International Cuisine

Exploring the world through food.

Borani Banjan –Afghan Eggplant Dish

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This Borani Banjan  is an Afghan eggplant recipe. It is an amazingly delicious side dish or vegetarian main dish is made using the freshest ingredients.  The end result is a melding of great flavors to be scooped up with some fresh naan bread and served with a garlicky yogurt sauce.Ingredients for Borani Banjan

Afghanistan grows many things which includes all the ingredients in this dish.  Eggplants, and tomatoes and cilantro are a wonderful combination.   Add in those spices and you have an incredible dish.  It is layered like a lasagna.

The flavors meld together beautifully while baking and it turns out almost like an eggplant stew.  Perfect to scoop up with some naan bread. My husband who is not a big fan of eggplant loved this dish.

This was the dish that really gave me that exotic feeling especially while eating with your hands. Give it a try!

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4.6 from 10 votes

Borani Banjan – Eggplant Baked in a Tangy Tomato Sauce

A delicious eggplant dish that makes a lovely side dish or vegetarian main dish called Borani Banjan.  An authentic recipe from Afghanistan
Course Side Dish
Cuisine Afghanistan
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 186kcal
Author International Cuisine

Ingredients

  • 2 medium size Chinese eggplants cut in half lengthwise and then sliced
  • 2 tablespoons olive oil divided
  • 3 medium tomatoes cut into slices
  • 6 cloves of garlic minced
  • 1 teaspoon turmeric, ground
  • 1 teaspoon curry powder, ground
  • 1 teaspoon paprika
  • 1 ½ teaspoon salt divided
  • ½ teaspoon black pepper ground
  • 2 tablespoons tomato paste
  • 1 ½ cup chicken or vegetable broth
  • 1 cup fresh cilantro chopped
  • 1 cup Greek style yogurt
  • 1 teaspoon garlic salt

Instructions

  • Turn on the broiler.
  • Arrange the slices of eggplant on a cookie sheet, drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon of salt.
  • Broil on each side for a few minutes until golden brown.
  • Set the oven temperature to 375 degrees.
  • In a fry pan, heat the remaining olive oil and sauté the garlic over medium heat for two minutes.
  • Add the remaining 1 tsp salt, turmeric, curry powder, paprika, pepper, and tomato paste. Stir all together for another minute.
  • Add the broth to the pan and bring to a boil. Once boiling reduce to simmer for 5 minutes.
  • Pour 1/3 of the liquid into a 9x12 baking dish and spread across the bottom.
  • Arrange ½ of the eggplant slices and tomato slices on top of the sauce.
  • Sprinkle half of the cilantro on top of the tomato slices.
  • Pour over another 1/3 of the sauce.
  • Repeat with another layer of eggplant, tomatoes and cilantro.
  • Finish with the remaining liquid by pouring the rest over the top.
  • Cover the baking dish with foil and place in the oven for 40 minutes.
  • Remove the foil and cook another 5 minutes.
  • Mix together the Greek yogurt and garlic salt.
  • Serve with the Borani Banjan and Naan bread.

Nutrition

Calories: 186kcal | Carbohydrates: 22g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 1869mg | Potassium: 1004mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1335IU | Vitamin C: 28.1mg | Calcium: 104mg | Iron: 1.6mg

If you like this recipe be sure to check out the other authentic Afghan recipes listed below.

bolani – A stuffed flatbread

Kebab-e-murgh  Chicken Kebab marinated in a yogurt cumin sauce.

Kabuli Pulao – Afghan rice dish made lamb, carrots, raisins and apricots.

Afghan Salata – cucumbers, tomatoes and onions with a light lemon dressing

Sheer Birinj – Rice pudding with almonds and cardamom

 

If you would like to learn more about the country be sure to check out “Our Journey to Afghanistan“

Kabuli Pulao -Afghan rice dish with lamb, carrots, raisins and apricots

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Afghan Rice dishes are quintessential  to Afghan cuisine, this recipe called Kabuli Pulao is complex and amazing. Weddings and family gatherings may feature several different rice dishes. Reputations are built on how well a rice dish is made. These elaborate dishes come in many flavors with each preparation being unique with its own name. This Kabuli Pulao is cooked with a unique blend of spices creates an amazing feast for all the senses.

