Afghan cuisine

Afghan cooking sits between Persian and Indian: rice, lamb, yoghurt and dried fruit, but without fierce heat.

Rice is the main dish here rather than a side: a household is judged by its palaw, and the grains must be long and separate.

Yoghurt goes into sauces, into soups and onto the table on its own. Afghans call the dried form qurut and reconstitute it in water just as their neighbours do.