Qurma

A braise of meat with apple, sweet and savory.

A braise of meat with apricot, sweet and tart.

This is a base used for qormas.

A braise of dried beans with meat.

A braise of cabbage with meat.

A braise of carrots and meat, faintly sweet.

A gentle braise of cauliflower in tomato and turmeric.

A braise of meat with sour cherries.

Chicken in a yogurt-and-turmeric sauce.

A braised stew of chicken in onion, tomato, and warm spices, served over rice.

The foundational Afghan braise — meat or vegetables simmered slowly in onion, tomato, and spice.

A braise brightened with tart dried Bukhara plums.

A braise of eggplant in tomato and garlic.

A braise of fish in onion and tomato.

A braise of meat with fresh apple.

A braise of green beans in tomato.

(beef / turkey) Toppings for pasta, mantu, etc.

A traditional braise of the highlands.

A fragrant, lightly spiced braise in the Kashmiri manner.

The everyday braise of beef or lamb in onion and tomato — the base of the table.

A braise of small meatballs in tomato.

A braise of mushrooms in onion and tomato.

Mushrooms simmered with cloves and folded into yogurt.

A braise of okra in tomato and garlic.

A braise of potatoes in onion and tomato.

Sauteed pumpkin topped with seasoned yogurt and tomato sauce, served with rice and choice of lamb, beef or chicken.

A braise of meat with quince, tart and perfumed.

A braise of ripe tomatoes with meat.

A braise of okra in tomato.

A braise of meat and spinach with herbs, served over rice.

A braise of turnips with meat.

A braise of split peas and meat.

A braise of wild mountain rhubarb with meat.