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Chicken Qurma 10.99

Chicken Qurma 10.99

Chicken Qurma 10.99

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Prep Time 35    -     Difficulty Level 1

Serving Size: 1 Person

Ingredients          

  

Chicken thigh 10 Oz  -  Rice 4 Oz

 

Chicken Thigh Sauce 12 Oz


Afghan Salad


Afghan Spices 1/8 Oz


Ingredients not included in your meal kit but you may have to use them

  

Salt  - Vegetable Oil - Butter - Pepper


Chicken Instruction: 


1. Wash and dry all your produce


2. Heat a drizzle of vegetable oil in a medium pan 

over medium-high heat. Add chicken and cook, stirring frequently, until browned for 4 – 6 minutes. 


3. Combine chicken with chicken Thigh Sauce. Bring to boil for 10 minutes. Stir occasionally. Simmer until saucy.


Rice Instruction: 

1. In a small pot, add rice with 22 Oz of water and a pinch of salt and ½ Oz of oil. Over medium heat Bring to boil for 35 minutes.

 

2. boil until rice is tender. Once rice absorbs all water, add the afghan spice. 


3. Keep covered until ready to serve. Before serving gently stir rice. 


Fluff rice with a fork, stir chicken stew and enjoy your chicken qurma. 

Chicken Lawang 10.99

Chicken Qurma 10.99

Chicken Qurma 10.99

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Prep  Time 35      Difficulty Level 1

Serving Size: 1 Person  

Allergens    -  Milk

Ingredients            

  

Chicken thigh 10 Oz  -  Rice 4 Oz

 

Chicken Thigh Sauce 12 Oz


 Afghan Salad 


Spices (1/8 Oz)  -  Yogurt Sauce 4 Oz


Coriander seeds


Ingredients not included in your meal kit but you may have to use them

  

Salt  - Vegetable Oil - Butter  - Pepper


Chicken Instruction: 

1. Wash and dry all your produce


2. Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Add chicken and cook, stirring frequently, until browned for 4-6 minutes. 


3. Combine chicken with chicken Thigh Sauce, a pinch of coriander seeds and yogurt sauce and cook for 10 minutes. Stir occasionally. Simmer until saucy.


Rice Instruction: 


1. In a small pot, add rice with 22 Oz of water and a pinch of salt and ½ Oz of oil. Over medium heat Bring to boil for 35 minutes. 


2. boil until rice is tender. Once rice absorbs all water, add the afghan spice. 


3. Keep covered until ready to serve. Before serving gently stir rice. 


Fluff rice with a fork, stir chicken stew and enjoy your chicken Lawang.

Chicken Kabuli Palow 11.99

Chicken Qurma 10.99

Chicken Kabob 10.99

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Prep Time 35     -   Difficulty Level 1

Serving Size: 1 Person 

Ingredients             

  

Chicken thigh 8 Oz -  Rice 4 Oz

 

Chicken Thigh Sauce 3 Oz 


 Afghan Salad 


Afghan Spices (1/8 Oz) 


Ingredients not included in your meal kit but you may have to use them

  

Salt  - Vegetable Oil - Sugar -  Pepper


Chicken Instruction: 


1. Wash and dry all your produce


2. Heat a drizzle of vegetable oil in a medium pan over medium-high heat. Add chicken and cook, stirring frequently, until browned for 2-4 minutes. 


3. In a small pot, combine chicken with chicken Kabuli Sauce and rice with 22 Oz of water and a pinch of salt and ½ Oz of oil. Over medium heat Bring to boil for 28 minutes. boil until rice is tender. Once rice absorbs all water, add the afghan spice. 


4.  Keep covered until ready to serve. Before serving gently stir rice to mix with chicken. 


Carrots and Raisins Instruction 


 Ingredients: 


Cardamom pinch  


Julienne carrots 1.5 Oz


Raisins 0.5 Oz


1. Combine carrots and raisins with a 12 oz of water. Bring water to boil for 12 minutes, until carrots is tender.


2.  Add 1/3 Oz of sugar, and a pinch of cardamom. boil it for another 2 minutes

Stir it. Drain


Eggplant Instruction


 Ingredients: 


Sliced Eggplant 


Eggplant Sauces 6 Oz


Yogurt 1 Oz


1. Heat a large drizzle of oil in a pan over medium heat. Cook eggplant until is browned. Usually it is between 8 to 10 minutes.


2. Heat eggplant tomato sauce and gently add pan-fried eggplant. Slow cook over a low heat for 15 minutes. Stir it carefully. 

  

Remove kabuli Palow from the pot to plate. Drizzle Kabuli Palow with carrots and raisins on the side of eggplant Burani and drizzle with yogurt sauce. 

