A Mosaic of Flavor: Afghan Salan, Sabzi Warege and Naan

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This monthly series is a collaboration with the USCRI Vermont Refugee Resettlement Program. In February, we will make three delicious dishes from Afghanistan. Afghan cuisine is influenced by the cuisines of Persia (Iran), India and Mongolia and Afghanistan's long history of trade with these neighboring countries, as well as by Afghanistan's diverse climate and geography. Fresh herbs, chilies, saffron, pepper, dried fruits and spice blends, as well as dumplings and noodles, are all staples of Afghan cuisine. Together, we will learn to make Salan, a lamb curry prepared with onions, tomatoes and green chilies and Sabzi Warege, an aromatic chicken and rice dish made with potatoes, peas and fresh herbs. Both of these hearty dishes originate in the mountainous northeastern Kunar Province and are perfect dishes for winter in Vermont. We will also learn to make Naan, the Afghan version of the favorite flatbread that accompanies curries throughout many parts of Asia.  Our instructor, Amin Shah Sahil, came to Vermont in November from his home country of Afghanistan. While he was on missions in remote regions as an interpreter for the US military, he loved to spend his free time cooking for his American and Afghan friends. Amin is fluent in Urdu, Pashto, Farsi, Punjabi and English. He is excited to share his love of Afghan cuisine with us.