Ashley A. Stanfield
Ashley A. Stanfield
I love to cook, write, and eat. And I really love to share this information with the world. I started when I realized the amount of misinformation out there in regard to cooking and food. So I decided to start gathering up everything I could, from recipes to cooking tips to restaurant reviews, to create a resource that people would actually use and enjoy. I think it's important to be passionate about food and enjoy cooking it and eating it. This is my way of sharing all that knowledge with you.

Landing in Kabul, you couldn’t assist wondering if you’re landing inside the uppity slum. This is Delhi’s Lajpat Nagar. That’s appropriate because that’s where Delhi’s huge Afghan ex-pat network is focused and where my first publicity of Afghan delicacies commenced. The journey turned into examining Afghan meals to Indians, the reason that many Mughlai delicacies allegedly have their roots in Afghan, Turkic, or Persian originals. But that’s wherein things begin going awry.

When we find out faux Indian meals and Afghan Chinese are the staples here. Every restaurant is worth its monosodium glutamate. It has a ‘candy corn soup,’ a far less fit for human consumption; You get it in India strengthened with double the cornflour, chowmein, and achari bird. Bleh! Ok, this should be an aberration, I say to myself and boldly pass on the Kababs and Kabuli law.

Chorba to Sheer Yakh

There’s almost nothing to differentiate it from the Iranian Kebab, discovering to my horror that the Lajpat Nagar Kababs are faux, given their marination in heaps of ginger garlic and yogurt that isn’t the norm in Afghanistan. Surprisingly, the Kabuli pillow, the equal combination of meat carrots, rice raisins, and cumin that I’d had in Uzbekistan the previous year (evidently called the Uzbeki Palow there), is likewise plenty higher in Delhi; the parboiled rice so vital for that fluffy end being absent in Afghanistan.

I placed this down to high expectancies, but repeated food in Kabul yields equal disappointing outcomes, be at the eating place of Avenue dealer. On the other hand, the culmination and greens in Afghanistan are pretty amazing; however, just like most Afghan ladies, they’re stored hidden away at domestic and make no-look in any menu anywhere, keeping the occasional western Café.

The first large culinary revelation, authentic and indigenous to Afghanistan, is available in Mazar -I- Sharif, inside the ancient fortress of Balkh. As soon as upon a time named Bactria Alexander, a flourishing Buddhist city, the lonely but still fantastic citadel was home to Alexander’s wife Roxanne and became where Zoroaster lived and died. My guide insisted I strive for the “nearby specialty” and, as one does in Afghanistan, walked me right into a weed den, the air redolent with the fragrance of smoked hashish. I omitted it on hygiene grounds because everybody was puffing from the equal pipe.

Sadly in this area, your alternatives are either hash or hash. Stopping on the stunning Nau-Gumbad (or nine domed mosques, the primary mosque ever built in the usa inside the 900s, it is made at the site of a Buddhist stupa, which changed into, at some point, a Zoroastrian hearth altar), the fascinating vintage caretaker invites us for a “snack” to his residence. Over heartbreaking stories of how he lost his entire family throughout the civil warfare, he gives me a preference for both smoked hash and hash cookies.

A bit trapped, one is pressured to try the latter, which, as it seems, isn’t an excellent idea. The high sets in unexpectedly, and the entirety begins seeming humorous, be it the Afghan police and military men coming in to get a hash cookie from caretaker grandpa or maybe the sheer terror of the occasional Taliban checkpoint on our manner return to Mazar.

- A word from our sposor -


Chorba to Sheer Yakh: A culinary revelation in Afghanistan