Afghanistan cuisine

Another spelling variant of Aushak, leek dumplings topped with a spiced tomato-meat sauce and yogurt.

Thick noodle soup with chickpeas, tomatoes, and herbs, topped with yogurt.

A hearty noodle soup with lentils, herbs, and sometimes meat, topped with yogurt.

A regional noodle soup with unique Herati herbs and sometimes yogurt.

Leek- or scallion-filled dumplings served with a tomato-meat sauce and topped with yogurt and mint.

Dumplings filled with leeks and chives, topped with tomato-mint sauce and yogurt.

A layered rice and meat dish with potatoes and spices, distinct from Indian biryani in seasoning and preparation.

Fragrant rice dish with chicken or lamb, potatoes, and aromatic spices.

A regional rice dish with saffron, dried fruits, and tender meat, distinct from Kabul styles.

Festive rice dish with meat, carrots, and nuts, cooked with Afghan spices.

A spicy rice dish with lamb, green chilies, and dried fruits, reflecting southern flavors.

Aromatic rice dish with spiced lamb, saffron, and dried fruits, distinct to northern Afghanistan.

Thin, pan-fried flatbread stuffed with potatoes, leeks, or lentils and served with minted yogurt dip.

A yogurt-based dish with fried eggplant or potatoes, topped with garlic and mint.

A flat, pan-fried kebab made from minced beef or lamb with tomatoes, onions, and spices.

Fragrant rice with nuts

Slow-cooked meat and rice dish sealed and cooked in its own steam for deep flavor.

Sweet, fried pastry ribbons dusted with powdered sugar and ground pistachios.

A vibrant vegetable stew with aromatic herbs and spices, often served with bread.

A refreshing fruit compote drink made with seven dried fruits and nuts, served during Nowruz.