Afghanistan consists of different cultures, strongly influenced by the countries it borders. It was also a stop on the Silk Road, in which many cultures encountered each other, so Afghan cuisine has many influences from Persian, Central Asian and Indian cuisines. The cuisine is mainly based on Afghanistan’s major crops such as wheat, corn, barley and rice.

These staple grains are accompanied by native fruits, vegetables and dairy products, such as milk, yogurt, whey, pomegranates, grapes and sweet melons. Most of the people’s diet revolves around rice-based dishes, while naan bread is consumed with most meals. Tea is generally consumed in large quantities every day and is an important part of hospitality. The culinary specialties reflect the ethnic and geographical diversity of the country. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts and lamb or beef.