Rice

Afghan Kabuli palaw

Rice with kofta (meatballs) and corn

Rice is a core staple food in Afghan cuisine and the most important part of any meal.^[9] Biryani is one of the less popular rice dishes in Afghanistan. It is consumed mostly in cities closer to neighboring Pakistan, such as Kandahar, Jalalabad and Khost. Challow, or white rice cooked with mild spices,^[11] is served mainly with qormas (korma: stews or casseroles). Palaw is cooked similarly to challow, but a combination of meat, stock, qorma, and herbs are also mixed in before baking, resulting in the elaborate colors, flavors, and aromas from which the rice got its name. Sometimes caramelized sugar is used to give the rice a rich brown color. Examples of palaw include:

• Kabuli palaw (the national dish^[7]) – meat and stock are added, plus a topping of fried raisins, slivered carrots, and pistachios
• Yakhni palaw – meat and stock are added to give the rice a brown color
• Zamarod palaw – spinach qorma is mixed in before the baking process, hence zamarod, meaning "emerald"
• Bore palaw – lawand is added giving the rice a yellow color
• Landi palaw – a traditional meal of rice (with stock made from chicken or mutton that has been salted and dried in the sun)
• Bonjan-e-roomi palaw – bonjan-e-roomi (tomato qorma) is added during baking giving the rice a red color
• Serkah palaw – similar to yakhni pulao, but with vinegar and other spices
• Shibet palaw – fresh dill and raisins are added during baking
• Narenj palaw – a sweet elaborate rice dish made with saffron, orange peel, pistachios, almonds, and chicken
• Maash palaw – a strictly vegetarian sweet-and-sour pilaf baked with mung beans, apricots, and bulgur wheat
• Alou balou palaw – a sweet rice dish with plums and chicken

Afghan bread

Naan (bread) from a local baker, the most widely consumed bread in Afghanistan

Afghan bread is flat and cooked in a tanoor or tandoor (a vertical ground clay oven). The bread is slapped onto a stone wall to cook. Tabakhai is a flatbread cooked on a flat upside-down pan.

Steamed dumplings

Mantu in a steamer before cooking

Afghan aushak

There is a wide variety of dumplings. Known under the name khameerbob and often eaten as dumplings, these native dishes are popular. Due to the long time required to make the dough for the dumplings, they are rarely served at large gatherings, such as weddings. They are instead served on special occasions at home.

• Aushak – dumplings filled with a mixture consisting mainly of leeks, topped with either garlic-mint qoroot or a garlic yogurt sauce, sautéed tomatoes, red kidney beans, and a well-seasoned ground-meat mixture (It is a dish associated with Kabul, the capital of Afghanistan.)
• Mantu – steamed dumplings filled with onion and ground beef or lamb, usually topped with a tomato- and yogurt- or qoroot-based sauce and then garnished with dried mint and coriander (The yogurt-based topping is usually a mixture of yogurt, garlic, and split chickpeas. The qoroot-based sauce is made of goat's cheese and also mixed with garlic; a qoroot and yogurt mixture will sometimes be used.)

Qormah

Qormah (also spelled "korma" or "qorma") is an onion- and tomato-based stew or casserole usually served with challow rice.^[3] First, onion is caramelized, for a richly colored stew. Then tomato is added, along with a variety of fruits, spices, and vegetables, depending on the recipe. The main ingredient, which can be meat or other vegetables, is added last. There are hundreds of different types of qormahs including:

• Qormah e gosht (meat qormah) – usually the main qormah served with palaw at gatherings
• Qormah e alou-bokhara wa dalnakhod – onion-based using veal or chicken, sour plums, lentils, and cardamom
• Qormah e nadroo – onion-based, using lamb meat or veal, yogurt, lotus roots, cilantro, and coriander
• Qormah e lawand – onion-based, using chicken, lamb, or beef, plus yogurt, turmeric, and cilantro
• Qormah e sabzi – lamb, sautéed spinach, and other greens
• Qormah e shalgham – onion-based using lamb, turnips, and sugar (sweet and sour taste)

Kabob

Kofta kabob with naan

Afghan kabob is most often found in restaurants and at outdoor street vendor stalls. Most of the time, it contains lamb meat. Kabob is made with naan instead of rice. Customers have the option to sprinkle sumac or ghora (dried ground sour grapes) on their kabob. Pieces of fat from the sheep's tail (jijeq) are usually added to the skewers to add extra flavor.

