
Based on 1,004 reviews
The Afghan national dish done right — long-grain rice scented with cardamom and topped with braised lamb, sweet julienned carrots, and plump raisins
Steamed beef-filled dumplings draped in a split pea and tomato sauce, finished with cool garlicky yogurt — a textural contrast that defines Afghan cooking
Ground or chunks of lamb grilled over high heat until charred at the edges but still yielding inside, served with naan and chutneys
Marinated chicken on the skewer, reliable and well-seasoned — a good entry point for those unfamiliar with Afghan flavors