A multi-purpose condiment for using on boulanee, rice, pasta, etc. Very spicy and acidic! For best results use the freshest cilantro leaves you can find. An Afghani-American gave me this recipe sans measurements. Determination in recipe interpretation is a good trait. This isn't your run-of-the-mill condiment-very unusual indeed.
Most of us eat these at the fair but it is also an Afghanistan dessert sometimes served at a dastarkhan, literally 'tablecloth', the enormous meal served to family and guests on special occasions. The American version usually does not have cardamom and pistachio as part of the ingredient list.
This is a delicious dessert but you may want to cut back a bit on the cardamom if you are not used to the flavor. To serve Firnee in the traditional manner, the pudding should be poured into two plates, decorat with the pistachio nuts and cut into wedges. This recipe is from "The Middle East Cookbook" By Tess Mallos
Juicy chicken skewers flavored with fresh herbs and spices, perfect for barbecue or grill. Serve them with fragrant naan, fresh onion, juicy tomatoes, spicy chutney and creamy garlic yogurt – your guests will love it!
A juicy, piquant sauce that brightens any dish – barbecue, grill or even plain rice. Green chilies, fragrant coriander, garlic and bright citrus notes create an unforgettable flavor that instantly lifts the mood.
Add dried sour plums to traditional Afghan curry for an incredible sweet‑sour flavor and aromatic spices. It’s a quick, fragrant dinner you can make in one day, and the result will surprise even the pickiest gourmets.