Kabuli PulaoThis Kabuli Pulao is from the north in Afghanistan and many consider this to be the national dish.  It is easy to see why, the dish is succulent with a lovely combination of flavors.  It is not spicy like Biryani but has an elegance to it with glistening carrots and raisins and then the tenderness of the lamb.  It is mild yet very flavorful.  It has hints of cardamon, cinnamon and saffron. It may just be the sugar water at the end that is the crown jewel.

Remember this is a typically a special occasion dish.  You can also add some toasted almonds or pistachios which would be a wonderful addition and totally authentic.

You will want to use Basmati rice for this dish or certainly a long grain one.

Why not set up a dastarkhan (covering)  on the floor, add in some pillows, have a hand washing ritual and try eating with your right hand. It takes a little practice but once you get it you just may like it! It is a really fun way to enjoy a meal with friends and family.

Dastarkan a rug on the floor with cushions and the Afghan meal

Dastarkan

Unbelievably delicious!

 

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4.23 from 44 votes

Kabuli Pulao (Afghan rice dish with lamb, carrots, raisins and apricots)

Kabuli Pulao is considered to be the national dish of Afghanistan.  This recipe is elegant and delicious, you will love it!
Course Side Dish
Cuisine Afghanistan
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 602kcal
Author International Cuisine

Ingredients

  • 1 cup basmati rice or other long grain rice
  • 1 lb. lamb cut into pieces
  • 2 carrots peeled and grated
  • 4 green cardamom pods
  • 1 cup apricots dried
  • 1 cup raisins
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon saffron essence
  • 2 teaspoon cumin seeds
  • 2 tablespoons sugar
  • 2 sticks of cinnamon
  • ½ cup olive oil

Instructions

  • Heat the ½ cup of olive oil in a fry pan to medium, add the lamb with fat and fry until a golden brown.
  • Add 1 cup of water and 1 teaspoon salt. (The oil will splatter when you add the water so be careful). Cover and simmer until the meat becomes tender.
  • Wash the rice and then soak for 20 minutes. Cook the rice following the package instructions for only half the time with 2 teaspoons cumin seeds and 1 teaspoon salt.
  • Drain the rice and set aside
  • In the meat mixture add the carrots, raisins, cardamom , apricots, cinnamon and 1 teaspoon black pepper. Cook all together for a minute or so.
  • Now add in the ½ boiled rice and ½ teaspoon of saffron essence.
  • Stir all together
  • In another pan, cook the 2 tablespoons of sugar in a saucepan till it melts and add ½ cup water and mix well. Pour this sugar mixture on top of the rice mixture and simmer for 20 minutes.
  • Serve hot!

Nutrition

Calories: 602kcal | Carbohydrates: 54g | Protein: 16g | Fat: 36g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 456mg | Potassium: 561mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3905IU | Vitamin C: 5.4mg | Calcium: 61mg | Iron: 3.1mg

You may also enjoy learning a bit more about Afghanistan here is Our journey to Afghanistan

If you are looking for more Afghan recipes be sure to check out the other authentic Afghanistan recipes below.

bolani – A stuffed flatbread

Kebab-e-murgh  Chicken Kebab marinated in a yogurt cumin sauce.

Kabuli Pulao – Afghan rice dish made lamb, carrots, raisins and apricots.

