Afghan Cooking with Nawida: Immersion Workshop (Spring)

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

Aashak (Dumplings Filled with Chives) with Tomato-Garlic Sauce

Hand-made dumplings in the shape of half moons filled with flat chives and topped with a fresh tomato-garlic sauce, garlic-yogurt, and dried mint.

Lubya (Stewed Red Kidney Beans)

A hearty stew of plump and creamy red kidney beans simmered with thinly sliced onions and a tomato sauce flavored with garlic, coriander, cumin, and red chili powder .

Chalau (Basmati Rice Seasoned with Clove and Garlic )

Fluffy basmati rice slowly steamed and lightly scented with whole cloves and garlic.

Firni (Afghan Milk Pudding)

Silky milk pudding seasoned with rose water and cardamom topped with freshly ground pistachios.

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

All Immersion workshops include a light lunch and beverage, 3 hours of hands-on cooking instruction, a full dinner, a recipe packet, and a shopping guide.