Afghan cuisine is a mixture of Indian, Iranian, and Mongolian cuisine. The main ingredients taken from Indian cuisine are garam masala, chilies, pepper, and saffron. Mongolia influences the shape of dumplings and noodles.
Mint, coriander, and cooking with vegetables like green herbs or spinach are taken from Persian cuisine.
Afghan food culture also has its particular style. Here, fatty dishes are of great importance since they are great for boosting energy and nourishment during winter.
Afghan dishes are cooked in lots of oil. Mutton fat is also very popular and is added to various dishes. Some of its foods are also graced with nuts and dry fruits.
Kabuli Pulao (Steamed Rice With Dry Fruits)
Kabuli pulao is often considered the national dish and it’s a well-known fact in Afghanistan that people love it. The dish is named “Kabuli Pulao” after the city of Kabul. It is because the upper-class families of Kabul created this dish.
This national dish of Afghanistan is made from steamed rice loaded with various dry fruits. Fried raisins, pistachios, almonds, caramelized carrots, and sweet spices are added for flavoring. The dish also includes large chunks of lamb meat which is the highlight for meat lovers.
The pulao has a sweet and savory taste. The added dry fruits give it a crunchy texture. There is no wonder why it is known as the crown of Afghan cuisine!