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Badenjan Borani is a traditional Afghan dish made with eggplant, tomatoes, and spices. Here's a simple recipe for Badenjan Borani: Ingredients: 2 large eggplants 2 medium tomatoes, sliced 2 cloves garlic, minced 1 teaspoon turmeric 1 tablespoon tomato paste 1 tablespoon olive oil (in moderation) 1/2 cup water Salt and pepper to taste For presentation: Full-fat yogurt mixed with one clove of garlic and salt Fresh cilantro Instructions: Heat the olive oil in a separate pan and add the minced garlic. Fry until the garlic is golden but not burnt. Add the turmeric and fry briefly to release the flavors. Add the tomato paste and mix well. Add boiling water and let the sauce simmer over low heat for about 10 minutes. While the sauce is simmering, prepare the eggplant. Wash the eggplants and cut them into equal slices lengthwise. Fry the slices in a pan with olive oil until both sides are golden brown. Do not overcook them; otherwise, you will get a mushy result. Set the fried eggplant slices aside. Season with a little salt and pepper if desired. You can also sprinkle some chopped garlic on top for extra flavour. Stack the eggplant and tomatoes. First, lay a layer of eggplant on the bottom of a baking dish. Then, add a layer of sliced tomatoes on top of the eggplant, and repeat this process until you've used all the eggplant and tomatoes. Pour the sauce over the eggplant and tomatoes and let it simmer for about 10 minutes, or until the eggplant is soft. Check regularly to make sure it's not overcooked; otherwise, you will end up with a mushy eggplant. Mix full-fat yogurt with one clove of pressed garlic, salt, and some fresh cilantro. Spread this on a plate and place the finished dish on top. Drizzle some yogurt here and there and finish with some fresh cilantro. Serve the Badenjan Borani with rice or naan (bread). Tip: Be careful not to keep the eggplant too hard (in Afghanistan, we call this 'khom'), but also not too soft. Cooking eggplant is quite easy, but be sure to check it regularly to avoid overcooking or undercooking it. #BadenjanBorani #AfghanCuisine #EggplantTomatoSpices #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookin

Qabli Palaw Kabuli 🇦🇫 Afghan traditional rice dish Ingredients: Rice: Golden basmati rice 2 liters of water Sunflower oil Garnish: Carrots Raisins Almonds Pistachios 1 tsp sugar Sunflower oil Broth (Yakhni): Lamb meat (bone or shoulder), cut into pieces Onions, roughly chopped Salt and pepper Sunflower oil Spice mixture for Palaw: 1 tsp cumin 1 tsp cardamom 1/2 tsp black pepper 1/2 tsp cloves Instructions: Rice: Wash the rice in cold water until the water runs clear. Place the washed rice in a bowl or suitable alternative. Add water to the bowl, twice the amount of rice. Let the rice soak for at least 2 hours for best results. Broth (Yakhni): Heat some sunflower oil in a separate pan. Add the pieces of lamb meat and cook until browned. Add the roughly chopped onions to the pan with the lamb meat. Stir and cook until the onions and meat are well mixed and the onions start to brown. Be careful not to burn them. Season with salt and pepper. Add enough boiling water to the pan to cover the lamb meat. Cover the pan and let it simmer over low heat for about 45 minutes or until the meat is tender. Garnish: Peel and clean the carrots, and cut them into small strips. Heat some sunflower oil in a frying pan and sauté the carrot strips with a teaspoon of sugar until they become soft. Set aside. Briefly roast the raisins in the same pan for 1 minute. Be careful not to over-roast them to avoid bitterness. Set aside. Slice the almonds and pistachios. Add a little oil and wrap them in parchment paper. Set aside. Preparation of the rice: After 2 hours of soaking, the rice is ready to be cooked. Add the drained rice to a pan of boiling water and cook for 3-4 minutes. Be careful not to overcook the rice. Check the texture of the rice by squeezing it; it should still have some firmness. Drain the cooked rice in a colander. Now it's time for 'the magic' (assembling the Qabli Palaw): Put the rice back into the pan add the broth (yakhni) and mix well. Sprinkle the spice mixture for Palaw over the rice and create a small mound of rice in the center of the pan. Arrange the garnish (carrots, raisins, almonds, and pistachios) around the mound. Add the cooked lamb meat (see video). sprinkle with some oil over the rice and garnish. Let it steam for about 30 minutes on low heat, allowing all the flavors to blend well. To serve: Scoop a layer of rice onto a large plate. Place the cooked lamb meat on top of the rice. Add the remaining rice on top of the meat. Garnish with the remaining carrots, raisins, almonds, and pistachios. Enjoy your Qabli Palaw! Adjust the cooking times and spices according to your taste preferences. Cooking Palaw is a time-consuming process; it involves slow cooking. It is important to take the time and do it properly because the result will amaze you. Music: Ahmad Zahir #qabliPalaw #afghanistan #ricedish #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #Afghanifood #sultanhassani

