Samaroq

RECIPE

During the time my parents were living in Afghanistan, mushrooms were in abundance at the start of spring. Foraged varieties were fleshy and thick-stemmed, and took a while to cook. Using the knowledge held by locals, poisonous ones were carefully avoided.

This mixed mushroom curry, sautéed in garlic, onion and traditional spices, is best enjoyed with your favourite rice dish or naan bread.

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Khetayee

RECIPE

These traditional sweet biscuits are usually made during Eid celebrations in Afghanistan. During my parents’ time there, people bought these from the local bakeries called kulchah feroshees, which used age-old techniques, and had special ovens to bake biscuits and pastries to perfection.

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Kabuli Palaw

RECIPE

This beautiful and balanced rice is Afghanistan’s national dish. In a time before the convenience of julienne slicers and shop-bought peeled and slivered nuts, kabuli palaw was time-consuming and elaborate to prepare, and was reserved primarily for ceremonial events. These days, although it takes less time to make, it still commands reverence. The delicate blend of spices and a crowning glory of glistening carrot, sultanas and nuts gives kabuli palaw pride of place among Afghan rice dishes.

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Falooda

RECIPE

This milky rosewater-infused cold dessert is popular in the subcontinent. It is served in a tall glass, with layers of rose syrup, pieces of maghoot jelly, icecream, milk and nuts. In Afghanistan, falooda is sold in small, colourfully decorated ice-cream shops known as shir yakh feroshees.

This recipe has several different components – rose syrup, soaked basil seeds and maghoot jelly – which are all made separately and assembled together to make falooda.

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Dahl

RECIPE

Common throughout Afghanistan and across the subcontinent, dahl is an easy dish to vary – be it in the type of lentils, the spices or the amount of chilli used. We serve dahl at Parwana, and this recipe uses red split lentils for a soft and creamy texture, perfect to eat alongside challaw or a palaw rice dish, or simply with some naan flatbread.

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Cream Rolls

RECIPE

When my parents were living in Afghanistan, these light, crisp cream-filled pastry horns were bought from special patisseries known as kulchah feroshees. They are usually served during celebrations such as Eid or for birthdays.

This recipe is my sister Fatema’s – guided by my mother, the flavours of Afghanistan and her natural talent, she has become an expert sweet maker.

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Sambosa

RECIPE

Sambosas are stuffed, deep-fried pastries, popular in Afghanistan and across the subcontinent. When my parents lived in Kabul, Indian street-food vendors (who had been in Afghanistan for many generations since Mughal rule) were renowned for making the best sambosas. They are usually served with chutney sabz, chutney morcheh sorkh or jaan-e-ama yoghurt dip.

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Kofta Challaw

RECIPE

The kofta, or meatballs, in this dish are made using a combination of lamb and beef. They’re not the round balls usually associated with kofta, but a slightly flat patty shape, which is common in Afghan cuisine. They are cooked in a tomato and onion sauce and traditionally served with challaw rice.

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