Afghan Chow

On September 25 & 26, Chef Nizakat shared some of her favorite Afghan dishes.

Chef Nizakat was born near Badakhshan, Afghanistan. Married at a young age during a time of conflict, she and her family endured many hardships before resettling in Clarkston, Georgia, in 2020 to begin a new life. She is the proud mother of four children and credits her husband's unwavering support throughout her journey.

In 2022, Nizakat joined the Refugee Women's Network's Chefs Club entrepreneurship program, where she earned her ServSafe Food Protection Manager Certification and received training in catering, farmers markets, and food festivals.

Today, Chef Nizakat is one of Chefs Club's most popular chefs, known for her authentic Afghan cuisine, beautiful food presentation, and warm hospitality. Her story is one of resilience, determination, and the power of food to create opportunity and bring people together.

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Noni Afghani with basil, walnuts, feta, and olive oil

Noni Afghani is a traditional flatbread enjoyed at almost every meal. Nazakat makes a batch every week for her family. This simple bread is made of flour, water, and yeast and topped with sesame seeds. To kick off this meal, she’s serving it with fresh basil, walnuts, feta, and olive oil. Vegetarian. Vegan option: olives in lieu of feta Gluten-free noni afghani available

Ashak

You know it’s a special occasion when the ashak are served. These Afghan dumplings are a labor of love. Nazakat makes the dough from scratch before filling with fresh chives and leeks. Then she tops the dumplings with homemade yogurt and a tomato, split pea sauce. 

Gluten-free: an ashak-inspired bruschetta on GF Afghan bread. Vegetarian. Vegan: without the yogurt

Borani Banjan

This Afghan favorite will make a fan out of even the biggest eggplant hater. Velvety, fried eggplant is simmered in a rich tomato sauce. The finishing touch is a pour of  Nazakat’s homemade yogurt, which cools and brightens the rich eggplant and tomato sauce. 

Gluten-free and Vegetarian. Vegan without the yogurt. 

Kabuli Pulao 

No dish is more central to Afghan identity than kabuli pulao. Served at weddings, celebrations, and family gatherings, it is the dish that symbolizes Afghan hospitality and says “you are welcome here.” Nazakat caramelizes the basmati rice to bring out a subtle sweetness, then layers it with tender carrots, plump raisins, and warming spices. It is savory, sweet, and delicious. Vegan and Gluten-free. 

Chicken Korma 

Nazakat’s kids love chicken korma, so she makes it at least once a week. Chicken thighs are stewed in a homemade tomato sauce with garlic, coriander, turmeric, and black pepper.  Gluten-free. Vegan: Potato Korma

Firni 

This custard is the most popular dessert in Afghanistan. It’s  a staple at weddings, baby showers, and festivals like Eid and Nawroz (the Afghan New Year). This creamy pudding is often flavored with a variety of flavors, including rosewater, saffron, cardamom or pistachios. Nazakat is making one of her favorites, a mango cardamon firni. 

Gluten-free and vegan option: Cranberry orange pastry