Parwana: Recipes and stories from an Afghan kitchen

'Parwana stole my heart' Diana Henry'...Parwana is more than an elegy, it is a celebration: the recipes in it bulge with colour and flavour and life. It's as rewarding to cook from as to read, and there is so much I do want to cook.' Nigella LawsonWinner of the Guild of Food Writers Award 2021Shortlisted for the Andre Simon Food and Drink Awards 2021Finalist for the Fortnum & Mason Food & Drink Awards 2021Recipes and stories from an Afghan kitchen, perfect for fans of Sabrina Gayour and Yotam Ottolenghi.Interwoven with traditional Afghan recipes is one family's story of a region long afflicted by war, but with much more at its heart. Author Durkhanai Ayubi's parents, Zelmai and Farida Ayubi, fled Afghanistan with their young children in 1985, at the height of the Cold War.When their family-run restaurant Parwana opened its doors in Adelaide in 2009, their vision was to share with the world their family memories through the delights of Afghan cuisine, infused with Afghanistan's rich historical culture and traditions of generosity and hospitality, to offer a more complete picture of the country they had left behind.These fragrant and flavourful recipes have been in the family for generations and include rice dishes, dumplings, curries, meats, Afghan pastas, chutneys and pickles, soups and breads, drinks and desserts. Some are everyday meals, some are celebratory special dishes. Each has a story to tell Recipes include:tokhme banjanromi kebabeh degee morghkarayee gosfandkabuli palawkofta challawrohtgosheh filbanjaan boranidahlgolpi Adelaide locals might already be familiar with the family's popular restaurant Parwana and Deli Parwana, but for those this side of the equator it's a chance to try exceptional dishes achievable by any home cook. - loveFood Alongside family stories that delve into Afghanistan's rich history, culture and traditions, are gorgeous, vibrant photographs and authentic recipes from Durkhanai's mother, Farida. These include fragrant rice dishes, dumplings, curries and dhals, meats, pasta, chutneys and pickles - BBC Good Food