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.
Tag: carrots
Moraba Havij – Carrot Jam with Saffron, Cardamom, and Rose Water
Who doesn’t love spreading a generous layer of homemade jam on warm, buttered, crusty bread? Some might find the idea of jam without fruit unusual, but I encourage everyone to try this vibrant orange and flavorful carrot jam, known as Moraba Havij in Persian. Making jam is an age-old tradition in Iran and around the…
Javahar Polo – Jeweled rice with saffron chicken
Javahar Polo (jeweled rice in Farsi), also known as Morasa Polo, is truly the ultimate rice dish that is often served at Persian New Year celebrations or at weddings. But you certainly don’t need to wait for spring equinox or a marriage proposal to treat yourself to this gem (all puns intended!) of a dish….
Soup-e Jow – Barley soup
Soup-e Jow is a delightfully simple and flavorful soup, though it isn’t widely known among Persian soups and Aashes. (Aash is a Persian word for a thick soup, like a cross between a soup and a stew.) The barley lends an earthy flavor and satisfying chew, while lemon juice adds a refreshing sourness. Carrots bring…
Khoresh Saak – Lemon herb sauce with carrots and fried eggs
Khoresh Saak is a perfect example of a simple and humble vegetarian dish from the Caspian Sea region. Large amounts of parsley, cilantro, mint, spinach, and green onions are finely chopped and patiently cooked to develop a rich herbal flavor. What makes this dish characteristically northern is the addition of a sour element; here, I…