Borani Banjan – Eggplant baked in a tangy tomato sauce

Afghan Salata – cucumbers, tomatoes and onions with a light lemon dressing

Sheer Birinj – Rice pudding with almonds and cardamom

 

 

Kebab e Murgh – Afghan Chicken Kebab Marinated in a Yogurt Sauce

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Kebab e murgh is a wonderful main dish for any occasion. We typically think of Kebabs as being on a skewer. In Afghanistan they come in many shapes and sizes. Each Kebabi (Kebab sellers) has their own special recipe and flair. The kebabs are typically made of lamb but chicken and beef are also common.  It just may be the yogurt that makes this recipe so exceptional.Afghanistan Chicken Kebab

It is the yogurt marinade made with lots of garlic, cumin and coriander that makes these chicken kebabs so tender and flavorful. No one really knows why, but it is believed that the calcium in yogurt interacts with the protein in meats.  This interaction creates a tender piece of meat.  The yogurt also carries the flavors deeper into the meat as well. It is no wonder that yogurt has been used as a tenderizing agent for centuries.

If you would like to make this recipe Plant Paradox friendly simply use plain goat milk yogurt, it works just the same as the whole milk yogurt as a tenderizer. Of course you will also want to use pasture raised chicken as well.  Also you would use cayenne or hot paprika if you want some heat instead of red pepper flakes.

Kebabs are usually served on a flat bread called naan with a few condiments, like red pepper flakes and sumac. Serve these juicy, tender treats the same way.

You will love this scrumptious recipe for Afghan Chicken called Kebab e Murgh, enjoy!

 

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5 from 2 votes

Kebab e Murgh - Chicken Kabab Marinated in a Yogurt Cumin Sauce

A super flavorful, tender and juicy main dish called Kebab e Murgh.  It is a chicken kebab that you will make again and again. An authentic recipe from Afghanistan.
If you want to make this Plant Paradox friendly, use plain goat milk yogurt instead of whole milk yogurt, pasture raised chicken and if you want a little heat add a pinch of cayenne or hot paprika instead of the red pepper flakes. 
Course Main Dish
Cuisine Afghanistan
Servings 6
Calories 578kcal
Author International Cuisine

Ingredients

  • 3 cups plain yogurt whole milk
  • 6 cloves garlic minced
  • ½ teaspoon garlic powder
  • 1 teaspoon cumin ground
  • 1 teaspoon coriander ground
  • ½ teaspoon black pepper ground
  • 1 tablespoon salt
  • 3 lbs. chicken thighs boneless and skinless
  • ground sumac for garnish
  • red pepper flakes for garnish
  • sliced lemon for garnish
  • flat leaf parsley for garnish

Instructions

  • Mix all ingredients except the chicken thighs together in a bowl. Once mixed well, add in the chicken and coat all the pieces well.
  • Cover the bowl and refrigerate - or pour the contents in a ziplock bag and refrigerate at least 24 hours.
  • Take the chicken out and place into a colander to drain off the yogurt marinade. You want to remove as much of the marinade as possible by wiping it off.
  • Spray your grill grates with some oil.
  • Turn on your BBQ grill and get to a nice hot temperature.
  • Grill the chicken about 7 minutes a side until they are cooked through.
  • Remove chicken, cover in foil and let rest for 5 minutes before serving.
  • Serve warm with naan bread
  • Garnish with lemons, parsley, sumac and red pepper flakes.

Nutrition

Calories: 578kcal | Carbohydrates: 7g | Protein: 41g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 238mg | Sodium: 1395mg | Potassium: 672mg | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 1.6mg | Calcium: 175mg | Iron: 1.9mg

I hope you will also read a bit more about the country.  You can find more information here Our Journey to Afghanistan

If you like this recipe be sure to try some other authentic Afghanistan recipes below:

Bolani -Afghan stuffed flat bread

Kabuli Pulao – Afghan rice dish made lamb, carrots, raisins and apricots.

Borani Banjan – Eggplant baked in a tangy tomato sauce

Afghan Salata – cucumbers, tomatoes and onions with a light lemon dressing

Sheer Birinj – Rice pudding with almonds and cardamom

 

Welcome to International Cuisine

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Welcome to International Cuisine.  The around the world culinary journey began May 1, 2014.  A weekly blog featuring all the countries of the world from Afghanistan to Zimbabwe.   Each week you will learn a little about a country, their culture, we will decide on a menu and  cook a meal. We will have a review of the meal, and share the recipes.  Sign up today to join the journey!