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ReviewsKiller Desserts, Philadelphia Daily News, July 31, 2000 While this is not really a bad way to go, dying of laughter was not our intention when we set off to Kabul Restaurant on Chestnut Street for some saffron ice cream and other exotic Afghan desserts. The always courteous Wali Saai, the owner of the restaurant, told us that, contrary to what one might think, ice cream is very popular in his native Afghanistan. According to him, it is also much easier to make here than in Afghanistan, where the preparation involves mountain snow or ice, and hours of stirring and shaking. "One of the advantages of coming to this country," Wali explained, "is that you can afford saffron. Saffron is very expensive, and in Afghanistan, we only use milk and sugar." The subtle taste and the beautiful color of the saffron syrup poured over the homemade ice cream, which was then topped with cardamom and ground pistachios, more than justified the fact that it was a bit more than the other desserts on the menu ($3.25). Other desserts to try: gosh-e-feal, a paper-thin pastry sprinkled with cardamom and pistachios; firnee, a light Afghan-style cornstarch pudding with pistachios and almonds, flavored lightly with rose water; and baghlawa is different from the Greek baklava - it is not nearly as sweet, much more tender and includes pistachios. In addition to the dessert menu, Kabul has a full array of wonderful Afghani dishes, including a large vegetarian selection. But beware of the large entrée portions. You must save room for dessert. -By Andrei Sinioukov, Philadelphia Daily News, July 31, 2000, Page S-31. Kabul's Dinner Menu | Print Out Coupon | Review of Kabul | Contact Us Copyright 1999-2006. All rights reserved. |