The meal is done and oh wow—it was fantastic. Two thumbs up, full plates, and happy sighs all around.

And the flavors? Amazing. Different. Subtle at first, then suddenly—bam—your whole mouth lights up with warm spices, sweetness, and depth you didn’t see coming. 

If this is how we’re starting the “Cooking the Atlas” journey, the rest of the world better bring its A-game.

A few things I learned while cooking Afghanistan:

First off, rice. I have never rinsed rice in my life. Not once. But today? I rinsed it four times and then soaked it like I was prepping it for a spa day. That’s some crystal-clear, squeaky-clean, overachiever rice. And honestly? Worth it.

Now, let’s talk meat. Why do Afghans bury their meat under the rice like it’s a national treasure? Turns out, it’s tradition in Kabuli Pulao—a layering technique that helps the meat stay juicy and tender while the rice absorbs all that flavorful magic. It’s not hiding. It’s marinating in mystery.

Then there was the pink chai. YES, it really was pink. The secret? Baking soda. Baking soda… in tea?? I had questions. And also a minor panic moment when the pot bubbled over like a seventh grade science experiment. But once the froth settled (and I wiped down the stove), the tea turned out smooth, lightly spiced, and the prettiest shade of blush.

The naan? Let’s just say I’ve never actually had naan before, so I had no clue what I was aiming for. But my husband has eaten a lot of naan in his life, and he said it was “perfect.” So I’m choosing to believe him.

The whole thing was a blast to make—messy, fragrant, a little chaotic, and totally satisfying.

Have questions about the process? Want the recipe? Curious if I still have a shoulder after mixing that dough for three solid minutes? Drop them below or shoot me a message. I’m in it for the long haul.

Next stop: Albania!