Kabuli Pulao , Afghanistan's national dish, is a flavorful rice dish with long-grain rice, lamb or beef , and aromatic spices, symbolizing Afghan hospitality .

Kabuli Pulao is Afghanistan's national dish, known for its cultural significance and popularity. This rice dish features long-grain rice, lamb or beef, and aromatic spices like cardamom, cumin, and cloves. It stands out with the addition of raisins, carrots, and almonds, lending it a distinct sweet taste and texture. Often served at special events, it symbolizes Afghan hospitality. Kabuli Pulao's rich flavors and cultural symbolism make it a beloved and iconic Afghan dish.

Here's how to make Aush soup:


For the Soup Base:

1- 2 tablespoons vegetable oil

2- 1 large onion, finely chopped

3- 3-4 garlic cloves, minced

4- 1 teaspoon ground turmeric

5- 1 teaspoon ground coriander

6- 1 teaspoon ground cumin

7- 6 cups vegetable or chicken broth

8- 1 cup red lentils, rinsed and drained

9- 1/2 cup yellow split peas, rinsed and drained

10- Salt and black pepper to taste

For the Noodle Topping:

1- 2 cups wide egg noodles (or any pasta of your choice)

2- 2 tablespoons vegetable oil

3- 1/2 cup chopped fresh cilantro

4- 1/2 cup chopped fresh parsley

5- 1/2 cup chopped fresh dill

6- 2 cloves of garlic, minced

7- 1 cup Greek yogurt

8- Juice of 1 lemon


1. Prepare the Soup Base:

  - In a large soup pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn golden brown.

  - Stir in the minced garlic, ground turmeric, ground coriander, and ground cumin. Cook for another minute or until the spices become fragrant.

2. Add Lentils and Broth:

  - Add the red lentils, yellow split peas, and the 6 cups of vegetable or chicken broth to the pot. Bring the mixture to a boil.

3. Simmer and Season:

  - Reduce the heat to low, cover the pot, and let the soup simmer for about 30-40 minutes, or until the lentils and split peas are soft and tender.

  - Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.

4. Prepare the Noodle Topping:

  - While the soup is simmering, cook the egg noodles or pasta according to the package instructions. Drain and set aside.

5. Prepare the Herb Mixture:

  - In a separate bowl, combine the chopped cilantro, parsley, dill, minced garlic, Greek yogurt, and lemon juice. Mix well to create a creamy herb topping for the soup.

6. Serve Aush Soup:

  - When the soup is ready, ladle it into bowls.

  - Add a generous spoonful of the herb mixture on top of each serving.

7. Garnish and Enjoy:

  - Optionally, you can garnish the soup with more fresh herbs and a drizzle of olive oil.

Now, you're ready to enjoy a warm and comforting bowl of Afghan Aush soup. The combination of the hearty soup base and the flavorful herb mixture is truly a delight for the taste buds.

Nutritional Values:

Here are the approximate nutritional values for the ingredients in the Aush soup recipe. Please note that these values are estimates and can vary depending on the specific brands and preparation methods used:

For the Soup Base:

Vegetable Oil (2 tablespoons):

  • Calories: 240
  • Fat: 28g

benefits: Provides healthy fats and helps cook the onions and garlic.

Onion (1 large):

  • Calories: 64
  • Carbohydrates: 15g
  • Fiber: 3g

benefits: Adds flavor and contains antioxidants and anti-inflammatory properties.

Garlic (3-4 cloves):

  • Calories: 13-17
  • Carbohydrates: 3-4g

benefits: Adds flavor and has various health benefits, including boosting the immune system and reducing blood pressure.

Ground Turmeric (1 teaspoon):

  • Calories: 8
  • Carbohydrates: 2g

benefits: Contains curcumin, a compound with powerful anti-inflammatory and antioxidant properties.

Ground Coriander (1 teaspoon):

  • Calories: 5
  • Carbohydrates: 1g

benefits: Adds flavor and contains antioxidants and digestive benefits.

Ground Cumin (1 teaspoon):

  • Calories: 8
  • Carbohydrates: 1g

benefits: Adds flavor and has been linked to potential health benefits, including improved digestion and reduced inflammation.

Vegetable or Chicken Broth (6 cups):

  • Calories: 60-120 (varies by type and brand)

benefits: Provides a flavorful base and can be rich in nutrients, depending on the type of broth used.

Red Lentils (1 cup, uncooked):

  • Calories: 678
  • Carbohydrates: 115g
  • Protein: 49g

benefits: Rich in protein, fiber, and various vitamins and minerals.

Yellow Split Peas (1/2 cup, uncooked):

  • Calories: 170
  • Carbohydrates: 32g
  • Protein: 12g

benefits: High in protein, fiber, and various vitamins and minerals.

For the Noodle Topping

Wide Egg Noodles (2 cups, uncooked):

  • Calories: 420
  • Carbohydrates: 84g
  • Protein: 14g

benefits: Provide carbohydrates and can be a good source of energy.

Vegetable Oil (2 tablespoons):

  • Calories: 240
  • Fat: 28g

benefits: Used for cooking and adds healthy fats.

Fresh Cilantro, Parsley, and Dill (1/2 cup each):

  • Calories: Approximately 5-10

benefits: Add flavor and contain vitamins, minerals, and antioxidants.

Garlic (2 cloves):

  • Calories: 9-12
  • Carbohydrates: 2-3g

benefits: Adds flavor and has various health benefits.

Greek Yogurt (1 cup):

  • Calories: 100-150 (varies by brand and fat content)
  • Protein: 10-12g

benefits: Adds creaminess and is a good source of protein and probiotics.

Lemon Juice (Juice of 1 lemon):

  • Calories: 4-8 (varies by lemon size)

benefits: Adds flavor and contains vitamin C and antioxidants.

Please keep in mind that these values are approximate and can vary based on the specific brands and quantities you use. Also, the serving size and the number of servings may affect the nutritional content of the final dish.


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