Home cooking attempt — Shor Nakhod from scratch

I spent an afternoon making Shor Nakhod from scratch following a traditional recipe. Getting qorma onion sauce right was the main challenge — it's not as straightforward as it looks. The subtly sweet from dried fruit result was rewarding once I got it right.

kabuli pallow rice is the national dish, traditionally cooked for the most important occasions. I served it with green cardamom tea as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Shor Nakhod yourself gives you a new appreciation for what goes into it at a restaurant.