Afghan cuisine (, ) is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, etc., and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, raisin, etc. The diet of most Afghans revolve around rice-based dishes, while various forms of naan is consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts and lamb or beef. Background The cuisine of Afghanistan is halal and has elements from various places, for example garam masala from India, coriander and mint from Iran, dumplings and noodles from Uzbekistan and Xinjiang in China, and Baklava from Turkey. The similarities can be seen in the use of spices like cumin and cinnamon (as in Indian cuisine), green cardamom flavors (as in Chinese tea), and kebabs and yoghurts (as in Turkish and Arabic cuisines). Staple foods Rice Rice is a core staple food in Afghan cuisine and the most important part of any meal. Biryani is one of the lesser popular rice dishes in Afghanistan. It is consumed mostly in cities closer to neighboring Pakistan, such as Kandahar, Jalalabad and Khost. Challow, or white rice cooked with mild spices, is served mainly with (: stews or casseroles). Palaw is cooked similarly to challow, but a combination of meat, stock, , and herbs are also mixed in before baking, resulting in the elaborate colors, flavors, and aromas from which the rice got its name. Sometimes caramelized sugar is used to give the rice a rich brown color. Examples of palaw include: Kabuli palaw (the national dish) – meat and stock are added, plus a topping of fried raisins, slivered carrots, and pistachios Yakhni palaw – meat and stock are added to give the rice a brown color Zamarod palaw – spinach is mixed in before the baking process, hence zamarod, meaning "emerald" Bore palaw – lawand is added giving the rice a yellow color Landi palaw – a traditional meal of rice (with stock