Chicken Kabob 10.99

Beef Kabob 10.99

Chicken Kabob 10.99

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Prep Time 35          Difficulty Level 1

 Serving Size: 1 Person

Allergens      Milk

Ingredients         

  

Chicken breast

10 cube pieces of marinated in yogurt sauce


 Afghan Salad  


Afghan Spices (1/8 Oz) 

 

Rice 4 Oz     -      Aluminum Foil

 

Yogurt cucumber sauce 1 Oz

Tomato Cilantro sauce 1   Oz – Chutney 


Sumac ( ½ Oz )


Ingredients not included in your meal kit but you may have to use them

  

Salt - Vegetable Oil -  Sugar- Pepper


Chicken Instruction: 


1. Wash and dry all your produce


2. Adjust racks to middle and line a baking sheet with foil and lightly oil. Preheat oven to 425 degrees. 


3. Place marinated chicken cubes on prepared sheet. Roast chicken for 20 Minutes.


4. In a small pot, add rice with 22 Oz of water and a pinch of salt and ½ Oz of oil. Over medium heat Bring to boil for 35 minutes. 


5. boil until rice is tender. Once rice absorbs all water, add the afghan spice. 


6. Keep covered until ready to serve. Before serving gently stir rice. 


Garnish Chicken Kabob with sumac on side of the basmati seasoned rice. 


Beef Kabob 10.99

Beef Kabob 10.99

Beef Kabob 10.99

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Prep Time 35          Difficulty Level 1

Serving Size: 1 Person

Ingredients             

  

Two Skewers of ground beef kabob 


Afghan Salad 


Rice 4 Oz

 

Yogurt cucumber sauce

Tomato Cilantro sauce


Afghan Spices (1/2 Oz) 

 

Sumac ( ½ Oz )        -     Aluminum Foil


Ingredients not included in your meal kit but you may have to use them

  

Salt  - Vegetable Oil - Sugar - Pepper


Chicken Instruction: 


1. Wash and dry all your produce


2. Adjust racks to middle and line a baking sheet with foil and lightly oil. Preheat oven to 425 degrees. 


3. Place beef skewers on prepared sheet. Roast beef skewers for 20 Minutes.


4. In a small pot, add rice with 22 Oz of water and a pinch of salt and ½ Oz of oil. Over medium heat Bring to boil for 35 minutes. 


5. boil until rice is tender. Once rice absorbs all water, add the afghan spice. Turn off.


6. Keep covered until ready to serve. Before serving gently stir rice. 


Garnish Beef Kabob with sumac on side of the basmati seasoned rice. 

Ravioli - Beef Mantu 10.99

Beef Kabob 10.99

Beef Kabob 10.99

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Prep Time 15              Difficulty Level 1

Serving Size: 1 Person  

Allergens     Milk

Ingredients               

  

Ravioli (Beef Mantu) 10 pieces


Paprika  -   Dried mint Pinch 

 

Cooked split peas sauce 4 Oz


Yogurt sauce 4 OZ


Afghan Ravioli or the Mantu, filled with delicious spiced beef is a great meal in any season. 


Lightly oil steamer shelf, place each Mantu in steamer shelve, bring to boil and keep covered for 15 minutes.


Warm up split peas sauce.


Remove mantus to plate, drizzle with yogurt and split peas sauce and garnish with paprika and dried mint. 

Burani Banjan – Eggplant Stew. Allergens Milk. 10.99

Burani Kado – Butternut squash Stew. 10.99

Burani Kado – Butternut squash Stew. 10.99

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Prep  Time 35     Difficulty Level 1  

Serving Size: 1 People

 Allergens    Milk 

Ingredients   

  

Sliced Eggplant  -  Serving size 1 person 

    

Yogurt sauce 3.5 Oz  -  Rice 4 Oz  


Afghan Spices 1/8 Oz  


Afghan Salad 


 Eggplant Sauce 12 Oz


Ingredients not included in your, but you may have to use them 

  

Salt  - Vegetable Oil - Butter - Pepper


Eggplant Instruction: 


1. Wash and dry all your produce


2. Heat a large drizzle of oil in a pan over medium heat. Cook eggplant until is browned. Usually it is between 8 to 10 minutes.


3. Heat eggplant tomato sauce and gently add pan-fried eggplant. Slow cook over a low heat for 15 minutes. Stir it carefully.  


Rice Instruction: 


1. In a small pot, add rice with 22 Oz of water and a pinch of salt and ½ Oz of oil. Bring to boil for 35 minutes. 


2. boil until rice is tender. Once rice absorbs all water, add the afghan spice. 


3. Keep covered until ready to serve. Before serving gently stir rice. 


Remove eggplant with tomato sauce to plate on side of rice. Drizzle eggplant with yogurt sauce. 

