Afghan Beef and Bean Soup: Shorwa e Ghosht

This recipe has been another one of my experiments. These days I have really struggled to make nutritious and interesting evening meals as I have been distracted by various things that life throws at you. My partner and also have very different preferences when it comes to food, he likes very heavily spiced foods, red meat and lots of carbohydrates! I prefer white meats, like a balance of sweet, bitter, savoury and spice in my food and am trying to loose a little weight at the moment…

One way around this is to make separate meals, every so often. This isn’t ideal as it takes away some of the magic brought by communal eating. However there are the odd occasion when I’m not going to be home for dinner, so this is when he gets to eat meals I wouldn’t normally want to eat!

For this Shorwa e Gosht I took inspiration from Humaira at ‘‘Afghan Culture Unveiled’ who makes the recipe in a pressure cooker. I decided to do the opposite and make it in a slow cooker, kind of like a stew. I also didn’t have some of the ingredients required so made some substitutions. 


  • 500g Diced Lean Beef 
  • One Red Onion, roughly chopped
  • 4 Cloves Garlic, minced
  • 1 Thai Chilli, chopped
  • 2 tbs Olive Oil
  • 3 tbs Tomato Paste
  • 2 tbs Ground Coriander
  • 2 tbs Ground Cumin
  • ½ tbs Ground Turmeric
  • 1 tbs Salt
  • 1 can Water
  • 1 can Kidney Beans
  • 1 can Chickpeas



  • Sauté the onions, garlic and beef in a frying pan until lightly coloured
  • Add all the spices, salt, chilli, and tomato paste and stir to evenly coat all the meat
  • Add kidney beans and chickpeas and reuse a can to add the water
  • Mix it all up and transfer to a slow cooker, cook for at least 6 hours on ‘low’ or 3-4 hours on ‘high’
  • Serve with some yoghurt drizzled on top and some crusty bread or Nan


After all those hours of slow cooking the beef was extremely tender and melt in the mouth. The ‘soup’ was more of a thick sauce, hence being more stew like. However if you would prefer a soup, just add more water before slow cooking. 

I think I earned a few brownie points after this meal! 😉

Afghan Cream Rolls

Afghan Cream Rolls

Afghan Cream Rolls

Afghan Cream Rolls with Cherry

Update: Afghan Cream Rolls with Cherry

This recipe is courtesy of who posts the most amazing recipes via videos on YouTube. Her food always looks amazing and really inspires me to try new things. So When I saw this post for the Afghan Cream Rolls I decided to head down to the supermarket to buy the basic ingredients needed; puff pastry and double cream!

We had an Afghan guest visiting over the weekend and I wanted to make a dessert that would be easy but bring the flavours from home. This recipe is similar to ‘cream horns’, fairly straight forward, although a little fiddly!

Check out the video to see how simple this recipe is to make. The basic ingredients are; ready rolled puff pastry, icing sugar, ground cardamom, whipping cream.

Puff Pastry Rolls

Puff Pastry Rolls using make shift foil ‘cones’

The tricky bit of this recipe is using the aluminium foil ‘cones’ to shapes the pastry rolls. As you need to wrap thin pieces of pastry around the cones, and I had made the mistake of flouring the work surface to roll out the pastry a little thinner. This meant that the pastry did not stick to itself well and began to unravel! I also found it a little difficult to get the foil out of the cooked pastry without crushing the delicate cones… 😦

Pastry Rolls

Pastry Rolls

Once the rolls are cooled and the cardamom cream is piped in, the cones hold well. They should be filled just before eating to avoid soggy pastry, but they’ll still be fine after a couple of hours.

Afghan Cream Rolls

Afghan Cream Rolls

One packet of pastry makes quite a few rolls. I’d forgotten to sprinkle icing sugar on mine but I like that they weren’t very sweet! This is a simple dessert to make for when guests come around. Serve as a snack with a cup of tea..


Afghan Cream Rolls with Sour Cherry

Afghan Cream Rolls with Sour Cherry

I tried this recipe again but added some sour cherry jam to the filling, yum! 🙂

Basically follow the recipe as above but use a teaspoon of sour cherry jam inside the cones before piping in the cream. With this addition in mind, there are no end of extra fillings to try! Enjoy… 😀