Afghan bread is classified into three types:
- Naan – Naan is a Hindi word that means “bread.” It is thin, long, and round, with a white and wholegrain base. Serve garnished with poppy seeds, sesame seeds, Nigella seeds, or a mix of the three. Customers may request white flour and a little amount of oil, which makes them rich and tasty.
- Obi Non – Bread made in Uzbekistan. Disc-shaped and thicker than naan. White flour is often used.
- Lavash – Lavash is a thin bread. In other areas, it is similar to the Lavash. It is often used to cover meats and stews.
In Afghanistan, rice dishes are the “monarch” of all meals. The Afghans have definitely put in a lot of time and effort to make their rice, since it is regarded as the finest portion of any meal. Every day, the wealthiest households consume a dish of rice. As shown by the vast number of rice recipes in their cookbooks, the Afghan royal family spent a lot of time cooking and creating rice. Weddings and family reunions should include a variety of rice dishes, and there is no question that one may create a reputation for oneself in the area of rice cooking.
- Kabuli Pulao (also known as Kabuli Palaw, Qabili Palaw, Qabili Palau, or just Palau) – A dish of Afghan rice made out of stewed rice, lentils, raisins, carrots, and lamb. Bake for 30 minutes, then top with roasted sliced carrots and raisins. You may also use chopped nuts such as pistachios or almonds. The meat is either smothered with rice or buried in the center of the dish. It is Afghanistan’s most popular meal and is considered a national dish.
- Chalao– White rice- Extra long grains, such as basmati, are required. It was cooked first, then drained, and then baked in an oven with a little oil, butter, and salt. Unlike Chinese or Japanese rice, this technique yields spongy rice with every single grain. Chalao is traditionally served with Qormas (korma; stews or casseroles)
- Palao – Cooked in the same manner as chalao, but before baking, combine meat and broth, Qorma, herbs, or a mixture. This produces complex hues, tastes, and scents, which give certain charms their names. Caramelized sugar is also used to give rice a dark brown hue.
- Yakhni Palao – Meat and stock have been added. Produces brown rice.
- Zamarod Palao – Spinach qorma was added in before baking, thus the name ‘zamarod’ or emerald.
- Qorma Palao – Before baking, add in Qorm’eh Albokhara wa Dalnakhod.
- Bore Palao – Qorm’eh Lawand has been added. Produces yellow rice.
- Bonjan-e-Roomi Palao – Qorm’eh Bonjan-e-Roomi (tomato qorma) inserted during baking. Produces crimson rice.
- Serkah Palao – This dish is similar to yakhni palao, except it has vinegar and other spices.
- Shebet Palao – Fresh dill and raisins were added throughout the baking process.
- Narenj Palao – A sweet and elaborate rice dish made with saffron, orange peel, pistachios, almonds and chicken.
- Maash Palao – A palao containing mung beans, apricots, and bulgur that is sweet and sour (a kind of wheat). Vegetarian diet alone.
- Alou Balou Palao – Sweet rice dish with chicken and cherries.
- Sticky Rices – Boiled medium grain rice prepared with its meat, seasonings, and grains. Because the water does not drain, a sticky rice structure develops. Mastawa, Kecheri Qoroot, and Shola are some of the most notable dishes. When white rice is cooked to a sticky texture, it is referred to as a dressing gown, and it is often served with a Qorma like as sabzi (spinach) or shalgham (beets). Shir Birenj (literally rice milk) is a rice dish that is often served as a dessert.
Qorma is a kind of stew or dish that is often eaten with chawol. The majority of Qormas are onion-based. According to the recipe, the onions are cooked, and then meat, as well as a variety of fruits, spices, and vegetables, are added. Finally, add water and simmer over low heat. The onion caramelizes, resulting in a vibrantly colored stew. There are over 100 Qorms.
- Qorma Alou-Bokhara wa Dalnakhod – onion based, with sour plums, lentils, and cardamom. Veal or chicken.
- Qorma Nadroo – onion based, with yogurt, lotus roots, cilantro, and coriander. Lamb or veal.
- Qorma Lawand – onion based, with yogurt, turmeric, and cilantro. Chicken, lamb, or beef.
- Qorma Sabzi – sauteed spinach and other greens. Lamb
- Qorma Shalgham – onion based, with turnips, sugar; sweet and sour taste. Lamb.
In Afghanistan, pasta is known as “Khameerbob” and is often served in the shape of meatballs. These regional foods are very popular. Because the process of making the dough for meatballs takes a long time, it is seldom offered at big gatherings such as weddings, but it is served on special occasions at home:
- Mantu – Meatballs of Uzbek origin filled with onions and minced beef. Mantu is often steamed and topped with a tomato-based sauce and a yoghurt or Qoroot sauce. Typically, the yoghurt filling is a combination of yoghurt, sour cream, and garlic. The sauce is created with goat cheese and garlic and is based on beets. A combination of Qoroot and yoghurt is sometimes used. Dry mint has been sprinkled on top of the meal.
- Ashak – Dish from Kabul Dumplings stuffed with leeks Cooked, then drained Ashak is topped with garlic and mint root, or a yoghurt sauce with garlic and a well-seasoned minced beef combination.
- Afghan kebab is often available in restaurants and at outdoor vendor booths. They are sometimes placed in shishas. Families seldom offer home-made kebabs at home because to the requirement for inaccessible equipment. Lamb is the most frequent meat. The ingredients vary per restaurant, but the Afghan kebab is often marinated in a spice combination and eaten with naan, rather than rice. Customers may add Sumak, also known as Ghora in the region, to their kebab. The quality of the kebab is solely determined by the quality of the meat. To enhance taste, fat chunks from the sheep’s tail (jijeq) are usually added to the lamb skewers. Lamb cutlets, ribs, kofta (minced meat), and chicken are other popular kebabs; everyone is at better places.
- Chapli kebab, an eastern Afghan speciality, is a fried hamburger. The traditional chapli kebab recipe calls for a half-meat (or less) half-flour combination, which makes it lighter in flavor and less costly.
- Bolani is prepared in the same manner as Mexican Quesadilla.