Flavors of Afghanistan – 20 Recipes from My Kitchen Hearth
About This Cookbook
This book is a reflection of ten years of my journey in cooking—one that has taught me the importance of health, balance, and mindful nourishment. In a world shaped by constant promotion and distraction, I believe in returning to honest, wholesome food. Inspired by my kitchen traditions and created for my three children, this collection brings together 20 iconic Afghan dishes, including Kebab, Qorma, Kichiri, Ashak, Firni, and more. These recipes are more than meals—they are heritage, memory, and the story of a life shared through food.
Contents(0 recipes)
Kabili Pulao (Kabuli Pulao)
This Kabili serves six people made with Basmati rice. Ingredients: 1. 3 cups of rice 2. 4 lbs. of bone-in mutton 3. 2 onions, chopped 4. ½ cup peeled and slivered almonds and pistachios 5. ½ cup water, or as needed 6. 1 cup red raisins for Pulao 7. 5 large carrots 8. 2 tbsp black pepper (murch-e seya) 9. ½ tbsp cardamom (Heyl Chai) 10. 1 cup color or roasted onions (½ cup of roasted onions) 11. 2 tbsp salt 12. 2 cups vegetable oil Cooking Method: Boil the pistachios in water for two minutes and boil the almonds in water for two minutes. Put both in a flat Challow to drain and peel. Cut the meat and put it in the pot, of course, after washing, then add the onions, each cut into four pieces. Add salt and water until the meat is almost submerged, then close the pot to cook a little, then add the color, let the meat cook completely, then remove the meat from the ice and put it in a flat bowl until the water is completely down. Strain the ice cream again. First, we will kill in Strainer and then in drain rice. Put these ingredients aside and then add the oil to the pot that we put on the fire. First, fry the raisins a little, drain them, and then fry the turmeric (zarchooba) that we have already peeled and sliced. We throw it like raisins in a bowl and then fry the meat. Put it in a saucepan and then turn off the heat until the oil is a little cool, then add the ice and let it boil, then wash the rice in water about 2 hours ago. Add the Stew and oil, then add the salt. Cover the pot and bring the rice to a boil. Reduce the heat by half and cook until the rice absorbs its water and you can hear the sound of the pot. Then reduce the heat to the lowest level, add black pepper (murch-e seya) and cardamom (Heyl Chai), and mix well with the salt. Next, empty the center of the pot and add the raisins, carrots, and meat. Pile the rice on top, place a clean cloth over it, cover the pot, and turn off the heat. Let it steam for 20 to 30 minutes. After that, the Kabili Pulao is ready to serve. Arranging the Rice in the Ghori (long, flat serving dish): 1. Remove the meat from beneath the rice. 2. Separately take out the carrots, almonds, pistachios, and raisins. On the platter, first spread about two rice ladles (kafgir) of rice. Place a sufficient amount of meat over the rice, then cover it with another layer of rice. Add the carrots, raisins, and pistachios on top as garnish. The rice is now ready to be served.
Dried Meat Rice (Landi Pulao)
This Pulao serves six people and is made with Basmati rice. Ingredients: 1. 3 cups of rice 2. 4 large pieces of meat (soaked in warm water overnight) 3. 2 onions 4. ¼ cup vegetable oil 5. 1 cup food coloring 6. 1 tbsp spice (Masala) 7. 1 tbsp salt Cooking Method: The difference in Landi Pulao is that the meat is soaked in warm water overnight. The next day, it is washed thoroughly to remove excess salt. No additional salt is added to the meat Stew. If the meat is very fatty, very little oil is added to the rice. All other steps are the same as regular Pulao.
Chicken Rice (Morgh Pulao)
This chicken Pulao serves six people. Ingredients: 1. 3 lbs. of bone-in chicken 2. 2 onions 3. 1 tbsp whole cardamom (Heyl Chai) or spice (Masala) mix 4. 3 cups of rice 5. ½ cup of food coloring (for the pot) 6. ¼ cup of oil, as needed 7. 2 tbsp salt 8. 3 cups water, 1 tbsp spice (Masala) Cooking Method: First, cook the chicken with onions, salt, cardamom (Heyl Chai), spice (Masala), boiling water, and food coloring until the meat is tender. Then place the chicken in a Strainer to remove the liquid and strain the Stew. Cook the rice in boiling water until nearly done, then drain it. Add the chicken Stew with salt and oil to steam the rice. Hollow out the center of the rice, place the chicken inside, cover it with the rice so the chicken is hidden, and cook over low heat to soften and let it steam. Finally, serve the chicken Pulao in a ghori (A kind of dish used in Afghanistan) as it was in the pot.
