Rice dishes dominate Afghan cuisine, especially kabuli pulao, which combines long-grain rice with lamb, carrots, and raisins. Bread is central, with naan served alongside nearly every meal. Kebabs, often made with lamb or chicken, are common, as are dumplings like mantu and ashak, filled with meat or vegetables and topped with yogurt-based sauces. Stews such as qorma bring in slow-cooked meats with spices, onions, and tomatoes. Yogurt and fresh herbs are used frequently to balance richer dishes, while dried fruits and nuts appear both in savory meals and desserts. The food stays consistent across the country, with variation coming from ingredient availability and preparation rather than entirely different dishes.
