Thanksgiving Warm-up, Afghan Style

Hard work makes me hungry, whether it’s mental or physical. After a long day of process improvement planning, the team and I went to Afghanistan Shish Kabob House in West Hartford. The restaurant has a very Middle Eastern feel, with lots of tans and brown. Music, in what I assumed was Arabic, played as the seven of us were seated at a large, circular table in the upper level. After perusing the menu and ordering the first round of drinks (mine was a black tea infused martini with just a hint of St. Germain to take off the bitterness), we decided to get the dinner treat. Requiring at least four people the sampling presents a variety of appetizers, kabobs, and vegetables sides. It was simply the best way to taste and share what the restaurant had to offer. We were assured that with the portions they would bring, no one would go hungry. My kind of meal.

The appetizers round consisted of pakawra, large slices of potato deep fried in a spiced chickpea flour-based batter. These red “elephant ears” were soft throughout yet crunchy on the outside and not greasy at all. Bowlani was also on the plate. The menu says that the dish was made from noodles, but it looked more like a soft tortilla, grilled flat, and filled with potato and vegetables seasoned with cayenne and black pepper. These and a few other delectables came with a pepper chutney and homemade yogurt sauce that was flavored with garlic and mint. Both added another dimension of flavor as the appetizers were dipped in them, herbaceous and creamy yet sour respectively.

As the appetizer plates were cleared, a veritable barrage of dishes came to our table. By the time plates and glasses were rearranged to accommodate, our table looked like a Thanksgiving buffet of Afghan cuisine. My eyes immediately fell to the plate of grilled meats. Salmon, beef shammi (spiced, lean ground beef) marinated lamb, and spiced chicken. With something for everyone, that was the first plate to be passed around. The salmon remained soft and yielding, while not overpowered by the spice rub. The beef was cooked closer to well, but despite the leanness, it was still juicy.

The eggplant side dish that followed (brony bonjan) had the purple vegetable cut about an inch thick and grilled. It was generously topped with the house yogurt dressing and sprinkled with herbs. The eggplant was so soft it fell apart as you cut into it. Afghani pumpkin was also featured. I was surprised to find it to have a pureed texture and mostly red, rather than orange. Slightly sweet, I could swear that it had a bit of tomato in it. The long grain brown rice that came next was topped with carrots, almonds, raisins, and scented with cardamom for a delicious combination of sweet and savory.

Stuffed, we turned down dessert, but continued laughing over stories of travels, family, and pets. I still think that conversation over dinner is the best way to bring a team together. Now I’m ready for Thanksgiving.