Mung Bean Rice (Mash Pulao)
This Pulao serves six people and is made with Basmati rice. Ingredients: 1. 1 cup mung beans (mash) 2. 4 cups rice 3. 1 onion 4. 1 cup oil 5. ½ cup food coloring 6. 1 tbsp spice (Masala) 7. 1 tbsp salt 8. 25 pieces of dried peach slices (kishta) Cooking Method: First, finely chop the onion in a food processor. Wash the mung beans (mash) with cold water and cook them in a pot until they are nearly tender. Add the rice, food coloring, and salt, and cook slightly. Add the dried peach slices (kishta), which has been previously fried in oil, along with a little sugar on top, and mix in the spice (Masala). Once the rice is partially cooked, stir well and steam it for 20–30 minutes. The mash Pulao is then ready to serve. Note: If the dried peach slices (kishta) are not added during cooking, mash Pulao can be eaten with jams. To sweeten dried peach slices (kishta), sprinkle a little sugar after frying. The fried dried peach slices (kishta) can also be placed in the center of the rice before steaming.
Plain Steamed Rice (Challow)
This Challow serves six people and is made with Basmati rice. Ingredients: 1. 3 cups rice 2. ¼ cup vegetable oil 3. 1 tbsp cumin seeds (zeera) (or ¼ cup cumin extract) (zeera) 4. ½ tsp cardamom seeds (Heyl Chai) 5. 1 tbsp salt Cooking Method: Pour enough water into a pot and place it over medium heat until it boils. Meanwhile, wash the rice and soak it in water for 10–15 minutes. Drain the rice using a Strainer and rinse with cold water. Add the drained rice to the boiling water, along with salt and oil. The water level should be about half an inch (or one finger) above the rice. Once the water comes to a boil, reduce the heat to medium. When the rice reaches the desired tenderness, add cumin (zeera) and cardamom (Heyl Chai). Gather the rice in the center of the pot, place a clean cloth over it, and cover the pot with the lid. Steam for 20–30 minutes. The Challow is now ready to serve.
Kichiri (Kichiri)
This Kichiri serves six people. Ingredients: 1. 2 cups sweet rice (bering-e lak) 2. 1 cup mung beans (mash) 3. 1 onion 4. 1 cup tail fat oil (or substitute with clarified butter/ghee) (donbe) 5. 1 cup Crackling Kebab (Jah Jaq) 6. 1 tbsp cloves (mekhak) and large cardamom (hayl-e kalān) 7. ½ cup caramelized onion paste or 1 cup fried onions (peyaz-e beryan) Cooking Instructions: Blend the onion with water in a blender (Makhloot-kon) until smooth. Pour the blended onion into a pot with the mung beans (mash) and cook until the mung beans (mash) are tender. Add the rice, salt, tail fat, oil, rendered tail fat, and caramelized onion paste along with enough water. Bring everything to a boil. Reduce the heat to half and cook until the rice is fully cooked and the flavors are well absorbed. Let it steam (dam pokht) for 1 to 1.5 hours. Serve hot with chutney and/or a salad made with minced oranges.
Heart and Liver Stew (Qorma-e Deljigar)
This stew is for six people. Ingredients: 1. 3 lbs. mixed heart and liver 2. 3 onions 3. 1 tbsp fresh grated garlic and ginger (Zanjabeel) 4. 2 tbsp tomato paste (rub-e badenjan rumi) 5. 1 tbsp spice (Masala) or use a mix of coriander, cumin (zeera), and pepper 6. ½ cup oil 7. 1 cup water Cooking Instructions: First, cut the heart and liver into small pieces. Sauté them with garlic, ginger (Zanjabeel), and salt in oil. Then add all the remaining ingredients above and cook until the oil separates and rises to the top (this indicates it is done). Enjoy your meal.
Head and Trotters Stew (Shorba-e Kala Pacha)
This Stew is prepared from the head, trotters, tripe (shekamba), or stomach. The head must be with the skin. Ingredients: 1. 1 head with 4 trotters (pacha) and its tripe (shekamba) 2. 2 onions 3. 1 tsp black cardamom (Heyl Chai) and cloves (mekhak) 4. 2 tbsp salt 5. ½ cup chickpeas (Dal-e Nakhod) Cooking Instructions: Thoroughly clean the head and trotters. The trotters must be scrubbed until the skin is pearly white, with no blackness remaining. Place them in a pot with the tripe (shekamba), onions, salt, spices (masala), and enough water. Cook until very tender. Finally, add the chickpeas (Dal-e Nakhod), adjust the water and salt, and cook until the chickpeas (Dal-e Nakhod) are soft. Serve like a regular Stew.
