A deeply personal window into Afghan home cooking
Parwana is more than a cookbook—it’s a family memoir wrapped in flavor. Through 100 authentic Afghan recipes and moving stories of displacement, resilience, and hospitality, Durkhanai Ayubi invites readers into the heart of her family’s kitchen. From delicate dumplings to saffron-laced rice dishes, every recipe is rooted in generations of tradition and adapted for today’s home cook.
The Ayubi family fled Afghanistan during the Cold War and eventually opened Parwana, their Adelaide-based restaurant, to share the rich culinary heritage of their homeland. This book captures the spirit of that journey with stunning photography, emotional reflections, and dishes that celebrate the abundance and generosity of Afghan cuisine.
Who it’s for
Home cooks interested in Afghan food and culture, diaspora stories, or heritage-rich cooking from one of the world’s oldest civilizations.
Spices to pair with this cookbook:
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Coriander (ground and seed): A foundational flavor in Afghan curries and rice dishes.
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Cumin (ground and seed): Earthy warmth for meats, rice, and vegetable stews.
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Cardamom (pods and ground): Used in sweets, tea, and subtly in savory rice.
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Turmeric: Essential for golden color and gentle bitterness.
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Cinnamon (sticks): Found in aromatic pilafs and celebratory dishes.
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Cloves: Adds warmth to spice blends and simmered dishes.
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Black Pepper: Common in meat marinades and lentil soups.
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Nigella Seeds: Sprinkled on breads and savory pastries.
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Saffron: Reserved for special dishes and desserts.
- Dried Mint: Used to brighten dumpling sauces and yogurt dips.