Kabuli Pulao is considered to be Afghanistan’s national dish, and traditionally was served only on special occasions. As with many popular dishes, there are regional varieties, and the dish is often personalized according to taste and the availability of specific ingredients. Lamb tends to be the primary protein, but it is also customary to cook it with beef or chicken.
Category: Lamb
Tas Kabob – Meat and vegetable stew
Tas Kabob is the ultimate one-pot comfort food, this dish is as effortless as layering all the ingredients in a pot, covering it, and cooking it until the vegetables soften and the flavors meld together. There are many traditions behind this dish. Once upon a time, it was truly a celebration of fall, when root…
Reshteh Polo – Rice with noodles, raisins and dates
Reshteh Polo: another signature Persian dish that blends familiar ingredients and brings them together in an unpredictable and distinctive way! This rice dish has it all! Dates and raisins; onions and toasted noodles; saffron and rose water; cinnamon and turmeric. Finished off with a crispy bread Tahdig, and served with slow-cooked lamb shanks in a…
Khoresh Nokhodchie – Chickpea and lamb meatballs in tomato-mint sauce
I seem to spend a lot of time thinking about Isfahan these days, so I started searching online and paging through cookbooks for inspiration to see what intriguing and tasty dish I could come up with to share. I am pleased to introduce you to Khoresh Nokhodchi! This is a simple Isfahani stew that features…
Khoresh Bademjan – Eggplant stew with lamb
Khoresh Bademjan is one of many eggplant dishes in Persian cuisine, and perhaps one of the most recognizable and popular! It offers a playful balance of deep, earthy eggplant and tomato flavors, combined with the tartness of sour grapes. The unique and special ingredient in this dish is ghooreh, which highlights Iranians’ love for all…