Shinwari Rosh Markow (Afghan Slow-Cooked Lamb)
Ingredients 1.5–2 kg lamb (bone-in pieces, preferably shoulder or ribs) 1–2 tbsp lamb fat or oil (optional, but traditional) 1–1.5 tbsp salt (to taste) 1–2 cups water 1 large onion (optional, sliced) 2–3 green chilies (optional) Instructions Prepare the Meat Wash the lamb pieces and pat them dry. Leave some fat on the meat for better flavor. Season Simply Rub the lamb with salt. Traditional Shinwari style uses very minimal seasoning. Layer the Pot Place the lamb in a heavy pot. Add lamb fat (if using), onions, and green chilies. Add Water Pour in 1–2 cups of water—just enough to prevent burning (not to fully cover the meat). Seal and Cook Slowly Cover the pot tightly. Cook on low heat for 2–3 hours. Do not stir often Let the meat cook in its own juices Final Stage (Optional) Once tender, increase heat slightly to let excess liquid evaporate and allow the meat to brown lightly in its own fat. Serving Serve hot with: Fresh naan Raw onions or salad Green tea or yogurt on the side
Teapot Stew (Chainaki)
Chainaki is a slow-cooked lamb stew prepared in a sealed pot (often clay or metal), cooked over low heat for several hours. The word “chainaki” comes from the pot itself in which the dish is made. Key Ingredients: Lamb (with bones for flavor) Tomatoes Onions Potatoes Garlic Green chili (optional) Salt and simple spices How it’s Cooked: All ingredients are layered raw into a pot, sealed tightly, and then slow-cooked in its own juices—traditionally in a tandoor or over low flame. No water is usually added, which makes the flavor rich and concentrated. Why it’s Special: Very simple but deeply flavorful Represents authentic Afghan home cooking Often served in the same pot it’s cooked in Popular as a comfort and family dish Taste & Texture: Tender, fall-apart meat Natural, rich broth from vegetables and lamb Lightly spiced but very aromatic
Do Pyaza
It’s a savory meat dish (usually lamb or beef) where onions are both cooked down for depth and added later for texture and sweetness. Key Ingredients: Lamb or beef Onions (lots of them) Tomatoes Garlic Green chili (optional) Basic spices (salt, black pepper, turmeric) How it’s Cooked: Meat is cooked with garlic and spices. A large portion of onions is added early and cooked until soft. Tomatoes are added to create a rich base. More sliced onions are added later, keeping some texture and freshness. Why it’s Special: Rich, slightly sweet onion flavor Simple ingredients but very satisfying A classic home-style Afghan comfort dish Taste & Texture: Tender meat Thick, flavorful sauce Soft and slightly crunchy onions combined
Lamb Degi (Afghan Lamb in a Sealed Pot)
Ingredients 1.5–2 kg lamb (bone-in pieces) 2 tbsp lamb fat or oil 1.5 tbsp salt (to taste) 1 tsp black pepper 1–2 cups water 1 large onion (sliced) 3–4 cloves garlic (optional) 2–3 green chilies (optional) Instructions Prepare the Meat Wash and cut the lamb into medium pieces. Keep some fat for better flavor. Season Add salt and black pepper to the meat and mix well. Arrange in the Pot (Deg) Place the lamb in a heavy pot. Add onion, garlic, chilies, and lamb fat. Add Water Pour in a small amount of water (do not cover the meat). Seal the Pot Cover tightly. Traditionally, the lid is sealed with dough to trap steam. Slow Cook Cook on very low heat for 2–3 hours. Let the meat cook in its own juices without stirring. Finish Once tender, remove the lid and let it cook a bit longer until slightly browned. Serving Serve hot with naan Add fresh onions or lemon on the side
