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Parwana: Recipes and stories from an Afghan kitchen


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Winner of the Guild of Food Writers Award 2021

Shortlisted for the Andre Simon Food and Drink Awards 2021

Finalist for the Fortnum & Mason Food & Drink Awards 2021

Recipes and stories from an Afghan kitchen, perfect for fans of Sabrina Gayour and Yotam Ottolenghi.

Interwoven with traditional Afghan recipes is one family's story of a region long afflicted by war, but with much more at its heart. Author Durkhanai Ayubi's parents, Zelmai and Farida Ayubi, fled Afghanistan with their young children in 1985, at the height of the Cold War.

When their family-run restaurant Parwana opened its doors in Adelaide in 2009, their vision was to share with the world their family memories through the delights of Afghan cuisine, infused with Afghanistan's rich historical culture and traditions of generosity and hospitality, to offer a more complete picture of the country they had left behind.

These fragrant and flavourful recipes have been in the family for generations and include rice dishes, dumplings, curries, meats, Afghan pastas, chutneys and pickles, soups and breads, drinks and desserts. Some are everyday meals, some are celebratory special dishes. Each has a story to tell

Recipes include:

  • tokhme banjanromi
  • kebabeh degee morgh
  • karayee gosfand
  • kabuli palaw
  • kofta challaw
  • roht
  • gosheh fil
  • banjaan borani
  • dahl
  • golp