Top 7 Afghan Vegan Dishes

The main ingredients in this Afghan dish are chunks of pumpkin or squash that are slowly braised in a flavorful combination of onions, garlic, coriander, ginger, turmeric, chili peppers, and tomatoes. Borani kadoo can be enjoyed as the main course or a side dish. It is typically served garnished with garlic-spiked yogurt and naan bread on the side. The meal is usually consumed by scooping a mouthful with Afghan flatbreads, or it can be poured over white rice called challow.Expand

Salata is a very popular side dish in Afghan cuisine, a frequent accompaniment during lunch and dinner. The ingredients are usually only cucumbers and tomatoes that have been uniformly diced as much as possible, dressed with freshly squeezed lemon juice, then seasoned with salt and either mint, parsley, or cilantro. Today you will even find recipes where the most common ingredients include onions, and sometimes even bell peppers, radishes, and lettuce.Expand

Shor nakhod is a simple chickpea and potato salad enriched with a tangy cilantro dressing. It is prepared with cooked chickpeas and boiled potatoes that are combined with some of the chickpea stock and a mixture of fresh cilantro, garlic, salt, and white vinegar. The dressing can be optionally enriched with green chilis, limes, scallions, walnuts, or red chutney. This Afghan chickpea and potato dish is usually consumed chilled, and it is typically served as a savory snack or an appetizer. The dish is also used as an accompaniment to various grilled meat and fish dishes.Expand

Bonjan salad is a flavorful and healthy appetizer from Afghanistan. Slices of eggplant are first fried and then poured over with a tomato sauce that's spiced with red pepper flakes, pepper, and cinnamon. The coated eggplants are usually left to cool in the refrigerator anywhere from a few hours to overnight, and are then served at room temperature, preferably with Afghan flatbread or a cup of yogurt.Expand

Golpi is a traditional vegetable-based dish originating from Afghanistan. The dish is usually made with a combination of cauliflower florets, oil, onions, salt, garlic, curry powder, sugar, tomatoes, bay leaves, white vinegar, and spices such as cinnamon, cardamom, cumin, coriander, and cloves. The onions and garlic are fried in oil and mixed with the spices, sugar, bay leaves, salt, tomatoes, and vinegar until the sauce thickens. The cauliflower and boiling water are then added to the pot, and the dish is simmered over low heat until the florets are fully cooked but not falling apart. Golpi is typically served hot in a large bowl and it's recommended to pair it with plain rice on the side.Expand

Samaroq is a traditional dish originating from Afghanistan. It's usually made with a combination of mixed mushrooms, tomatoes, onions, hot peppers, garlic, oil, salt, and spices such as cinnamon, cumin, coriander, and cardamom. The garlic, onions, and chili peppers are sautéed in oil over high heat, and then mixed with the tomatoes and salt until a sauce forms. Mushrooms are added to the pot and cooked until the liquid evaporates, and samaroq is then typically served hot with rice or naan flatbread on the side.Expand

Maash pulao is a traditional dish made with a combination of rice, mung beans, dried fruits, and aromatic spices. Cooked mung beans and long-grain rice such as basmati are combined with a mixture of sautéed onions, ginger, garlic, chilis, tomatoes, and dried fruits, usually dried apricots or raisins. The mixture is then simmered with vegetable stock or water until the rice is thoroughly cooked. This dish is traditionally flavored with spices like cardamom, turmeric, cinnamon, cumin, coriander, and masala powder. Typical accompaniments to the dish include yogurt, fresh salads, chutneys, mast-o-khiar, pickles, or meat. Maash pulao is commonly prepared for special occasions and holidays, such as Ramadan.Expand