Afghan cauliflower, gulpea curry is tender with delicious flavors of turmeric, coriander and curry powder and goes well with meat, such my lamb with cinnamon kebab, as a side.. This dish can be prepared in fifteen minutes in an InstantPot but you can easily make it on the stove and I’ve included instructions for stovetop cooking below. I serve gulpea with a side of brown rice, Afghan white rice challaw, or stuffed inside a pita bread with a drizzle of yogurt.
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.
Happy Eid al-Adha or Eid e Qurban, which is what we call this holiday in Afghanistan, to all my Muslim friends. Here is a link to a previous post where I describe this holiday if you want to learn more about its origins. I write this blog about Afghan culture and food to help people learn about the beautiful culture and food of Afghanistan. I feel sharing a table with another person is the best way to get to know each other and that is exactly what travel blogger Drew Binsky does in his travel blog videos about Afghanistan. Yup, he travelled in Afghanistan for six days and lived to tell the stories through his excellent videos.
Who can forget the scene in Khaled Hosseini’s second beloved novel, A THOUSAND SPLENDID SUNS, when Maryam excitedly tells her father that she made Sabzi and he praises her for it. We all felt her pride in this achievement but knew that this joy was not going to last long for poor Maryam. This may be why Sabzi is the second most ordered dish in Afghan restaurants or, it could be that it’s so damn delicious.
If you’ve ever cooked spinach, you know that it reduces down to nothing in an instant. In Afghanistan, cleaning, chopping and handling enough fresh spinach to feed our large family was a morning’s worth of thankless work for my mom, Jeja. Once we moved to the US, she adopted frozen spinach as a respectable alternative and has never looked back.
Cherries were a big part of my summers in Afghanistan. We received boxes of fresh cherries from relatives’ orchards which we ate fresh, made into a sweet, thick syrup for cherry juice and cooked to make cherry jam.
This recipe includes three of my favorite ingredients: yogurt, cherries, and garlic. Many of you may cringe at the thought of mixing garlic with cherries and yogurt, but it's really delicious. Since cherry season is upon us I thought I would share this recipe.
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.