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Royal Afghan Dinner

Rice is king in this meal of savory vegetables, aromatic spices, and fork-tender lamb

by Ali Seraj

fromFine Cooking
Issue 06

In a proper Afghan dinner, a rice dish is the main and most important element. Here, the author explains how to prepare qabuli palau, which is filled with tender chunks of lamb and flavored with onions and seven spices. It's served with two complementary vegetable stews and a crisp salad. He shares his kitchen fumbles after moving to the United States and how to avoid his mistakes, how to set the table, and what to do with leftovers - if there are any.

Photos: Suzanne Roman & Susan Kahn

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