"If simplicity convinces, then with this dish"

Qorm-e Kacholu (also spelled Qorma-e-Kacholu) is a hearty, traditional Afghan potato curry that is often served as a side dish or as a meal on its own. “Qorme” (or “Qorma”) originally comes from Persian and means braised or slowly cooked dish, while “Kacholu” is the Pashto and Dari word for potatoes.

In fact, Qorm-e Kacholu is the very first dish I ever learned to cook from my mother. I was four years old when we lived in a shelter for refugees and shared a large communal kitchen with many other families. My mother placed a stool for me to climb on so I could stand next to her by the stove. She cooked in a big pot, and I stood next to her with my own little pot. How much that moment would shape me, I couldn’t have known back then. But one thing is certain: My love for cooking began right there – while preparing Qorm-e Kacholu together.

What makes this dish special is its simplicity: With just a few spices and ingredients, it turns into an incredibly aromatic meal that is deeply rooted in Afghan food culture. The key is to let the curry simmer slowly over low heat with the lid on. The flavors unfold best when you give it time. The potatoes gradually soak up the rich and spicy tomato sauce.

PERSONAL RECOMMENDATION

Qorm-e Kacholu unfolds its full flavor best when served with Chalao – the typical Afghan basmati rice. A fresh Salāt-e Watani goes perfectly with it, offering a refreshing contrast with herbs and crunchy vegetables. Unsweetened soy yogurt rounds off the dish perfectly and adds a pleasant freshness. The whole meal is complemented by a Tarqāri vegetable platter, which harmoniously enhances the flavors with fresh herbs, spring onions, radishes, and chilies. And of course, fresh flatbread is a must. With these side dishes, this simple dish is taken to a whole new level!