VIDEO: AFGHANISTAN'S NATIONAL DISH - KABULI PALAU

October 13, 2019

An Afghan woman's marriage prospects hinges on her ability to make Palau. So, you can imagine how much thought and effort goes into perfecting the Afghan rice dish. Since Qabili Palau, also known as Kabuli Palau is a complicated dish, I thought it’s about time I make a demo video of it. If you like my video, please like it, subscribe to my Youtube channel and share it with friends on social media. I really appreciate your help in helping me share Afghan culture with the world.

The most important part of making Qabili Palau is to keep the rice from breaking while it develops a deep rich brown color in the multi-step cooking process. Most people think we use brown rice, let me tell you, folks, I had not seen brown rice until I was well into my 20's when I started cooking for myself. The white, long-grain rice takes on a rich brown color from the caramelized onions and chicken sauce.

AFGHAN KADOO, VEGETARIAN RECIPE - MY FIRST COOKING VIDEO

June 5, 2019

When I was in Kabul a few years ago I learned this recipe from my cousin, Madya-jan, who is an excellent cook. I slightly modified the recipe by using squash, instead of pumpkin, which is readily available all year around, in the United States. I also steam the squash in vegetable broth rather than cooking it in oil, as my cousin did.

VEGETARIAN AFGHAN LENTILS WITH GINGER AND CUMIN - DAAL

March 5, 2019

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.

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Afghan Daal with Ginger and Cumin

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