Details here: https://www.thecuriouschickpea.com/afghan-kidney-bean-curry/. We made slight modifications: first, we toasted the cumin seeds, coriander seeds, and ¼ tsp dried epazote (which we used in lieu of ½ tsp dried mint) in a small pan without oil, and then used a mortar and pestle. Then we heated 2 tsp vegetable oil in a low-walled Dutch oven,… Continue reading Afghan kidney bean curry
Tag: afghan
Afghan potatoes in tomato sauce with garlic yogurt (kachaloo bourani)
Saute 2 cloves minced garlic in 4 Tbsp vegetable oil. When fragrant, add peeled, sliced potato rounds (½ inch thick from 4 Yukon or 2 Idaho potatoes) and sauté. Add 2 Tbsp tomato purée, ½ tsp turmeric, 1 sliced and seeded jalapeno, a dash of salt and black pepper, and ¾ cup water (see Note… Continue reading Afghan potatoes in tomato sauce with garlic yogurt (kachaloo bourani)
Afghan stewed pumpkin with yogurt and mint (kudu bourani)
This is one of my favorite Afghan appetizers when I eat out, and I finally made it at home. I used the remaining half of my pumpkin (from the Aruban soup) for this. Remove rind from pumpkin and cut into slices (as my friend Mary J advised, I microwaved the pumpkin for a few minutes… Continue reading Afghan stewed pumpkin with yogurt and mint (kudu bourani)
Afghan potato and two-bean salad (shour nahkud)
Boil 5-6 Yukon Gold potatoes, skin-on, in water and a dash of salt until tender. Drain, let cool, and then slice into rounds (I kept the skin on). Separately, using a food processor, make the cilantro chutney (chutney gashneez): blend 1 bunch fresh cilantro, a few cloves fresh garlic, 1 jalapeño pepper (I cut mine into slices), and ½ cup… Continue reading Afghan potato and two-bean salad (shour nahkud)
Cooking Adventures 