Garlicky yogurt vegetables, salads, and chutneys

In Afghanistan, borani are beloved vegetable dishes finished with thick, garlicky yogurt—think silky eggplant (borani banjan), sweet squash (borani kadoo), and spinach, served as sides or small plates with bread. They balance rich mains with cool tang and aromatics like mint, fried onions, or nuts. Beyond borani, round out the table with dairy-forward sides such as qurooti (bread with reconstituted dried yogurt, sometimes topped with meat and onions) and simple herb chutneys or salads. These emphasize yogurt’s central role in Afghan cooking and offer vegetarian depth alongside pilafs and kebabs.