Pakawra is an immensely popular Afghan street food that can be found on virtually every corner. This delectable treat has also made its way into the culinary traditions of Pakistan and India, where it is known as Aloo Pakora. Rooted in the vibrant street food culture, Pakawra is often prepared by frying vegetables, such as potatoes coated in batter until they become crispy and golden brown. The combination of spicy flavors and the crunchy texture makes it a favorite snack among street food enthusiasts. Ingredients: Potatos Chickpea flour Baking powder Salt Black pepper Turmeric Cumin seeds Coriander powder Chili powder Garlic powder Black pepper For the full recipe and additional tips and tricks, check out our Afghan cooking book, "Saphar: A Culinary Journey Through Afghanistan." Mucis: @🥀 جاوید امرخیل 🥀 #streetfood be#pakawra #aloopakora #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanstreetfood #afghanculture #afghanshortcookingvideos #Afghanifood #sultanhassani

For those who are struggling to make Ashak, I've got you covered with a quick alternative that my mother used to make for us when we were kids. We call it Makaroni Afghani and it's basically the same as Ashak, but without the dumplings. Instead, we use pasta that you have on hand. Here are the ingredients: 250g ground beef Macaroni/ penne/ Fusili/ Farfalle Onions Tomato puree Garlic Turkish yogurt Seasonings: Turmeric Salt Pepper Dried mint (for presentation) Fresh coriander (for presentation) Dried chillies (for presentation) This is a quick and easy way to satisfy your Ashak cravings. Give it a try and let me know how it turns out! #afghanmacaronirecipe #QuickAshak #EasyRecipe #FamilyCooking #TikTokFood #Afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanstreetfood #afghanculture #afghanshortcookingvideos #Afghanifood @Kati

What happens when you combine two iconic Afghan 🇦🇫 streed food in to one? Introducing ‘The Afghan Chapli Kabab Barger’ (ACKB) from the streets of Afghanistan to your kitchen. A dish that's as beautiful as it is delicious. The juicy goodness of the Afghan Barger with the flavourful spices of the Chapli Kabab. Let us know what you think and remember you have seen it here first ☺ Music: Kabul dreams #afghanstreetfood #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #chaplikabab #afghanbarger #ackb

