NEW BEGINNINGS - A JOURNEY INTO AFGHAN LITERATURE

By Humaira

Sal e now mubarak! Happy New year!

Today marks the start of the year 1395 in Afghanistan. What was originally a Zoroastrian festival is now marked by Prophet Muhammad’s migration from Mecca to Medina in 622 C.E.. In addition to Afghanistan, Nowroze is also celebrated in Iran, Tajikistan, Kurdistan, the Indian Sub Continent and many other countries in the world. For a quick crash course on Nowroze, click here. Also, Nowroze is not complete without the New Year seven fruit compote, haft mewa, which was the highlight of my family’s Nowroze holiday celebration. Here is my favorite haft mewa recipe.

This year I hope to take you on a journey of entertainment in all that Afghan culture has inspired and continues to inspire in the arts.

People ask me about Afghanistan related books and films all the time, so I would like to create a handy list that you can find yourself referencing back not just for a great resource but also discovering some wonderful ways to delve into Afghan culture as unveiled as possible.

A few years ago, I had the privilege of interviewing the author of the bestseller The Kite Runner, Khaled Hosseini which inspired this list. See the interview below:

While The Kite Runner and Khaled’s three other books may be familiar to many, there are still so many more books and films that explore much of Afghanistan, its culture, traditions, and values.

Here is a taste of what is to come...

I couldn’t put down Anand Gopal's book, No Good Men Among the Living: American, the Taliban and the War Though Afghan Eyes. I was really taken by the three Afghans he had featured in this book and how each of their life stories were a by-product of Afghanistan's recent history.

The Patience Stone by Atiq Rahimi is not only a novel which won the most prestigious literary award in France, Prix Goncourt but it is a heart-wrenching film written and directed by the author.

Just when I thought I knew all about Afghanistan related books, I discovered The Secret Sky by Afghan American journalist Atia Nawabi which is going on my read list.

It goes to show you, one can never know too much or enough about a subject. So for this Nowroze, you’re invited to share in what you love about Afghanistan and so much more. If you want me to explore some of your favorite books or movies, please share them in the comments section of this blog.

Stay tuned as I curate the list to share with you shortly.

VEGETARIAN AFGHAN LENTILS WITH GINGER AND CUMIN - DAAL

By, Humaira

Daal refers to an entire category of legumes which includes many sizes and colors of lentils and split peas. Tiny yellow lentils, which are different from split peas, are the most common variety used for Afghan daal. Don’t fret, you can substitute any kind of lentil from your cupboard—green, red or even split peas—for this recipe. Regardless of the variety, all these legumes are incredibly cheap, easy to prepare, around 15 - 20 minutes, and packed with nutrients. 

Afghan daal is a little thicker and less soupy than Indian daal. It's typically served with nan/bread or Afghan challaw (white rice). I like mine with a dollop of garlicky yogurt. 

Here is a recipe for daal made with plenty of onions and garlic, fresh ginger, a touch of cumin and cayenne pepper. I've also added a teaspoon of turmeric which brightens up the color and adds the wholesome goodness of the spice. You can make a large batch and take the leftovers for lunch the next day.

Afghan Daal with Ginger and Cumin

2 tsp. olive oil

1 finely chopped medium onion

2 cloves minced garlic

1 1/2 tbsp. finely minced fresh ginger

1 tsp. ground turmeric

1/2 tsp. ground cumin

1/8 tsp. ground cayenne

1 cup yellow lentils

2 1/2 cups low-sodium vegetable broth (or chicken broth)

2 tbsp. fresh lemon juice

1 tsp. kosher salt

Heat the olive oil over medium-low heat in a medium sauce pan. Add the onion, garlic and ginger and saute for about 5 minutes until the onion is translucent. Add the turmeric, cumin, cayenne, lentils and broth, stir and turn the heat up to high. When the liquid boils, turn the heat down to a simmer, cover and cook until the lentils are very tender, about 15 minutes. Remove from heat and add the lemon juice and salt. Serve with a spoonful of plain yogurt and warm pita or nan bread.

Except where otherwise noted, all content on this blog is licensed under the Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported license.

POETRY FOR AND BY ILLITERATE WOMEN - LANDAYS FROM CONTEMPORARY AFGHANISTAN

By Humaira

I AM THE BEGGAR OF THE WORLD: A book of poetry and photos

Reciting, studying and analyzing great poets is part of the fabric of Afghan culture. It’s a medium that is experienced and appreciated by the educated, but limited in access to over 65% of the population who are still illiterate.

Landay is a form of folk poetry, usually couplets, mostly created by and for people in villages, provinces and areas without access to formal education. Traditionally, landays are sung aloud, often to the beat of a hand drum called dayra. I believe this is the first formal book of landays that has appeared in the west. Landays are beautiful in that they explore the every day trial and tribulations of the women in rural Afghanistan. Below is a review of this book by poet Tess Taylor, who feels that this book gives a rare glimpse into Afghan lives.

I AM THE BEGGAR OF THE WORLD can be purchased on Amazon.