
2. Once the carrots are mushy, add the sugar and cardamom. Stir like your dessert depends on it (because it does) until the sugar melts and the mix thickens, about 15 minutes.
3. In a separate pan, heat the ghee over medium and toast the nuts until golden, about 3 minutes. Tip: Watch them like a hawk—nuts burn fast.
4. Fold the toasted nuts into the carrot mix, saving a few for garnish. Cook together for another 5 minutes to let the flavors marry.
5. Pour the halwa into a dish, top with the reserved nuts, and let it cool slightly before diving in. Tip: It firms up as it cools, so patience pays off.

Look at that glossy, nutty masterpiece. Serve it warm with a dollop of cream or chill it for a firmer bite—either way, it’s a texture dream.

Afghan Ashak with Scallions and Mint

Viral Afghan Ashak with Scallions and Mint is here to **elevate** your dinner game. **Fold** in the flavors of Kabul with this dumpling delight that’s **packed** with fresh herbs and a tangy tomato sauce.

Ingredients

• 2 cups of all-purpose flour
• A splash of water, just enough to knead
• A bunch of scallions, finely chopped
• A handful of fresh mint leaves, chopped
• 1 tbsp of garlic, minced
• A couple of tbsp of olive oil
• 1 cup of tomato sauce
• A pinch of salt
• A dash of ground black pepper
• 1/2 cup of Greek yogurt for serving

Instructions

1. **Mix** the flour and water in a bowl until a dough forms. Knead for 5 minutes until smooth. Tip: Let the dough rest for 30 minutes for easier rolling.
2. **Sauté** scallions, mint, and garlic in olive oil over medium heat for 2 minutes. Season with salt and pepper.
3. **Roll** the dough into thin circles. Place a spoonful of the scallion mix in the center of each circle.
4. **Fold** the dough over the filling to create half-moons. Press edges to seal. Tip: Use a bit of water on the edges if they’re not sticking.
5. **Boil** the dumplings in salted water for 3-4 minutes until they float to the top.
6. **Heat** the tomato sauce in a pan. Tip: Add a splash of water if it’s too thick.
7. **Serve** the Ashak hot, topped with tomato sauce and a dollop of Greek yogurt.

Kick back and enjoy the **soft, pillowy** dumplings against the **zingy** tomato sauce. **Pair** with a minty yogurt dip for an extra refresh.

Afghan Mastawa with Rice and Lamb

Savory, spiced, and utterly comforting—this Afghan Mastawa is your next kitchen adventure. **Bold flavors** and tender lamb meet fluffy rice in a dish that’s as hearty as it is flavorful.

Ingredients

• 2 cups basmati rice, rinsed
• 1 lb lamb shoulder, cubed
• a splash of olive oil
• 1 large onion, diced
• a couple of garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 4 cups chicken broth
• a handful of raisins
• a pinch of salt

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. **Tip:** Let the oil get hot but not smoking.
2. Add the diced onion and minced garlic, sauté until golden, about 5 minutes.
3. Toss in the lamb cubes, browning them on all sides. **Tip:** Don’t overcrowd the pot to ensure even browning.
4. Stir in the cumin, coriander, and turmeric, coating the lamb and onions evenly.
5. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 1 hour until the lamb is tender.
6. Add the rinsed basmati rice and raisins to the pot, stirring gently. **Tip:** The rice should be just submerged under the liquid.
7. Cover and simmer for another 20 minutes, or until the rice is fluffy and has absorbed all the liquid.
8. Season with a pinch of salt, fluff the rice with a fork, and let it sit covered for 5 minutes off the heat.

Rich and aromatic, this Mastawa boasts tender lamb and plump raisins nestled in perfectly cooked rice. Serve it with a side of yogurt for a creamy contrast.

Conclusion

Journey through the rich flavors of Afghanistan with these 18 authentic recipes that promise to bring a taste of its culinary heritage right into your kitchen. Whether you’re a seasoned chef or a curious foodie, there’s something here to delight your palate. Don’t forget to share which recipe stole your heart in the comments below and spread the love by pinning this article on Pinterest. Happy cooking!

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