Maiwand Village

Kabuli Pulao

The Afghan national dish — long-grain basmati steamed with braised lamb, topped with sweet julienned carrots and raisins, where the fat from the meat perfumes every grain

Mantu

Steamed beef-and-onion dumplings draped in garlicky yogurt and tomato-lentil sauce — a textural contrast of tender wrapper and tangy topping

Lamb Kebab

Charcoal-grilled ground or marinated lamb skewers, served with naan and a side of seasoned rice

Bolani

Thin flatbread stuffed with seasoned potato or leek, pan-fried until crisp at the edges — a crowd-pleasing starter that pairs well with yogurt

Shorwa

Slow-simmered lamb and vegetable broth — deeply savory and warming, typically served with naan for dipping