New York City has no shortage of international cuisine. While sushi and tacos often steal the scene, don’t miss the lesser-known—but just as delicious—dishes of Afghan cuisine, especially at Manhattan’s Afghan Kebab House II. Equipped with a charcoal grill—a rarity in New York’s Afghan restaurants—their authentic meals are a fantastic introduction to Afghan food.

Here are some of the key ingredients you can expect to find in Afghan dishes, according to the Afghan Kebab House II team:

• Rice: It’s rare for an Afghan meal not to include basmati rice as one of its main components. Afghans prefer using aged basmati rice, which has matured for about two years and yields a lighter result when cooked. The rice is often made into a pulao, flavored with spices and garnished with nuts.
• Yogurt: Known as “mast” in Afghan cuisine, yogurt is strained until it becomes extra thick and turns to a cream cheese-like product called chakah. Yogurt is used for sauces, drinks, and curries.
• Lentils: Afghan cuisine also includes Indian influences like chana dal, or yellow split lentils. The lentils are cooked into stews and curries,and are perfect for pairing with rice.
• Fruits & Nuts: The use of dried fruit and nuts isn’t just restricted to raisins and almonds; mulberries, dried plums, pistachios, and pine nuts are all widely used in Afghan food. They are used in both sweet and savory dishes, such as in pulaos or layered desserts, and they are especially popular during special occasions.
• Herbs: Dried mint and coriander are among the most commonly used herbs in Afghan cooking. You can find them in chutneys and yogurt sauces, and sprinkled as a garnish on just about everything.

With so many flavors in its most basic of ingredients, Afghan food is among the most boldly seasoned food in Middle Eastern cuisine. To get a taste of authentic Afghan cuisine, try Afghan Kebab House II’s lunch and dinner offerings. Call for a reservation at (718) 813-9556, and visit them online to view their full menu.