Afghan
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Afghan Garlic and Mint Meatballs
This recipe is significant. It's marks the point when we have had the most success with a cookbook. That cookbook is The Silk Road Gourmet by Laura Kelley. When putting together our history units, I like to find regional cookbooks as a way to include cooking foods from that culture, region or period in time.
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Afghan Chicken Recipe
This is one of those wonderfully simple recipes that has become a favorite in our home. Today I'm sharing a very easy Afghan chicken recipe made with chicken leg thighs, fresh lemon juice, garlic, and a blend of warm spices. The recipe is traditionally delicious when cooked over a grill, but I wanted to make it accessible for everyone by preparing it in the oven.
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Afghan Green Chutney | Cilantro, Chili and Vinegar Chutney
Afghan green chutney is a vibrant, tangy, and spicy condiment that is a staple alongside many Afghan meals and one of our family's favorite recipes. The base of the chutney begins with two bunches of fresh cilantro, which are washed and roughly chopped. The goal is to preserve some of the cilantro's texture rather than blending it completely smooth.
Afghan Garlic and Mint Meatballs
This recipe is significant. It’s marks the point when we have had the most success with a cookbook. That cookbook is The Silk Road Gourmet by Laura Kelley. When putting together our history units, I like to find regional cookbooks as a way to include cooking foods from that culture, region or period in time. There are many ways to connect and experience a culture. It could be through art, music, handwork or my favorite: Food! When we taste food from different parts of the world, it is a connection point for me that I like to share and experience with my children. Each of us have a unique set of interests and passions, and for me including food (and handwork) into our homeschool lessons is close to my heart and one of my oldest homeschool goals.
So today I bring you Afghan Garlic and Mint meatballs. I love mint, but mostly in my tea. I don’t usually cook with mint. The Silk Road Gourmet cookbook has changed that. A number of recipes call for mint, and I have been pruning my mint plant to keep up with the demand. These meatballs are also spicy! They call for quite a bit of chilis which my children love.
Usually when I try a new recipe I cut it in half or even more to see how we will like it. Either the portions are smaller in this cookbook, or I have rightful anticipated that my family will love it because I have been doubling and tripling these recipes with great success. While you can find the complete and unmodified recipe in the cookbook The Silk Road Gourmet on page 169, I’ll share my version here.
I made the seasoning mix first adding 1 chopped red onion per 2 pounds of ground beef rather than 2 yellow onions per pound. I grabbed a handful of fresh mint (plus another teaspoon or so of dried mint) and a handful of fresh cilantro from my garden and added that to my NutriBullet to blend. I added a whole head of garlic plus the juice of 3 limes. The recipe calls for less garlic and lemon rather than lime. I added 4 teaspoons of coriander, 1 teaspoon of freshly ground black pepper and 2 teaspoons of salt. I didn’t have any tomatoes, so I used cherry tomatoes in lieu of one tomato. The recipe calls for a 1:1:1 ratio of beef, tomato and onion. When I’ve done that in the past, I end up with a very wet meat mixture which sweats a lot of moisture when cooking. I don’t end up with the nice browned look you get when you barbeque or broil. By chance, because I didn’t have more onions of tomatoes, I ended up liking this mix quite a bit. I still plan to make them in the future with more onions and tomatoes, but I was pleasantly surprised at the outcome.
Once everything was mixed together, I added it to the ground beef and chilled it for an hour. Then I rolled them into meatballs and set them on a tray lined with parchment paper. I broiled them for 10 minutes. I served this with Afghan Carrot and Raisin rice.
Afghan Chicken Recipe
This is one of those wonderfully simple recipes that has become a favorite in our home. Today I'm sharing a very easy Afghan chicken recipe made with chicken leg thighs, fresh lemon juice, garlic, and a blend of warm spices. The recipe is traditionally delicious when cooked over a grill, but I wanted to make it accessible for everyone by preparing it in the oven.
The process begins by trimming the chicken and cutting it into large chunks. Fresh lemon juice is poured over the chicken first, creating the foundation of the marinade while the remaining ingredients are prepared. The spice blend is wonderfully fragrant and includes black peppercorns, salt, turmeric, paprika, and coriander. I love grinding the whole spices together because it creates such a fresh and vibrant flavor.
The marinade also includes a generous amount of garlic. I use an entire head of garlic, smashing it with a mortar and pestle before adding it to the chicken. The fresh garlic really gives this dish its wonderful depth of flavor, although the recipe is very forgiving and can easily be adapted by using garlic powder instead. A splash of apple cider vinegar is added as well, and for even more flavor, cilantro and onion can be blended and mixed into the marinade.
Once everything is combined, the chicken is allowed to marinate for anywhere from thirty minutes to two hours. Because of the fresh lemon juice, it's best not to let it sit for too long. The chicken is then arranged on a tray and cooked under the broiler for just five to seven minutes. It cooks surprisingly quickly.
While the oven method is incredibly convenient, there is no question that this chicken is at its absolute best when threaded onto bamboo skewers and grilled over an open flame. The grill gives the chicken that beautiful blackened exterior and smoky flavor that is difficult to replicate in the oven. Even so, the oven version is still incredibly delicious and pairs beautifully with other Afghan dishes, especially raisin and carrot rice.
This recipe is a reminder that simple ingredients can come together to create something deeply flavorful and comforting. It is an easy meal to prepare, adaptable to what you have on hand, and a wonderful introduction to Afghan cooking for anyone looking to bring new flavors into their kitchen.