Qabli Palaw Uzbaki, is a traditional Afghan 🇦🇫 dish that holds cultural significance in Afghan cuisine. Specially in the Mazar-I- Sharif. It is a flavorful and aromatic rice dish typically made with long-grain rice, meat (often lamb, Veal or beef), carrots, raisins, and a blend of spices. Ingredients: Golden basmati rice Meat: lamb, Veal or beef Onions Carrots Raisins Sunflower oil Water Salt Pepper Cumin Spice mixture for Palaw: cumin Coriander seeds cardamon Instructions: 1. Washing and soaking the Rice. To prepare rice, start by washing it in cold water until the water runs clear. Then, place the washed rice in a bowl and add water, using twice the amount of water as rice. Allow the rice to soak for at least 2 hours for optimal results. This soaking process will help the rice become longer and tender 2. Broth (Yakhni). Heat sunflower oil in a pan, then add pieces of meat and cook until browned. Next, add roughly chopped onions to the pan with the lamb meat, stirring until they're well mixed and the onions start to brown. Be careful not to burn them. Season with salt, pepper, and cumin. Pour enough boiling water into the pan to cover the meat. Cover and let simmer over low heat for about 45 minutes or until the meat is tender. 3. Adding Carrots & Raisins. Peel and clean carrots, then cut them into small strips. Add these to the broth (Yakhni) and let them cook for a couple of minutes. Afterward, add the raisins. 4. Adding the soaked rice to the pan. After soaking the rice for 2 hours, it's ready to be cooked. Add the drained rice to the pan as shown in the video. Pour in hot water, enough to cover the rice, and cook for about 3-4 minutes. Be cautious not to overcook the rice. Test the texture by squeezing it; it should still have some firmness. 5. Making a mountain. After cooking the rice, create a mountain shape in the pan and make holes as demonstrated in the video. Sprinkle the spice mix (cumin, coriander seeds, cardamom) over the rice. Cover the lid with a towel and seal the pan. Turn the heat down and let it steam for about 30 minutes on low heat, allowing the flavors to blend well. Adjust the cooking times and spices according to your taste preferences. Cooking Qabli Palaw is a time-consuming process; it involves slow cooking. It is important to take the time and do it properly because the result will amaze you. For a more detailed recipe, we would suggest checking the Afghan cooking book "Saphar" by Parwin Zamani. Music: @Qais Ulfat #qabliPalaw #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #qabli #sultanhassani

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Aush is a classic Afghan 🇦🇫 dish served during the cold days in autumn and in winter. There are many variations of making Aush, this is how we make it in my family. Enjoy. Ingredients for the soup Oil 1 large onion, finely chopped 2 cloves of garlic, pressed 1 teaspoon turmeric 3 fresh chilli peppers, finely chopped 250 grams of fresh tomatoes, diced 1 tablespoon tomato puree 100 grams of red beans 100 grams of chickpeas 1 litter of broth Spices: Black pepper Salt Coriander seeds Dried chili Ingredients for Noodles/Pasta: 400 grams of pasta flour (tipo 00) 1 teaspoon salt 4 eggs 2 egg yolks 2 teaspoons extra virgin olive oil Ingredients for the sauce: Oil 1 clove of garlic, pressed ½ teaspoon turmeric 250 grams of ground beef or veal Ingredients for presentation: Fresh coriander Yogurt Dried mint Chili flakes Music: Ahmad Zahir, Azizam ba yadat #aush #afghannoodlesoup #afghansoup #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #sultanhassani #theafghanguythatcooks

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Afghan 🇦🇫 calf liver JIGAR is a special dish in Afghanistan that is eaten during special occasions. It is often barbecued and is popular in many families, including mine. My uncles (alfateam) enjoy making this during a picnic or a day out. Ingredients: 1/5 kilogram of calf liver (jigar) 2 white onions (sliced into half slices) 1 red onion (sliced into rings) 4 cloves of garlic, finely chopped 3 chilli peppers (optional) Olive oil (in moderation) Salt and pepper to taste Fresh coriander Ground coriander seeds Vinegar For presentation: Sprinkle fresh coriander and sliced red onions in rings over the jigar (liver) and serve with naan bread. Instructions: Clean the liver and slice it into equal pieces. Remove any membranes and make sure there are no blood remnants. Slice the white onions into half slices and fry them in oil until golden brown. Be careful not to burn them; stir regularly and add a pinch of salt. Then add the liver and fry it with the onions for about 10 minutes. Season with salt, pepper, and ground coriander seeds. Add the chili peppers and finely chopped garlic to taste and fry briefly. Garnish with fresh coriander and serve with naan bread and marinated red onions in vinegar. Some suggestions: Fry the onions over medium heat to prevent them from burning. Stir them regularly and add a pinch of salt for extra flavor. Adjust the amount of chili peppers to your own taste. If you don't like spicy food, use fewer peppers. Using vinegar on the sliced red onions is a smart way to give them a spicy, sour taste. Serve the jigar with naan bread and garnish with fresh coriander and marinated red onions in vinegar for extra flavor and presentation. Enjoy your Jigar dish! #jigar #JigarLever #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanstreetfood #afghanculture #afghanshortcookingvideos #Afghanifood #sultanhassani #alfateam #liverdish #beefliver #calfliver #afghanbeefliver

