No spread of Afghan food is complete without tea, chai, which is consumed in great quantities throughout the country. Try this amazing Ginger Tea recipe as a soothing after dinner refreshment.

Serves: 4 cups                                                         Cook time: 10 minutes


1 litre water

3 tsp green tea

25g brown cane sugar

2-3 tsp ground ginger

25g walnuts, very finely chopped or ground


Bring the water to the boil in a pan, and then add the tea and the sugar. Continue boiling for about 2 minutes, then strain.

Pour the tea back into the pan and add the ground ginger and walnuts. Bring back to the boil and boil again for about 2 minutes. Serve in teacups, alongside some Ab-E-Dandon.

Once you've made your chai...

We held a live conversation with Kobrah Nawrozzadeh from The Afghan Tea Company, in which we discussed the role that preparing, cooking and sharing Afghan cuisine plays in cultural memory and cultivating a sense of 'home', particularly among the Afghan diaspora. Make yourself a cup of Chai-E-Zanjafeel and settle into the recording!