A Mosaic of Flavor Livestream: Afghan Bamyan (Okra Curry), Saffron Rice, and Dough (Yogurt Beverage)

The Mosaic of Flavor cooking series is a collaboration between City Market and USCRI Vermont (US Committee for Refugees and Immigrants Vermont, formerly the Vermont Refugee Resettlement Program). In December, we will learn to make three delicious dishes from Afghanistan. Afghan cuisine is influenced by the cuisines of Persia (Iran), India and Mongolia and Afghanistan's long history of trade with these neighboring countries, as well as by Afghanistan's diverse climate and geography. Fresh herbs, chilies, saffron, pepper, dried fruits and spice blends are all staples of Afghan cuisine. We will learn to make Bamyan, a vegetarian okra curry prepared with onions, tomatoes, green chilies, cumin, and other spices. We will also learn to make aromatic saffron rice. The meal will conclude with a demonstration for making Dough, a refreshing non-alcoholic yogurt, cucumber, and parsley drink so popular throughout Afghanistan that it is fondly referred to as Afghan wine.

Our instructor, Amin Shah Sahil, came to Vermont in 2018 from his home country of Afghanistan. While he was on missions in remote regions as an interpreter for the US military, he loved to spend his free time cooking for his American and Afghan friends. Shah is fluent in Pashto, Urdu, Farsi, Punjabi and English. Since moving to Vermont, Shah has started a saffron import business selling pure Afghan saffron from his family's farm in Herat Province. Shah is excited to share his love of Afghan cuisine with us and answer any questions about saffron. The class will be held on the Microsoft Teams platform, and instructions for downloading the platform and joining the livestream will also be sent in advance.