Bata (Afghan sticky rice)

BATA or BATHA, an Afghan rice dish is cooked with water and acquires a sticky consistency. It is usually eaten with a QORMA/KOMAR, such as SABZI (spinach) or SHALGHAM (turnips). With the addition of stock, meat, herbs, and grains, more eeri Qoroot, and Shola. A sweet rice dish called Shir Birenj (literally milk rice) is […]


Iranian Saffron Steamed Plain Basmati Rice. RECIPE: Ingredients (for 6 serves): 4 cups long-grain basmati rice 8 cups water 2 tablespoons salt 2 tablespoons plain yogurt 1 cup butter or vegetable oil or ghee (see note) 1 teaspoon ground saffron dissolved in 4 tablespoons hot water 1 teaspoon cumin or nigella seeds (optional) Methods: Pick […]

Maash Palaw (Mung Bean with Rice)

Maash palaw or Mung Bean with Rice. As rice and mung beans are two of Afghanistan’s favorite ingredients, there are quite a number of recipes involving the pair of them. One such is ketcheree: short grain rice cooked up all stickily with garlic and quroot. But In this version (RECIPE 2), which sees mung beans […]

Zamarod Palaw (Rice with spinach)

Zamarod Palaw/Pulao (Rice with spinach) is popular Afghan Pulao Rice Recipe. It’s an ethnic Afghan dish and served in most city centres. Its served in Afghan parties, weddings, and gatherings. RECIPE: Ingredients: 900 gr Basmati Rice 2 bunches Spinach 1 tsp Cumin, ground – As needed salt – As needed 1/2 cup Canola oil Method: […]


Jambalaya ([dʒæmbəˈlaɪ.ə] ˌ[dʒʌm-/ JAM-bə-LY-ə], [JUM-bə-LY-ə]) is a Louisiana origin dish of Spanish and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the “holy trinity” in […]

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