BUHJIE
4
45 min
| Ingredients | Number |
|---|---|
| potatoes | 750 g |
| onions | 1.5 (medium) |
| garlic | 1 clove |
| peeled and chopped tomatoes | 1 can (400 g) |
| turmeric | 1 /2 tsp |
| pfeffer | 1 tsp |
| salt | to taste |
| rapeseed oil | 60 ml |
| fresh coriander | 15 g |
| water | 360 ml |
| In addition: | |
| unsweetened soy yogurt | to taste |
| flatbread or homemade naan |
"Hearty start to the day"
If you enjoy a savory breakfast, Bujih is the perfect dish for you. This traditional Afghan breakfast, originally called "Zirr Kacholu" – which means "garlic potato" in Dari – consists of soft potatoes simmered in a flavorful tomato-garlic sauce. In my family, we've renamed it "Bujih." It’s one of the must-have recipes in many Afghan households because it’s made with just a few ingredients, is quick to prepare, and still delights everyone.
Every time I even smell this dish, I’m transported back to the mornings of my childhood. My family would mostly be sitting at the Dastarkhwan – the traditional Afghan tablecloth on the floor. Faces freshly washed, the unmistakable voice of Ahmad Zahir in the background, and the scent of aftershave from my uncles and brothers lingered in the air. Then, Mama would bring out the big pan of Bujih – a moment that always brought excitement.
For my mother, Bujih was always a piece of family time, full of warmth and comfort. This is the feeling I hope to share with my version of the dish. Although it's considered a breakfast dish, it’s perfect for any time of day.
PERSONAL RECOMMENDATION
I recommend enjoying the dish the traditional way: with your hands and a piece of flatbread to soak up the delicious sauce. Be sure to cook the potatoes really soft – this allows the flavor to develop fully, and you'll be able to pick them up easily. I love pairing it with a fresh salad or pickled vegetables to create a balanced meal.
Pro tip: My homemade naan is the perfect accompaniment – here's the recipe! And a spoonful of unsweetened soy yogurt on the side completes the dish perfectly.
PREPARATION
- Preparation: Heat oil in a pan. Dice the onion and add it to the pan. Peel the potatoes, slice them into about 0.3–0.5 cm thick rounds, wash them, and add them to the pan. Sauté everything over medium heat for about 5 minutes, stirring the potatoes occasionally.
- Seasoning: Add turmeric and black pepper and roast them briefly with the potatoes to bring out the flavors of the spices.
- Tomato Sauce: Add the canned chopped tomatoes. Fill the empty can about halfway with water (around 200 ml) to capture the remaining tomato juice and pour everything into the pan. Grate one garlic clove into the sauce, salt, and stir.
- Cooking: Cover the potatoes and simmer over medium heat until they are soft. Occasionally add a splash of water to prevent burning, stirring gently from time to time.
- Finishing: Once the potatoes are tender, fold in the fresh coriander. Let everything simmer for another 5 minutes on low heat until the sauce thickens and no excess water remains.
- Serving: Garnish with some fresh coriander and enjoy with flatbread or naan.