DeAfghanan Cuisine

Kabuli Pulao

Afghanistan's national dish done right — slow-cooked lamb buried under aromatic basmati layered with sweet carrots and raisins, the rice absorbing the braising liquid into something deeply savory and faintly sweet

Mantu

Steamed beef-and-onion dumplings finished with cool yogurt and a ladleful of seasoned tomato-meat sauce — an Afghan classic that rewards the patience it takes to eat carefully

Chicken Kebab

Marinated chicken skewers with a char on the outside and juicy interior, paired with warm naan and house chutneys

Lamb Kebab

Ground or cubed lamb skewers seasoned with classic Afghan spice blends — the lamb's richness suits the charcoal treatment well

Bolani

Crispy pan-fried flatbread stuffed with seasoned potato or leek, best eaten with the accompanying yogurt dip — a reliable starter

Aushak

Leek-filled pasta dumplings topped with yogurt and meat sauce — a close cousin to mantu but with a brighter, more herbaceous filling

Shorwa

Hearty Afghan lamb or chicken broth-based soup with chickpeas and vegetables — a warming starter that sets the tone for the meal