Silk Road Table

Afghan do piyaza: lamb shanks simmered with onion, turmeric and coriander, finished with split peas and vinegar onions, ladled over flatbread. UK and US notes.

Aush, the Afghan cold-weather noodle soup: noodles cooked in a vegetable broth, topped with spiced lamb and beef sauce and sharp garlic yoghurt with mint.

Kadu borani: pumpkin wedges fried, then baked soft under sugar and cinnamon and served warm on garlic yoghurt. The sweet member of the Afghan borani family.

Qorma-e-alu balu, the Afghan cherry-season qorma: lamb braised with onion and coriander, finished with sour cherries and fresh coriander. UK and US notes.

Mastawa, the Afghan winter rice: short-grain rice cooked in lamb broth with chickpeas, bitter orange peel, yoghurt, garlic and dill. UK and US notes.

Borani banjan: salted, fried aubergine baked between layers of turmeric tomato, served warm on garlic yoghurt with dried mint. UK and US notes.

Afghan shorwa, the everyday soup of beef, tomato, turmeric and coriander with chickpeas, kidney beans and potato. Eaten Ghazni-style, with naan torn into the bowl.

Herati kichiri: fried mung dal and basmati cooked in a beef broth darkened with onion, black cardamom and cumin, piled over the braised beef. UK and US notes.

Qorma-e-sabzi, the Afghan lamb and spinach qorma served at Nowruz: spinach cooked down dark and dense, lamb, coriander and garlic chives. UK and US swaps.