What is Melbourne if not a loosely held collection of suburbs, each with its own identity and subculture? This is really apparent in Dandenong (not to be confused with the Dandenong Ranges), a multicultural suburb 35 km southeast of the CBD, where you can find freshly made Afghan bread the length of your arm, Persian cafes where tea is more prominent than coffee, Indian and Sri Lankan curries, and a range of desserts and pastries.
Here are five foods to try if you are in the neighbourhood.
1. Uzbek plov
If the word plov (among other spelling variations) seems vaguely familiar, you might be thinking of pilaf, the slow-cooked rice dish that's popular in many regions including South Asia and Central Asia. Uzbek plov is somewhat similar but not identical. The main flavours are cumin and lamb. It also has carrots and sultanas. This is a traditional Uzbek dish, and as the Uzbek saying is reported to go, ''.
Given plov is a one-pot dish, it's easy to have at major gatherings. Try it at , which has a large dance floor; a sign that it's hosted some vibrant weddings where plov was the hero dish.
2. Ghormeh sabzi
Ghormeh sabzi is a classic Persian stew known for its savoury, sweet and tangy taste. There's no single recipe for this dish; each household may have its own version, but the standard composition includes meat (usually lamb), fresh herbs, like parsley and fenugreek, and dried kidney beans. A stew with a dark green tinge is a sign that it has been cooked for hours. Eat it with rice or bread.
Both and have their own versions of ghormeh sabzi, proving that no two versions are the same.
3. Puri
Technically, puri (also spelt poori) is not difficult to make if you have the time. It's an unleavened South Indian or Sri Lankan fried bread that only needs three ingredients: wheat flour, oil and salt. The dough is rolled into discs and deep fried into a golden, slightly crispy bread that's usually eaten with potato or chickpea curry. For many, it's comfort food at its best.
Puri is often overshadowed by the more popular South Indian fare, dosa, which has more permutations. But at restaurant, you can have both.
4. Mantu
Most cultures have some sort of dumpling, whether it's a Polish pierogi or a Chinese xiao long bao. Mantu is the Afghan version. It's a delicate, steamed dumpling that's stuffed with minced meat (beef or lamb) and onions, and topped with a yoghurt sauce. The sauce gives it a tangy, fresh tone, in contrast to the meat and onion.
The ingredients and techniques highlight how Afghanistan, located in the heart of the Silk Road, has been influenced by East Asian to Mediterranean cuisines. Both Pamir Restaurant and serve this dish. It can work as a main or a side, depending on how hungry you are.
5. Sheer yakh
Sheer yakh is an Afghan ice cream made with cream or condensed milk, and is topped with pistachio, rose water and cardamom. It's similar to India's kulfi but it's prepared differently. Traditionally, sheer yakh is made by churning the mixture manually.
The result is a dense, almost chewy cold dessert that gets its sweetness from the cream rather than added sugar.
FOOD JOURNEYS
Simple Afghanistani salata
