By Humaira
Afghan cauliflower, gulpea curry is tender with delicious flavors of turmeric, coriander and curry powder and goes well with meat, such my lamb with cinnamon kebab, as a side.. This dish can be prepared in fifteen minutes in an InstantPot but you can easily make it on the stove and I’ve included instructions for stovetop cooking below. I serve gulpea with a side of brown rice, Afghan white rice challaw, or stuffed inside a pita bread with a drizzle of yogurt.
Read MoreWho can forget the scene in Khaled Hosseini’s second beloved novel, A THOUSAND SPLENDID SUNS, when Maryam excitedly tells her father that she made Sabzi and he praises her for it. We all felt her pride in this achievement but knew that this joy was not going to last long for poor Maryam. This may be why Sabzi is the second most ordered dish in Afghan restaurants or, it could be that it’s so damn delicious.
If you’ve ever cooked spinach, you know that it reduces down to nothing in an instant. In Afghanistan, cleaning, chopping and handling enough fresh spinach to feed our large family was a morning’s worth of thankless work for my mom, Jeja. Once we moved to the US, she adopted frozen spinach as a respectable alternative and has never looked back.
Read MoreWhen I was in Kabul a few years ago I learned this recipe from my cousin, Madya-jan, who is an excellent cook. I slightly modified the recipe by using squash, instead of pumpkin, which is readily available all year around, in the United States. I also steam the squash in vegetable broth rather than cooking it in oil, as my cousin did.
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