
Based on 154 reviews
Afghanistan's national dish — slow-cooked basmati rice with tender braised lamb, topped with caramelized carrots and raisins in a fragrant, subtly sweet broth
Steamed Afghan dumplings filled with spiced ground beef and onion, served draped in garlicky yogurt and a tomato-based sauce — a textural contrast that defines Afghan cuisine
Minced lamb patties seasoned with coriander seeds, green chili, and tomato — coarser and more aromatic than a burger, best eaten with fresh naan
A Pakistani-influenced clay-pot preparation of lamb slow-cooked in tomato, ginger, and green chili — rich and deeply savory with a slight char from high heat