Kabul Afghan Cuisine

Stewed cauliflower, baby carrots, green beans, red bell peppers, and potatoes. Spiced with dill, turmeric, and cumin. Served with Kabuli Palaw.

Afghanistan’s famous rice dish, served vegetarian. Included with most of our entrees, this is a generous portion of basmati rice with a special blend of saffron, black pepper, cardamom, coriander, and cumin. Topped with raisins, toasted nuts, and julienned carrots. Served with optional Lamb Qorma.

Eggplant sautéed and served with a delicate layer of mildly spiced, tomato-based sauce. Topped with yogurt-garlic sauce and sprinkled with mint. Served with Kabuli Palaw.

Scallion and cilantro-filled pasta dumplings served with a delicate layer of a mildly spiced, tomato-based sauce. Topped with yogurt-garlic sauce and sprinkled with mint.

Turnovers filled with potatoes, cilantro, and scallions. Served with garlic-yogurt sauce.

Crushed eggplant, garlic, mint, cilantro, yogurt, olive oil, and lemon juice. Served with Afghan bread.

A chickpea and kidney bean salad with crushed cilantro, lemon and vinegar dressing, and a dash of cayenne.

Cucumbers, tomatoes, onions, mint, and lemon juice.

Traditional noodle soup with kidney beans and chickpeas, yogurt, and flavored with dill, turmeric, and mint.

Mushroom sautéed in Kabul’s special blend of herbs and spices. Topped with cilantro and garlic yogurt sauce. Served with Afghan bread.

A mango-lover heaven. A generous serving of an intensely flavored ambrosia.

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