Food Porn: Afghan Cuisine

"Soulful, home-cooked foodsâ€"especially those with an avalanche of ingredientsâ€"almost always taste better on the second go-round. There are scientific explanations for the phenomenon involving heat and molecules, but the principle is intuitive: Flavors behave like middle-schoolers at a Sadie Hawkins dance. They show up alone, overexcited, and jumpy. As the hours pass, they mellow and mingle." Read Hanna Raskin's full review of Afghan Cuisine.

Ferni
A light, silky pudding of milk and starched flavored with rosewater, cardamon, and pistachios.

Paukara
Potato fitters-thinly sliced potatoes dipped in beasan flour batter, fried and served with cilantro chutney.

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Photos by Joshua Huston.

Published on September 15, 2011