If you’re looking for simple, flavorful Afghan dishes, try this Afghan potato salad with Persian beef kebabs. Both are easy enough for a weeknight dinner and pair nicely together.
Until recently I hadn’t explored much Afghan cuisine. I’d cooked dishes from other Central Asian countries, but Afghan recipes were largely unfamiliar. When I started researching, I quickly became intrigued and eager to try more.
Researching Afghan Recipes
I discovered The Spice Spoon, a beautiful food blog focused on recipes from Afghanistan, Pakistan and Iran. Reading through the posts made me want to try everything; if you enjoy Persian and regional food, it’s an inspiring resource and I expect to return often for ideas.
What is Afghan Potato Salad like?
The Afghan potato salad, Borani Kachalu, is a cold or warm vegetable dish dressed with yogurt. I wasn’t a fan of potato salads as a child—often because of heavy mayonnaise-based dressings—but I do enjoy lighter yogurt dressings. This version appealed immediately, especially because the potatoes are cooked in a tomato sauce scented with ginger, garlic and chili.
I followed the recipe closely, though my potato slices were chunkier than the original. The final dish was rustic rather than elegant, but full of flavor.
Can you serve this Afghan potato salad warm?
One challenge was resisting the urge to eat the potatoes while they were still hot. They’re delicious served warm, so if you prefer a hot side dish you can skip cooling them completely. Traditionally it’s served cold, but both ways work well.
Can you adapt the Persian beef kebabs?
For the kebabs I used dried herbs, but fresh herbs would be better if you have them. The kebabs are flexible—adjust heat and herbs to your taste.
Would I make this Afghan meal again?
The Persian beef kebabs were spicy and flavorful, and my family loved them. The potato salad was a hit too, so this meal is a keeper. I’m not certain both dishes would be served together traditionally, but they complement each other nicely. Both recipes are straightforward to prepare.
Can you prepare the Afghan potato salad in advance?
Yes. The potato salad and yogurt dressing can be prepared ahead and refrigerated. If the yogurt separates slightly, give it a quick stir before serving. The yogurt dressing can be made the day before, and the potato salad kept up to two days in the fridge.
Can you prepare the Persian beef kebabs in advance?
The kebabs can be shaped in advance and reheated in the oven or microwave, though they are best freshly cooked. Reheated kebabs can dry out slightly. They also work cold, so the meal is suitable for lunchboxes or picnics.
What else can you serve with this Afghan meal?
I like to serve the kebabs and potato salad with a green salad, sliced tomatoes and fresh onions. For a heartier meal, add flatbread. Nigella seed flatbreads or naan-style breads pair well.
Recipe for Afghan Potato Salad with Persian Beef Kebabs
Recipe
Afghan Potato Salad with Persian Beef Kebabs
Corina Blum
Pin Recipe
Ingredients
Ingredients for the Afghan Potato Salad
- 1 clove garlic crushed
- 5 g ginger grated
- ½ teaspoon cayenne pepper
- ½ teaspoon turmeric
- 120 ml passata
- 2 potatoes sliced
Ingredients for the Dressing
- 3 tablespoon natural yogurt
- 2 tablespoon water
- 1 teaspoon dried mint
Ingredients for the Persian Beef Kebabs
- 250 g minced beef
- ½ onion finely diced
- 3 chili peppers diced
- 2 spring onions
- 1 egg
- 1 teaspoon ground coriander
- 1 teaspoon dried coriander leaf
- 1 teaspoon dried mint
Instructions
First Make the Potato Salad
- Heat a little oil in a pan. Add the crushed garlic and grated ginger and cook for about 30 seconds. Add the powdered spices, stir briefly, then add the passata and stir for about a minute before adding the sliced potatoes.
- Toss the potatoes so they are well coated in the passata. Add a dash of water or extra passata if the pan looks dry. Cover and cook for about 20 minutes, until the potatoes are tender.
- When the potatoes are cooked, remove from the heat and prepare the dressing.
- Mix the yogurt, water and dried mint, then chill in the fridge until ready to serve. Stir again if separated.
How to Make the Persian Beef Kebabs
- While the potatoes cook, combine all kebab ingredients in a food processor and blend until thoroughly mixed.
- Shape the mixture into six small kebabs and fry in hot oil for about 2 minutes per side, until browned and cooked through.
Notes
Nutrition
Carbohydrates: 39g
Protein: 32g
Fat: 28g
More Recipes you Might Like
Try Georgian lamb kebabs for another delicious option that pairs well with the potato salad.
Harissa Carrot Salad
The harissa carrot salad makes a great side with kebabs and complements the Persian beef kebabs nicely.
Another option is Afghan lamb and spinach stew served with aubergine in yogurt for a heartier meal.
Keep in touch
If you try this recipe or any other on the site, I’d love to hear your feedback. Leave a comment or share a photo—reader feedback is always appreciated.