Afghan

Afghan meat qorma has several home forms, from tomato-and-onion braises to potato or chickpea versions. Choose a method around the cut and the cooking vessel.

A guide to cultivated mushrooms, sauce consistency and the distinct spice choices behind Afghan mushroom qorma.

Afghan cooks make meat qorma with potatoes, tomato, pulses or fruit. Their recipes show how to choose a whole preparation and read beyond a familiar curry name.

Afghan aush brings noodles, legumes, savory meat and tangy dairy together. Different family methods make the final assembly as important as the pot.

Follow Afghan jelabi from the Nowruz fish pairing to gifts between families, Ramadan gatherings and green tea, through cookbook accounts and local reporting.

Afghan lula and lola kebab recipes take two distinct paths. Compare grilled mince with fried meat-and-potato rolls, their ingredients, texture and cooking order.