made from chicken or mutton that has been salted and dried in the sun) Bonjan-e-roomi palaw – bonjan-e-roomi (tomato ) is added during baking giving the rice a red color Serkah palaw – similar to , but with vinegar and other spices Shibet palaw – fresh dill and raisins are added during baking Narenj palaw – a sweet elaborate rice dish made with saffron, orange peel, pistachios, almonds, and chicken Maash palaw – a strictly vegetarian sweet-and-sour pilaf baked with mung beans, apricots, and bulgur wheat Alou balou palaw – a sweet rice dish with plums and chicken Afghan bread Afghan bread is flat and cooked in a tanoor or tandoor (a vertical ground clay oven). The bread is slapped onto a stone wall to cook. Tabakhai is a flatbread cooked on a flat upside down pan. Major dishes Steamed dumplings There is a wide variety of dumplings. Known under the name khameerbob and often eaten as dumplings, these native dishes are popular. Due to the long time required to make the dough for the dumplings, they are rarely served at large gatherings, such as weddings. They are instead served on special occasions at home. Aushak – dumplings filled with a mixture consisting mainly of leeks, topped with either garlic-mint or a garlic yogurt sauce, sautéed tomatoes, red kidney beans, and a well-seasoned ground-meat mixture (It is a dish associated with Kabul, the capital of Afghanistan.) Mantu – steamed dumplings filled with onion and ground beef or lamb, usually topped with a tomato- and yogurt- or -based sauce and then garnished with dried mint and coriander (The yogurt-based topping is usually a mixture of yogurt, garlic, and split chickpeas. The -based sauce is made of goat's cheese and also mixed with garlic; a and yogurt mixture will sometimes be used.) Qormah Qormah (also spelled "korma" or "qorma") is an onion- and tomato-based stew or casserole usually served with challow rice. First, onion is caramelized, for a richly colored stew. Then tomato is added, along with a variety of fruits, spices, and vegetables, depending on the recipe. The main ingredient, which can be meat or other vegetables, is added last. There are hundreds of different types of including: Qormah e gosht (meat ) – usually the main served with palaw at gatherings Qormah e alou-bokhara wa dalnakhod – onion-based using veal or chicken, sour plums, lentils, and cardamom Qormah e nadroo