Chopan kabob being prepared

Other popular kabobs include the lamb chop, ribs, kofta (ground beef), and chicken.

Chapli kebab, a specialty of eastern Afghanistan, is a patty of minced beef. It is a popular barbecue meal in both Pakistan and Afghanistan. It is prepared flat and round and served with naan. The original recipe of chapli kabob dictates a half-meat, half-flour mixture which renders it lighter in taste and less expensive.

Chicken

Afghan chicken or murgh-e is a classic example of one of the most famous dishes of Afghanistan. Chicken dishes are usually found in restaurants and at outdoor street vendor stalls. Unlike in the Indian cooking style, chicken in Afghan cuisine is often used with the intention that it be halal. Cream, butter, and curd are customary ingredients in all chicken recipes, whether served as an appetizer or a main course.

Quroot

Quroot (or qoroot) is a reconstituted dairy product, traditionally a by-product of butter made from sheep's or goat's milk. The residual buttermilk remaining after churning butter is soured further (by keeping it at room temperature for a few days), treated with salt, and then eventually boiled. The precipitated casein is filtered through cheesecloth, pressed in order to remove liquid, and then shaped into balls; the product is thus a hard and very sour cottage cheese. Though it can be eaten raw as a savory snack, it is typically served with cooked Afghan dishes such as aushak, mantu, and kichri qoroot.

Miscellaneous

A table setting of Afghan food in Kabul

Badenjan (eggplant) is usually served for lunch as a light meal or as a side dish. It tastes best with freshly baked bread along with sour minted yogurt. Shomleh/shlombeh (a cold drink made of yogurt that is sprinkled with fresh or dried mint).

Afghan men eating at a lunchtime feast in Kunar Weleyat

• 
  Bolani
• 
  Cooked okra is also served for lunch or as a side dish
• 
  Afghan lamb kebab with yellow saffron rice
• 
  Roasted chicken
• 
  Samples of some native Afghan fruits

Chai

Village elders and US special forces drinking Afghan green tea in 2007

Chai is tea in Afghanistan, which can either be green or black. It is consumed at all times, especially a short time after finishing a meal or with guests during any social gathering. Most people drink green tea with no sugar. Some add cardamom, saffron, or sugar.

Sheer chai (which translates from "milk tea") is also consumed but mostly in the morning and on special occasions. It is a type of Kashmiri chai. Many people of Afghanistan also drink masala chai, particularly in cities such as Asadabad, Jalalabad, Khost and Kandahar.

Doogh

Doogh (also known by some Afghans as shomleh or shlombeh) is a cold drink made by mixing water with yogurt and then adding fresh or dried mint. Some variations of doogh include the addition of crushed or diced cucumber chunks. It is the second most widely consumed drink in Afghanistan (the first being tea), especially during lunchtime in summer. Doogh can be found at almost every Afghan grocery store and is served in restaurants.

Pashtun cuisine

Pashtuns are the largest ethnic group of Afghanistan, constituting about 42% of the country's total population.^[18] A major dish in Pashtun culture are Rosh (cooked lamb and mutton with no spices)^[15] and Sohbat, found at traditional gatherings and events.^[19][20] Other major Pashtun dishes include lamb-skewered sajji and chapli kebab. The name dampukht stands for steamed meat, and Khaddi kebab is the Afghan shashlik, which is grilled on an open fire, on a spit.^[21]

Although it differs from region to region, Pashtun cuisine is meat-heavy and often includes caramelized rice. For example, the dish known as bolani in the north and east is often called borogyen in the south and west of Afghanistan.

Common summer beverages include shlombeh, also known in Persian as doogh, a drink consisting of liquid yogurt, mint, and bedreng (Afghan cucumber). Sherbet is an ice-sugared cold drink. Sheer yakh is a sweet ice-like product, literally translating to "cold milk".^[21]

Hazara cuisine

The Hazara people in central Afghanistan (in the region of Hazarajat) and western Pakistan (Balochistan province) have their own fare. The Hazaragi cuisine shares some similarities with neighboring regional cuisines, so it is mainly influenced by Central Asian, Persian, and South Asian cooking. However, cooking methods vary in some of the dishes of these neighboring cuisines.