Afghanistan

What is the national dish of Afghanistan?

Afghanistan’s national dish is Kabuli palau, often also written Qabuli pulao. Lamb, or less often chicken, is first cooked with onions into a rich stock. Parboiled long-grain rice then cooks in it, seasoned with cumin, cardamom and a spice blend that Afghans call char masala. The meat is hidden under the rice. On top go strips of carrot and raisins glazed in oil with a little sugar, and sometimes almonds and pistachios. The rice should be fluffy, with grains that do not stick together. Kabuli palau is served at celebrations, on holidays and for guests, often on one large shared platter. On ordinary days families cook simpler rice dishes such as chalau, plain white rice served with a stew.

What do people eat in Afghanistan?

The basis of every meal is naan, a long flat bread that many families buy from a baker with a tandur oven. With it comes qorma, a stew of onions, tomatoes and meat or vegetables such as spinach, beans or aubergines. Yoghurt is added to almost everything, as a sauce over dumplings or thinned as dogh to drink. Bolani, thin stuffed flatbreads filled with potato or leek, are sold by street vendors. Aush is also popular, a thick noodle soup with beans, yoghurt and dried mint. People drink a lot of green and black tea, often with cardamom and with dried fruit or nuts on the side. In the north you can see the influence of Central Asia, in the east that of Pakistan. People eat with the right hand and bread, or with a spoon.