Bread and Salt Afghan Cuisine رستوران نان نمک

Kabuli Pulao

The Afghan national dish done right: basmati rice slow-steamed with braised lamb, sweet julienned carrots, and raisins, scented with cardamom and black cumin

Mantu

Steamed beef-and-onion dumplings served over a pool of garlicky yogurt and topped with a slow-cooked tomato-lentil sauce — rich, tangy, and warming

Bolani

Thin, pan-fried flatbread stuffed with seasoned potato or leek, crispy at the edges and served with yogurt or chutney — a great starter to share

Chapli Kebab

Flat, wide patties of spiced ground beef with tomato and coriander, pan-fried until the edges are caramelized and fragrant

Lamb Kebab

Skewered marinated lamb grilled over charcoal, arriving juicy and lightly charred alongside fresh naan and a side of grilled tomato

Ashak

Leek-filled dumplings boiled and served with the same yogurt-and-tomato sauce as mantu — lighter and more delicate, but equally comforting

Shorwa

A slow-simmered lamb and chickpea broth with root vegetables — hearty and restorative, a staple of the Afghan table

Afghan Naan

Fresh from the tandoor: long, blistered flatbread with a chewy interior and slightly smoky crust — order extra, you'll want it