Tajik Cuisine

Tajik cuisine is the cuisine of the Tajik people, mainly from Afghanistan, Tajikistan, and Uzbekistan.

The Tajik people speak Dari Persian in Afghanistan and Tajiki Persian in Tajikistan, both closely related to Iranian Persian. While spoken Dari and Tajiki Persian are practically the same, Dari Persian uses Perso-Arabic script while Tajiki Persian uses Cyrillic script.

Dushanbe(Душанбe) is a major Tajik cultural center. Kabul(کابل) and Mazar-i-Sharif(مزارشریف) are also major cities for Tajik culture.

Nowruz(نوروز) is a spring festival wirh special dishes like samanak.

A type of cauldron called kazan or qazan is used for cooking palav and other dishes.

Ingredients

wheat

rice

carrot

pistachio

grape, raisin

apricot

oleaster or wild olive

Dishes

• palav(палав): seasoned rice with added ingredients such as carrot and meat
• non(нон): type of flatbread, often with thin center and thicker crust
• fatir(фатир): type of flaky flatbread
• samanak(سمنک): sprouted wheat porridge, traditionally prepared for Nowruz in spring
• haft mewa(هفت میوه): seven types of fruit and nut, traditionally prepared for Nowruz