Different traditions in Afghan cuisine are an integral part of Afghans' entrenched tradition of hospitality. In addition, food is a tool for showing people's spiritual qualities and way of life and the practice of respect, neighborliness, and self-sacrifice.

All the happy events and the changes of the seasons are all celebrated at family parties. The culinary characteristics of each region reflect the geographical and ethnic diversity of Afghanistan and have much in common with Central Asia, Iran, and Pakistan.

Introducing a variety of delicious and famous Afghan food Combination of different food groups Cereals, legumes, vegetables, and plant and animal proteins are found in all foods. Bread is cooked in different shapes and sizes from wheat flour, barley, or corn (corn) and has different types according to the customs of other ethnic groups. Each is cooked according to the climate of the people of the region.

Introducing nine famous and popular Afghan food
1. Introducing the famous Afghan pieces of bread The types of bread in Afghanistan are special bread, chapati bread, root bread, oily bread, lavash bread, Uzbek bread, taogi bread, perki bread, etc. Bread is usually baked on the wall of a clay oven.

2. Introducing different types of Afghan rice and rice Kabuli pilaf: Also known as Kabuli pilaf, it is one of the most popular types of pilaf in Afghanistan, and almost all neighboring countries are familiar with its name. It is made from thin rice, frozen mutton, turmeric, raisins, and sliced pistachios and almonds. Chichiri Qorut: It is one of the famous dishes of Herat province in western Afghanistan, which is mainly cooked in winter.

On the first day of winter, people put on a chair or heater and cook a lot. Stained rice, qorut (curd), and meatballs are used in cooking kachri qorut.