Posted on Nov 5, 2014

Noshe Djan: Afghan Food and Cookery (revised and extended edition)
Prospect Books. Devon, 2000
(illustrated by Abdullah Breshna)

‘Helen Saberi, who lived in Afghanistan for ten years and married an Afghan engineer, had made this compilation of authentic dishes from a country whose cuisine has never been previously documented in such an illuminating way. Accustomed herself to cooking these dishes in England, she adds practical advice for western cooks.

Much information is supplied on eating habits and traditions, and foodstuffs, in Afghanistan. In this revised edition, following on the success of the first in Britain and overseas (wherever Afghans have settled in their recent diaspora), Helen Saberi has added over seventy new recipes as well as refining the techniques of those she included in the original version.’
Claudia Roden wrote about my book when the first edition was published in 1986:…

Helen Saberi writes simply, and with freshness and enthusiasm, of the way of life and of the dishes. Her knowledge and love of the people and the food shine through every page.

See the recipe for Sherwa-e-chainaki and Bonjon burani.

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