Burani Kado – Butternut squash Stew. 10.99

Burani Kado – Butternut squash Stew. 10.99

Burani Kado – Butternut squash Stew. 10.99

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Prep Time 35   Difficulty Level 1

Serving Size: 1 Person

Allergens    Milk

Ingredients                

  

Sliced Butternut squash 


Yogurt sauce 3.5 Oz                     


Rice 4 Oz 


Afghan Spices 1/8 Oz


Afghan Salad 


Pumpkin Sauce 12 Oz -  Dried Mint 1/8 Oz


Paprika 1/8 Oz


 Ingredients not included in your, but you may have to use them  

  

Salt -  Vegetable Oil - Butter -Pepper  


Butternut Squash Instruction: 


1. Wash and dry all your produce


2. In small pot combine sliced Butternut squash with 12 Oz water. Bring water to boil for 15 minutes. Boil until Butternut squash is tender. Drain. 


3. Heat Butternut squash tomato sauce and gently add tendered Butternut squash. Slow cook over a low heat for 15 minutes. Stir it carefully. 


Rice Instruction: 


1. In a small pot, add rice with 22 Oz of water and a pinch of salt and ½ Oz of oil. Over medium heat Bring to boil for 35 minutes. 


2. Boil until rice is tender. Once rice absorbs all water, add the afghan spice. 


3. Keep covered until ready to serve. Before serving gently stir rice. 


Remove Butternut squash with tomato sauce to plate on side of rice. Drizzle Butternut squash with yogurt sauce, garnish with dried mint and paprika. 

Burani Kachalow – Potato Stew 9.99

Burani Kado – Butternut squash Stew. 10.99

Burani Kachalow – Potato Stew 9.99

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Prep Time 35         Difficulty Level 1  

Serving Size: 1 Person

Allergens    Milk  

Ingredients              

  

Sliced Potato 


Yogurt cucumber Sauce 3.5 Oz 


Rice 4 Oz


Afghan Spices (1/2 Oz) 


Afghan Salad 


Potato Sauce 12 Oz  -   Dried Mint - 


Paprika 


 Ingredients not included in your, but you may have to use them  


Salt  - Vegetable Oil -  Butter --Pepper


Eggplant Instruction: 


1. Wash and dry all your produce


2. In small pot combine sliced potato with 16 Oz of water. Bring water to boil for 15 Minutes. Boil until potato is tender. Drain


3. Heat potato sauce and gently add tendered potato. Slow cook over a low heat for 15 minutes. Stir it carefully. 


Rice Instruction: 


1. In a small pot, add rice with 22 Oz of water and a pinch of salt and ½ Oz of oil. Over medium heat Bring to boil for 35 minutes. 


2. boil until rice is tender. Once rice absorbs all water, add the afghan spice. 


3. Keep covered until ready to serve. Before serving gently stir rice. 


Remove potato stew to plate on side of rice. Drizzle potato stew with yogurt cucumber sauce, sprinkle dried mint and paprika. 

Dall Challow - Lentil Stew 9.99

Dall Challow - Lentil Stew 9.99

Burani Kachalow – Potato Stew 9.99

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Prep Time 35       Difficulty Level 1

Serving Size: 1 Person 

Ingredients                    

  

Lentils 5 oz   - Rice 4 Oz  -  Dall  Sauce 5 Oz


Afghan Spices (1/8 Oz)     - Fresh Garlic


Afghan Salad 


Ingredients not included in your meal kit but you may have to use them

 

Salt - Vegetable Oil - Butter  - Pepper


Dall Instruction: 


1. Wash and dry all your produce


2. In small pot combine lentils with 16 Oz of water. Bring water to boil for 23 minutes. Boil until lentil is tender. 


3. Mince garlic 


4. Heat a small drizzle of oil in a pan over medium heat. Add minced garlic. Cook until sautéed. 


5. Combine lentils with sautéed garlic, add Dall tomato sauce and a pinch of salt and black pepper. Stir occasionally. Simmer until saucy. 


Rice Instruction: 


1. In a small pot, add rice with 22 Oz of water and a pinch of salt and ½ Oz of oil. Over medium heat Bring to boil for 35 minutes. 


2. boil until rice is tender. Once rice absorbs all water, add the afghan spice. 


3. Keep covered until ready to serve. Before serving gently stir rice. 


Remove Dall to plate on side of rice. 

Ravioli - Pumpkin Mantu 9.99

Dall Challow - Lentil Stew 9.99

Ravioli - Pumpkin Mantu 9.99

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 Prep Time 15                   Difficulty Level 1

 Allergens       Milk

Serving Size: 1 Person 

Ingredients 

  

Ravioli (Pumpkin Mantu)  10 pieces 


Paprika  -  Cooked split peas sauce


Yogurt sauce -  Dried mint


Afghan Ravioli or the Mantu, filled with delicious spiced pumpkin is a great meal in any season. 


Lightly oil steamer shelf, place each Pumpkin Mantu in steamer shelve, bring to boil and keep covered for 15 minutes.

Warm up split peas sauce.


Remove mantus to plate, drizzle with yogurt and split peas sauce and garnish with paprika and dried mint.