Afghan Cooking With Nawida: Immersion Workshop #1

During the years she lived in Afghanistan and Pakistan where she cooked for up to forty people as often as three times a day, Nawida evolved into a master multi-tasker who also puts attention into the details. Nawida will welcome you with cardamom tea and a selection of traditional savory snacks such as pumpkin stuffed flatbread, and tomato and chilli eggs. 

Nawida is a charming host with a bright, fun personality, and when you cook with Nawida, you will be impressed by her ability to finesse the many elements that make her Afghan recipes come together as a whole. At the end of the day you’ll go home newly inspired with all the recipes and a shopping guide to Nawida’s favorite food markets.

Menu 

Mantu (Dumplings Filled with Meat and Onions) with Tomato-Chana Dal Sauce Hand-made dumplings in the shape of flower blossoms filled with ground beef and onions, seasoned with cumin and coriander, and topped with a tomato-chana dal sauce, garlic-yogurt, dried mint, and fresh cilantro. 

Quabli Pilau (Basmati Rice with Lamb, Carrots, and Raisins) A platter of tender lamb shoulder that has been stewed in a fragrant broth, served over basmati rice, and topped with caramelized strips of carrots, pistachios, and raisins. 

Burani Bonjon (Eggplant with Yogurt Sauce) Softened slices of fried eggplant, tomato, and hot green pepper stewed in a tomato-garlic-coriander sauce, topped with garlicky yogurt and dried mint. 

Firni (Afghan Custard) A milk pudding spiced with cardamom and topped with ground pistachios. 

* Food Allergies: This menu includes dairy, eggs, tree nuts, and wheat.