This weekend we’re making our first stop on the map: Afghanistan.

I thought I’d share the recipes I’ll be using in case you’d like to cook along.

One thing you’ll notice as this project goes on is that I won’t be posting the full recipes here. My goal is to experience these dishes as authentically as I can, and that means learning from the people who know them best. Instead, I’ll always link to the original recipe and encourage you to support the cooks and authors who shared them.

For this meal, I’m using three recipes from The Best of Afghan Cooking by Zarghuna S. Adel:

• Qabeli Palow
• Homemade Naan
• Jalebi

Zarghuna was born and raised in Kabul, where she learned to cook from her mother. After moving to the United States, she returned to Afghanistan to document and preserve traditional recipes that might otherwise have been lost. I’m excited to learn from her cookbook, and if you’d like to check it out yourself, you can find it on Amazon.

To round out the meal, we’ll also be making Sheer Chai, a traditional Afghan milk tea, using a recipe from Halfghan Food Remix.

I’m looking forward to experiencing all of these dishes. I’ve never made any of them before, so we’ll be learning together.

If you’d like to cook along, I’d love to hear how your meal turns out.

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