Aash is a classic Afghan 🇦🇫 dish Ingredients for the soup Oil 1 large onion, finely chopped 2 cloves of garlic, pressed 1 teaspoon turmeric 3 fresh chilli peppers, finely chopped 250 grams of fresh tomatoes, diced 1 tablespoon tomato puree 100 grams of red beans 100 grams of chickpeas 1 litter of broth Spices: Black pepper Salt Coriander seeds Dried chili Ingredients for Noodles/Pasta: 400 grams of pasta flour (tipo 00) 1 teaspoon salt 4 eggs 2 egg yolks 2 teaspoons extra virgin olive oil Ingredients for the sauce: Oil 1 clove of garlic, pressed ½ teaspoon turmeric 250 grams of ground beef or veal Ingredients for presentation: Fresh coriander Yogurt Dried mint Chili #aush #afghannoodlesoup #afghansoup #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #sultanhassani #theafghanguythatcooks

How to make home made sheer Yakh, the Afghan 🇦🇫 ice cream Ingredients: 500 ml or 2 cups of full-fat milk 250 ml or 1 cup of cream 1 cup of sugar 1 teaspoon of ground cardamom 1 teaspoon of rose water pinch of salt Instructions: Step 1: The mixture Pour the milk into a pan and begin heating it. Add the cream, ground cardamom, rose water, a pinch of salt, and sugar. Stir for about 15 minutes, being careful not to let the mixture boil. Let it cool, then refrigerate for a few hours (for best results, for about 12 hours). Step 2: The machine An ice cream maker consists of two parts: a stirring mechanism and a cooling container. The cooling container needs to be chilled in the freezer for 12 hours beforehand. Step 3: Making Ice Cream Poured the ice cream mixture into the ice cold container. Because the container’s walls are ice-cold, a thin layer of the ice cream mixture freezes onto them. This layer is scraped almost immediately by the stirring mechanism from the wall. This process keeps the ice crystals small and prevents them from freezing into one large lump of ice. Smaller crystals give the ice cream a finer texture. The preparation time of this process varies from 30 minutes to an hour. Serve the ice cream with pistachios or walnuts. Music: Ahmad zahir #sheeryakh #afghanicecream #afghanstreetfood #afghanfood #sultanhassani #silkcooking

Sheer Yakh, which literally means “ice milk,” is the Afghan 🇦🇫 ice cream. Traditional Sheer Yakh is handcrafted using ancient methods, without any modern technology. Using an ice bucket, often a large, metal cylinder with a smaller cylinder or bucket inside. The preparation of Sheer Yakh on the streets of Afghanistan goes beyond just a culinary process; it represents an age-old tradition. To simplify this process at home, and to give it a modern touch, we use an ice machine. Ingredients: 500 ml or 2 cups of full-fat milk 250 ml or 1 cup of cream 1 cup of sugar 1 teaspoon of ground cardamom 1 teaspoon of rose water pinch of salt Instructions: Step 1: The mixture Pour the milk into a pan and begin heating it. Add the cream, ground cardamom, rose water, a pinch of salt, and sugar. Stir for about 15 minutes, being careful not to let the mixture boil. Let it cool, then refrigerate for a few hours (for best results, for about 12 hours). Step 2: The machine An ice cream maker consists of two parts: a stirring mechanism and a cooling container. The cooling container needs to be chilled in the freezer for 12 hours beforehand. Step 3: Making Ice Cream Poured the ice cream mixture into the ice cold container. Because the container’s walls are ice-cold, a thin layer of the ice cream mixture freezes onto them. This layer is scraped almost immediately by the stirring mechanism from the wall. This process keeps the ice crystals small and prevents them from freezing into one large lump of ice. Smaller crystals give the ice cream a finer texture. The preparation time of this process varies from 30 minutes to an hour. Serve the ice cream with pistachios or walnuts. Music: Rocky theme song #sheeryakh #afghanicecream #afghanstreetfood #afghanfood #sultanhassani #the #afghanguythatcooks

