Afghan Cuisine Restaurant

Kabuli Pulao

The national dish of Afghanistan: long-grain basmati rice steamed with braised lamb, sweet matchstick carrots, and plump raisins — aromatic, slightly sweet, and deeply satisfying

Mantu

Steamed beef dumplings served over a bed of split peas and garlicky yogurt, finished with a tomato-meat sauce — a textural contrast of soft wrapper and rich, tangy topping

Bolani

Thin, pan-fried flatbread stuffed with spiced leek or potato — crispy at the edges, served with yogurt dip as a starter that disappears fast

Kaddo Borani

Slow-roasted pumpkin with a sweet-savory glaze, served over garlic yogurt — a dish that converts skeptics; the contrast between the sweet squash and cool, tangy yogurt is the point

Chapli Kebab

Flat, broad ground beef patties seasoned with coriander, tomato, and green chili — crisped on the outside with a juicy, spiced interior; a street food staple done right

Seekh Kebab

Minced lamb or beef skewers seasoned with herbs and char-grilled — straightforward and reliable, particularly when paired with naan and chutney

Aushak

Leek-filled pasta dumplings topped with minced meat sauce and yogurt — a milder, more delicate cousin of mantu that showcases Afghan pasta traditions

Shorwa

Slow-simmered lamb or chicken broth stew with vegetables — hearty and restorative, better as a colder-weather order than a summer visit