Flavors of Afghanistan

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

We’re pleased to welcome Kausar Ahmed back to our classroom!  In this class, she will introduce you to the rich culinary traditions of Afghanistan, shaped by history, migration, and regional influences. You’ll learn to make borani banjan, a richly spiced eggplant dish layered with garlicky yogurt, and aushak—Afghan dumplings made from scratch, filled with scallions and leeks, and topped with a chunky tomato and beef sauce. Also on the menu: bolani, a crisp, pan-fried flatbread stuffed with potatoes, cilantro, and peppers, and a vibrant green chutney made with fresh herbs, walnuts, and green chilies. Kausar’s deep connection to Afghan cuisine stems from her upbringing in Karachi, Pakistan, and her work teaching culinary education to Afghan immigrants in Seattle.  

Copies of Kausar’s cookbook, The Karachi Kitchen, will be available for purchase.

MENU

Borani Banjan—Eggplant with garlic yogurt 

Aushak—Dumplings filled with leek and scallions, served with creamy garlic yogurt and tomato beef sauce 

Bolani (also known as Periki)—Stuffed flatbread with potatoes, cilantro, green peppers 

Green Chutney—Walnuts, parsley, cilantro, and green chilies

This menu contains the following common allergens: Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

​​Kausar Ahmed is a cookbook author, culinary educator, and food entrepreneur with over 25 years of experience in recipe development, food styling, and community-based culinary programming. She is the co-founder of Karachi Kitchen, a mother-daughter brand offering small-batch chutneys and spice blends inspired by traditional Pakistani flavors. As a contributor to The New York Times and founder of the Dastarkhawan Substack, Kausar tells stories of heritage, migration, and resilience through food. Her work centers on creating meaningful connections through honest, flavorful cooking that nourishes both body and community.