Afghan Cooking with Nawida: Immersion Workshop

During the years she lived in Afghanistan and Pakistan where she cooked for up to forty people as often as three times a day, Nawida evolved into a master multi-tasker who also puts attention into the details. Nawida will welcome you with cardamom tea and a selection of traditional savory snacks such as pumpkin stuffed flatbread, and tomato and chilli eggs.

Nawida is a charming host with a bright, fun personality, and when you cook with Nawida, you will be impressed by her ability to finesse the many elements that make her Afghan recipes come together as a whole. At the end of the day you’ll go home newly inspired with all the recipes and a shopping guide to Nawida’s favorite food markets.

Menu

• Kichari Queroot (Sticky Rice with Mung Beans)
• A savory mash of sticky rice, mung beans, and spices, topped with a savory yogurt sauce, dried mint, and red chilis.
• Korma Kofta (Spiced Meatballs in Gravy)
• Rich and savory ground beef meatballs spiced to perfection with garlic, onions, cilantro, coriander, and chilli powder. Served with a thick, flavorful gravy sauce.
• Cake Jawari (Yellow Cake with Rosewater, Cardamom, and Two Toppings)
• A delicious tea cake made with both wheat and corn flour, flavored with cardamom and rosewater, and topped with poppy and nigella seeds on one side and black raisins and walnuts on the other.