The Foods eaten by the people of Afghanistan

The culinary traditions of Afghanistan have been shaped by a variety of factors including its diverse landscape, a confluence of cultures, and its historical position as a crossroads for invading armies and traders passing between East and West. The food of Afghanistan has remained relatively stable over the last 500 years, although certain changes and adaptations have occurred due to globalization, wars, and migration.

Here is an overview of some foods that have been part of the Afghan diet over the past five centuries:


  • Rice: Varieties like "Shola" are the foundation for dishes such as "Kabuli Pulao," which is often made with lamb, raisins, and carrots.
  • Wheat: Used to make bread like "naan" and "roti," as well as dishes like "Aush," a noodle soup.


  • Lamb: Widely consumed and often prepared in stews ("Qorma") or grilled as kebabs.
  • Chicken: Used in various preparations, including stews and kebabs.
  • Beef: Less common than lamb but also used in similar preparations.


  • Potatoes: Introduced later but integrated into dishes like "Bouranee Baunjan" (Eggplant and Potato Curry).
  • Eggplants: Used in various dishes like "Bouranee Baunjan."
  • Carrots: Used in dishes like "Kabuli Pulao."
  • Spinach: Cooked in dishes like "Sabzi."


  • Lentils: Prepared in various forms, often as "Daal."
  • Chickpeas: Used in various dishes and stews.


  • Yogurt: A common ingredient, often used in "Mantu" (dumplings) and "Aush" (noodle soup).


  • Grapes: Both fresh and dried (raisins) have various uses.
  • Melons: Highly popular, especially in the summer.
  • Pomegranates: Used fresh and in juice form, also for garnishing.
  • Apricots: Consumed fresh or dried.

Nuts and Seeds:

  • Almonds, walnuts, and pistachios: Commonly used for garnish or eaten as snacks.


  • Cumin, cardamom, saffron, and coriander: Commonly used spices.


  • Green tea: A popular drink throughout the day.
  • Doogh: A yogurt-based drink.

Many of these foods have been staples for centuries, pointing to the historical stability of the Afghan diet. However, modern times have seen the introduction of new ingredients and culinary methods, leading to a continual evolution of this rich and varied cuisine.

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