Recipe by Farida Ayubi
Description by Durkhanai Ayubi
Photograph by Alicia Taylor
My mother recalls having this dish for breakfast during family day trips, such as to Mazari-Sharif (in northern Afghanistan) for the Red Tulip Festival (Guli Surkh), during the spring equinox. It would be made in a beautiful copper karayee, a shallow heavy-based pan used in Afghan cooking. The karayee would be placed directly over a portable kerosene burner, where the eggs, vegetables and spices would bubble away. The large karayee is then placed in the middle of the breakfast spread, surrounded by naans and various chais, for everyone to help themselves.
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