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Aash is a classic Afghan 🇦🇫 dish Ingredients for the soup Oil 1 large onion, finely chopped 2 cloves of garlic, pressed 1 teaspoon turmeric 3 fresh chilli peppers, finely chopped 250 grams of fresh tomatoes, diced 1 tablespoon tomato puree 100 grams of red beans 100 grams of chickpeas 1 litter of broth Spices: Black pepper Salt Coriander seeds Dried chili Ingredients for Noodles/Pasta: 400 grams of pasta flour (tipo 00) 1 teaspoon salt 4 eggs 2 egg yolks 2 teaspoons extra virgin olive oil Ingredients for the sauce: Oil 1 clove of garlic, pressed ½ teaspoon turmeric 250 grams of ground beef or veal Ingredients for presentation: Fresh coriander Yogurt Dried mint Chili #aush #afghannoodlesoup #afghansoup #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #sultanhassani #theafghanguythatcooks

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An Afghan expression that says: “Nane piaz, pishanie waz” which means no matter how wealthy one is, even a piece of bread with onion will suffice to welcome a guest, as long as you smile and show hospitality. We proudly present you the first edition of our Afghan cookbook 'Saphar, a culinary adventure through Afghansiatan 🇦🇫 '. In this cookbook, my mother Parwin Zamani makes a tour (Saphar) through the different provinces of Afghanistan, introducing local ingredients and using traditional recipes from our native country. #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanstreetfood #afghanculture #mantu #ashak #palou #shortcookingvideos

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🇦🇫 Here is an easy recipe on how to make Kofta, the Afghan Meatballs. Ingredients: For Kofta (Meatballs) • Lamb mince (250g) • Veal mince (250g) • 1 Onion • Garlic (2 cloves) For Spice Mix: • Cumin seeds • Black pepper • Chili peppers (optional) • Coriander seeds • Salt For Sauce: • Oil • Pressed Garlic • Turmeric • Tomato paste • Fresh chopped tomatoes • Water • Salt • Pepper • Coriander seeds • Chickpea beans (Daalnagut), soaked and cooked (1 cup) Instructions: Sauce (qorma): In a pan, heat oil. Add pressed garlic and turmeric. Briefly sauté the garlic and turmeric to release their flavors. Add tomato paste and hot water to create a qorma. After 2-3 minutes, add the freshly chopped tomatoes to the sauce for extra flavor. Season the sauce with salt, pepper, coriander seeds, and chili powder (optional). Simmer the sauce on low heat until flavors meld. While waiting for the sauce, prepare your kofta’s Kofta: In a bowl, mix lamb and veal mince together. Blend 1 onion and 2 cloves of garlic; and add this to the meat mixture. Add the spice mix (blended: Cumin seeds, Black pepper, Chili peppers, Coriander seeds) and salt to the minced meat and blend for a couple of minutes with your hands. Shape the mixture into small round meatballs or patties (Kofta’s). In a separate pan, cook the shaped Kofta’s, but avoid overcooking them. Now add the cooked Kofta’s to the sauce and finish it by adding the soaked and cooked chickpea beans. Let it simmer on low heat for a couple of minutes. This process is known as "sare roghan beyaya," where the sauce becomes juicy and imparts flavor to the Kofta’s. To serve: Serve the Kofta with white rice (chalaw) or bread. Music: Meraj Wafa @Meraj Wafa معراج وفا #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanstreetfood #afghanculture #afghanshortcookingvideos #sultanhassani #koftachalaw

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