Miandara Yellow Kebab (Afghan Spiced Lamb Kebab)
Ingredients 1 kg lamb (boneless, cut into small cubes) 2 onions (finely chopped or grated) 3 cloves garlic (crushed) 1 tsp turmeric (gives the yellow color) 1 tsp black pepper 1–1.5 tsp salt (to taste) 2 tbsp oil or melted lamb fat 1 tbsp lemon juice (optional) Instructions Prepare the Meat Cut the lamb into small, even pieces. Make the Marinade In a bowl, mix onion, garlic, turmeric, salt, black pepper, oil, and lemon juice. Marinate Add the lamb and mix well. Cover and let it marinate for at least 2–4 hours (overnight is better). Skewer the Meat Thread the marinated lamb onto skewers. Grill Cook over hot charcoal or grill, turning occasionally, until fully cooked and slightly charred. Serving Serve with naan Add fresh onions, lemon wedges, and green chutney
Mahicha Pulao (Afghan Lamb Shank Pulao)
Ingredients 4 lamb shanks (mahīcha) 3 cups basmati rice 2 onions (sliced) 3–4 cloves garlic (crushed) 1 tsp black pepper 1–1.5 tbsp salt (to taste) 1 tsp cumin (optional) 1–2 cinnamon sticks (optional) 4–5 cups water or broth 3 tbsp oil or lamb fat Instructions Prepare the Lamb Shanks Wash the lamb shanks and set aside. Cook the Meat In a large pot, heat oil and sauté onions until golden. Add garlic and lamb shanks. Cook for a few minutes. Add Water & Simmer Add water, salt, black pepper, and optional spices. Cover and simmer on low heat for 1.5–2 hours until the meat is very tender. Prepare the Rice Wash and soak the rice for 20–30 minutes. Cook the Rice Remove the lamb and set aside. Use the broth to cook the rice (add more water if needed). Boil until rice is about 80% cooked, then drain if necessary. Layer (Dum Cooking) Place rice back in the pot and arrange the lamb shanks on top. Cover tightly and cook on very low heat for 20–30 minutes. Final Touch Let the rice steam and absorb flavor fully. Serving Serve hot with the lamb shank on top of the rice Garnish with raisins and carrots (optional, for Kabuli style) Serve with salad or yogurt
Mantu (Afghan Steamed Dumplings with Meat and Yogurt Sauce)
Ingredients For the Dough: 3 cups all-purpose flour 1 tsp salt 1–1.5 cups water For the Filling: 500 g ground beef or lamb 2 onions (finely chopped) 2 cloves garlic (minced) 1 tsp salt 1 tsp black pepper 1 tsp ground coriander (optional) For the Tomato Sauce: 2 tbsp oil 2 cloves garlic (crushed) 2 cups tomato sauce or crushed tomatoes Salt and pepper to taste For the Yogurt Sauce: 2 cups plain yogurt 2 cloves garlic (crushed) Pinch of salt Topping: 1 cup cooked split chickpeas (optional) 1 tsp dried mint 1–2 tbsp oil (for drizzling) Instructions Prepare the Dough Mix flour and salt, add water gradually, and knead into a soft dough. Cover and rest for 30 minutes. Make the Filling In a bowl, mix ground meat, onions, garlic, salt, pepper, and coriander. Roll and Shape Roll the dough thin and cut into small squares. Place a small amount of filling in each square and fold into dumplings. Steam the Mantu Arrange dumplings in a steamer and cook for 30–40 minutes until fully cooked. Prepare the Sauces Cook garlic in oil, add tomato sauce, and simmer for 10–15 minutes. Mix yogurt with garlic and salt. Assemble Place mantu on a serving dish. Top with yogurt sauce, then tomato sauce. Add chickpeas, dried mint, and a little oil on top. Serving Serve warm as a main dish or appetizer.