Badenjan Borani is a traditional Afghan 🇦🇫 dish made with eggplant, tomatoes, and spices. Here’s a simple recipe for Badenjan Borani: Ingredients: 2 large eggplants 2 medium tomatoes, sliced 2 cloves garlic, minced 1 teaspoon turmeric 1 tablespoon tomato paste 1 tablespoon olive oil (in moderation) 1/2 cup water Salt and pepper to taste For presentation: Full-fat yogurt mixed with one clove of garlic and salt Fresh cilantro Instructions: Heat the olive oil in a separate pan and add the minced garlic. Fry until the garlic is golden but not burnt. Add the turmeric and fry briefly to release the flavors. Add the tomato paste and mix well. Add boiling water and let the sauce simmer over low heat for about 10 minutes. While the sauce is simmering, prepare the eggplant. Wash the eggplants and cut them into equal slices lengthwise. Fry the slices in a pan with olive oil until both sides are golden brown. Do not overcook them; otherwise, you will get a mushy result. Set the fried eggplant slices aside. Season with a little salt and pepper if desired. You can also sprinkle some chopped garlic on top for extra flavour. Stack the eggplant and tomatoes. First, lay a layer of eggplant on the bottom of a baking dish. Then, add a layer of sliced tomatoes on top of the eggplant, and repeat this process until you’ve used all the eggplant and tomatoes. Pour the sauce over the eggplant and tomatoes and let it simmer for about 10 minutes, or until the eggplant is soft. Check regularly to make sure it’s not overcooked; otherwise, you will end up with a mushy eggplant. Mix full-fat yogurt with one clove of pressed garlic, salt, and some fresh cilantro. Spread this on a plate and place the finished dish on top. Drizzle some yogurt here and there and finish with some fresh cilantro. Serve the Badenjan Borani with rice or naan (bread). Tip: Be careful not to keep the eggplant too hard (in Afghanistan, we call this ‘khom’), but also not too soft. Cooking eggplant is quite easy, but be sure to check it regularly to avoid overcooking or undercooking it. Music: @SAMIR ROHESH & @Setara hashimi #badenjanborani #afghanfood #afghancalture #egplants #afghanistan🇦🇫 #afghancookbook #silkcooking

Qabli Palaw Uzbaki, is a traditional Afghan 🇦🇫 dish that holds cultural significance in Afghan cuisine. Specially in the Mazar-I- Sharif. It is a flavorful and aromatic rice dish typically made with long-grain rice, meat (often lamb, Veal or beef), carrots, raisins, and a blend of spices. Ingredients: Golden basmati rice Meat: lamb, Veal or beef Onions Carrots Raisins Sunflower oil Water Salt Pepper Cumin Spice mixture for Palaw: cumin Coriander seeds cardamon Instructions: 1. Washing and soaking the Rice. To prepare rice, start by washing it in cold water until the water runs clear. Then, place the washed rice in a bowl and add water, using twice the amount of water as rice. Allow the rice to soak for at least 2 hours for optimal results. This soaking process will help the rice become longer and tender 2. Broth (Yakhni). Heat sunflower oil in a pan, then add pieces of meat and cook until browned. Next, add roughly chopped onions to the pan with the lamb meat, stirring until they're well mixed and the onions start to brown. Be careful not to burn them. Season with salt, pepper, and cumin. Pour enough boiling water into the pan to cover the meat. Cover and let simmer over low heat for about 45 minutes or until the meat is tender. 3. Adding Carrots & Raisins. Peel and clean carrots, then cut them into small strips. Add these to the broth (Yakhni) and let them cook for a couple of minutes. Afterward, add the raisins. 4. Adding the soaked rice to the pan. After soaking the rice for 2 hours, it's ready to be cooked. Add the drained rice to the pan as shown in the video. Pour in hot water, enough to cover the rice, and cook for about 3-4 minutes. Be cautious not to overcook the rice. Test the texture by squeezing it; it should still have some firmness. 5. Making a mountain. After cooking the rice, create a mountain shape in the pan and make holes as demonstrated in the video. Sprinkle the spice mix (cumin, coriander seeds, cardamom) over the rice. Cover the lid with a towel and seal the pan. Turn the heat down and let it steam for about 30 minutes on low heat, allowing the flavors to blend well. Adjust the cooking times and spices according to your taste preferences. Cooking Qabli Palaw is a time-consuming process; it involves slow cooking. It is important to take the time and do it properly because the result will amaze you. For a more detailed recipe, we would suggest checking the Afghan cooking book "Saphar" by Parwin Zamani. Music: @Qais Ulfat #qabliPalaw #afghanistan #afghanfood #silkcooking #chendawul #saphar #afghancookbook #afghanculture #afghanshortcookingvideos #qabli #sultanhassani