Afghan Chicken (Murgh Kabob)
A simple, flavorful Afghan chicken recipe that is traditionally grilled but can easily be made in the oven. The fresh lemon, garlic, and warm spices create a tender, aromatic chicken that pairs beautifully with Afghan rice dishes, especially raisin and carrot rice.
Serves: 4–6
Ingredients
2½–3 pounds (1.1–1.4 kg) chicken leg-thigh pieces, boneless or bone-in
Juice of 2 lemons
1 whole head garlic, peeled and crushed
2 teaspoons whole black peppercorns
2 teaspoons salt, or to taste
½ teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon coriander seeds
1 teaspoon ground coriander
1 tablespoon apple cider vinegar
Optional:
½ small onion, roughly chopped
Small handful fresh cilantro
Instructions
1. Prepare the Chicken
Trim excess fat from the chicken leg-thigh pieces and cut them into large chunks.
Place the chicken in a large bowl and drizzle with the juice of two lemons.
2. Prepare the Spice Blend
In a spice grinder or small blender, combine:
Black peppercorns
Salt
Turmeric
Paprika
Coriander seeds
Ground coriander
Blend until the spices are finely ground and well combined.
3. Make the Marinade
Add the spice mixture to the chicken.
Crush the garlic using a mortar and pestle (or mince finely) and add it to the bowl.
Add the apple cider vinegar.
If using onion and cilantro, blend them together in a small food processor and stir them into the marinade.
Mix everything thoroughly so the chicken is evenly coated.
4. Marinate
Cover and refrigerate for 30 minutes to 2 hours.
Do not marinate much longer than this, as the fresh lemon juice can begin to break down the chicken too much.
5. Cook
Oven Method
Arrange the chicken pieces on a baking tray in a single layer.
Broil on high for 5–7 minutes per side, or until the chicken is cooked through and lightly browned.
Traditional Grill Method
Thread the chicken onto bamboo skewers and grill over medium-high heat until cooked through and beautifully charred. This method gives the chicken its classic smoky flavor and blackened edges.
Serving Suggestions
Serve with:
Afghan raisin and carrot rice (Kabuli Palaw)
Fresh salad
Yogurt sauce
Warm naan
The chicken is tender, bright with lemon, and deeply fragrant from the garlic and coriander, making it a simple but delicious addition to any Afghan meal.
Afghan Green Chutney | Cilantro, Chili and Vinegar Chutney
Afghan green chutney is a vibrant, tangy, and spicy condiment that is a staple alongside many Afghan meals and one of our family's favorite recipes. The base of the chutney begins with two bunches of fresh cilantro, which are washed and roughly chopped. The goal is to preserve some of the cilantro's texture rather than blending it completely smooth.
For heat, the recipe uses two Serrano peppers and one or two California red chilies, though the spice level can easily be adjusted. Removing the seeds or substituting a jalapeño creates a milder version, while leaving the seeds intact results in a much spicier chutney. A few cloves of garlic are lightly smashed and blended first to create a flavorful base.
The chutney's signature tang comes from a combination of three tablespoons of apple cider vinegar and the juice of two lemons. Although some versions of this recipe use apple purée or applesauce, apple cider vinegar is preferred because it provides the same subtle fruitiness without altering the texture. If the finished chutney is too acidic, it can be mellowed with a little water.
Once the garlic, vinegar, and lemon juice are blended together, the cilantro is added and pulsed just enough to combine the ingredients while still maintaining some texture. The chutney is then seasoned with salt, cumin powder, and a small amount of black pepper, added gently so that the fresh flavors of the cilantro, vinegar, and chilies remain the focus. A splash of additional apple cider vinegar can be added at the end to achieve the desired consistency.
Allowing the chutney to rest for about thirty minutes gives the flavors time to meld together beautifully. The result is a bright, zesty, and deeply flavorful condiment that pairs wonderfully with a wide variety of dishes and is often one of the first things to disappear from the table.
Afghan Green Chutney
This fresh and vibrant Afghan green chutney is the perfect accompaniment to kabobs, rice dishes, and roasted meats. It is bright from the lemon and apple cider vinegar, full of fresh cilantro flavor, and can be adjusted to your preferred level of heat.
Ingredients
2 bunches fresh cilantro, washed and roughly chopped
2 Serrano peppers, roughly chopped
1–2 California red chilies, optional for extra heat
3–4 cloves garlic, lightly smashed
3 tablespoons apple cider vinegar, plus more as needed
Juice of 2 lemons
Salt, to taste
½ teaspoon ground cumin, or to taste
Pinch of black pepper
Instructions
Place the garlic, apple cider vinegar, and lemon juice in a blender or food processor and blend until the garlic is finely chopped.
Add the Serrano peppers and red chilies and pulse until incorporated. If you prefer a milder chutney, remove the seeds from the peppers or substitute a jalapeño.
Add the cilantro and pulse just until everything is combined. The chutney should still have some texture, and the cilantro should not be completely puréed.
Season with salt, ground cumin, and a pinch of black pepper. Add an additional splash of apple cider vinegar if needed to reach your desired consistency.
Transfer the chutney to a serving bowl and let it rest for about 30 minutes before serving. This allows the flavors to meld together and creates a wonderfully tangy, herbaceous, and spicy condiment.
Serve alongside Afghan rice dishes, kabobs, grilled meats, or as a dip with fresh bread.