Afghan Shami Kebab
Ingredients 500 g ground beef or lamb 1 small onion (finely chopped) 2 cloves garlic (minced) 1 egg ½ cup breadcrumbs (or chickpea flour) 1 tsp salt 1 tsp black pepper 1 tsp ground coriander ½ tsp cumin (optional) 2 tbsp fresh cilantro (chopped, optional) Oil for frying Instructions Prepare the Mixture In a bowl, combine ground meat, onion, garlic, egg, breadcrumbs, salt, pepper, coriander, cumin, and cilantro. Mix well until fully combined. Shape the Kebabs Take small portions and shape into flat, round patties. Heat the Oil Heat oil in a pan over medium heat. Fry the Kebabs Fry the patties for 4–5 minutes on each side until golden brown and fully cooked. Drain Remove and place on paper towels to absorb excess oil. Serving Serve hot with naan or rice Add fresh salad, onions, and chutney
Firni (Afghan Custard)
Ingredients 4 cups milk 4 tbsp cornstarch ½ cup sugar (adjust to taste) 1 tsp cardamom powder 1–2 tbsp rosewater (optional) 2 tbsp chopped pistachios or almonds (for garnish) Instructions Mix the Cornstarch In a small bowl, dissolve the cornstarch in ½ cup of cold milk. Set aside. Heat the Milk In a pot, bring the remaining milk to a gentle simmer over medium heat. Add Sugar and Flavor Stir in the sugar and cardamom until fully dissolved. Thicken the Custard Slowly add the cornstarch mixture while stirring continuously to prevent lumps. Cook until the mixture thickens to a smooth, creamy consistency. Add Rosewater Stir in rosewater (if using) and mix well. Cool and Set Pour into serving bowls and let it cool. Refrigerate for 2–3 hours until set. Serving Garnish with chopped pistachios or almonds Serve chilled
Jelabi (Jalebi)
Deep-fried sweet spirals soaked in sugar syrup, crispy on the outside and juicy on the inside. Ingredients For the batter: 1 cup all-purpose flour 2 tbsp cornflour (optional, for crispiness) ½ cup yogurt ½ cup water (as needed) ¼ tsp baking soda 1 tsp sugar For the sugar syrup: 1½ cups sugar ¾ cup water ½ tsp cardamom powder 1 tsp lemon juice (prevents crystallization) A few saffron strands (optional) For frying: Oil or ghee Instructions Prepare the Syrup In a pot, combine sugar and water. Bring to a boil until slightly sticky. Add cardamom, lemon juice, and saffron. Keep warm. Make the Batter Mix flour, cornflour, yogurt, sugar, and baking soda. Add water gradually to form a smooth, thick but pourable batter. Rest for 30–60 minutes. Heat the Oil Heat oil or ghee in a pan on medium heat. Shape the Jalebi Pour batter into a piping bag or squeeze bottle. Pipe spiral shapes directly into hot oil. Fry Until Crispy Fry until golden and crisp on both sides. Soak in Syrup Immediately dip hot jalebi into warm sugar syrup for 20–30 seconds. Serving Serve warm for best taste Often enjoyed with tea or milk
Afghan Kebab (Grilled Minced Meat Kebab)
Ingredients 500 g ground lamb or beef 1 large onion (finely grated and squeezed) 2 cloves garlic (minced) 1 tsp salt (to taste) 1 tsp black pepper 1 tsp ground coriander ½ tsp cumin (optional) 2 tbsp fresh cilantro (chopped, optional) 1 tbsp oil or melted fat Instructions Prepare the Mixture In a large bowl, combine ground meat, grated onion, garlic, salt, pepper, coriander, cumin, cilantro, and oil. Mix Well Knead the mixture for a few minutes until it becomes sticky and well combined. (This helps the kebab hold together on the grill.) Rest the Mixture Cover and refrigerate for at least 1–2 hours for better flavor and texture. Shape the Kebabs Take portions of the mixture and press them firmly onto skewers, shaping into long flat kebabs. Grill Cook over hot charcoal or grill, turning occasionally until fully cooked and slightly charred. Serving Serve hot with naan bread Add fresh onions, tomatoes, and green chutney Often enjoyed with yogurt or salad Tip
Qorma-e Murgh (Afghan Chicken Qorma)
A traditional Afghan chicken curry cooked in a rich onion and tomato gravy, lightly spiced and full of comforting flavor. Often served with rice or naan. Ingredients 1 kg chicken (bone-in pieces) 3 large onions (finely sliced) 2 tomatoes (chopped or blended) 3 cloves garlic (minced) 1 tsp ginger (grated or paste) 1–1½ tsp salt (to taste) 1 tsp black pepper 1 tsp ground coriander ½ tsp turmeric ½ tsp cumin (optional) 3–4 tbsp oil 1–2 cups water Instructions Fry the Onions Heat oil in a pot and cook onions until golden brown. Add Garlic and Spices Add garlic, ginger, salt, black pepper, coriander, turmeric, and cumin. Stir well. Add Chicken Add chicken pieces and cook until lightly browned and coated with spices. Add Tomatoes Stir in chopped or blended tomatoes. Cook until they soften and form a thick sauce. Simmer Add water, cover, and let it simmer on low heat for 30–40 minutes until chicken is tender. Final Adjustment Cook uncovered for a few minutes to thicken the gravy to your desired consistency. Serving Serve hot with steamed rice (challow) or naan Garnish with fresh cilantro and sliced onions