THE PERSON BEHIND

Hello again, my name is Fereshta (Dari for 'angel'). For as long as I can remember, I've been watching my mother in the kitchen and helping her to prepare Afghan dishes. One of my earliest memories is standing next to her at the age of four, cooking together an Afghan potato curry ("Qorm-e Kacholu").

My family is namekhoda (Dari for 'God's name,' used as a blessing) huge. On weekends, when we all got together, there was always a feast with a variety of delicious dishes. To this day, I admire the ease and professionalism with which my mother cooked for so many people. Her food regularly left us speechless with total enjoyment. Back then, I had no idea how profoundly these experiences would shape me for life.

MY PATH TO COOKING

When I moved out in my early twenties and left my hometown behind, I began to realize just how special Afghan cuisine truly is – especially now that I no longer had the privilege of enjoying my mother’s cooking every day. But I also noticed something else: how little people outside my diaspora bubble knew about it.

During my studies, classmates would often ask what Afghan food is like. I was always happy to answer, but over time, a quiet sadness crept in. How could there be so much unfamiliarity with my culture? Many thought Afghanistan was in Africa, assumed we spoke Arabic, or associated our food with couscous. Even though I never signed up for it, I found myself in the role of an ambassador for my culture – in a predominantly white environment.

At dinner gatherings, I’d serve Afghan dishes and speak with glowing eyes about the richness of my culinary heritage. These evenings didn’t just nourish my guests – they nourished me, too. Amid the typical pasta-with-pesto student life, it was through cooking dishes like  Borāni Bānjān and Āshak that I began to reconnect with my Afghan roots.

"When I cook, ingredients become memories. They tell stories of places we’ve been and those still ahead.

They connect generations,

even when their paths have never crossed.
For me, that’s pure connection."

WHY I COOK VEGAN

After finishing my bachelor’s degree, I went to Australia for a work & travel year. That’s where I started exploring plant-based eating more deeply. I learned about the health benefits it can offer, and how it helps protect our environment – and, of course, the animals. These three pillars – health, the environment, and animal welfare – are important to me, and I try to honor them as best as I can.

During my time abroad, I also realized something else: time is finite, and if we want to preserve something, we have to start before it fades. So when I returned to Germany, I began recreating and documenting the Afghan recipes passed down from my Modar Jān (Dari for “my dear mother”). My goal? 100% plant-based – without compromising on flavor.