[Sitar background music]
>> Carolina Moratti: Hello. 
Welcome to Share Your Foodways.
Share Your FoodWays is
brought to you by
Division of Life Cultural Heritage 
Arts, Institute of Middlesex County.
I'm so happy to be here today
because we're going to have a
special person with us.
We have today right here
with us Nasrin Rafiq,
who is going to
show us Afghani food.
And it's going to share
traditions and all the stuff
that we do here in Share Your
Foodways, how we can
understand culture and
how do we bring all of that
to the US? How do we
bring our traditions,
our food, our culture,
our history with us?
And we can have a better
example that her today
with us to share and bring
us all that information
and all that amazing knowledge.
So thank you so much.
Let me welcome you to the
kitchen of
Share Your Foodways today.
>> Nasrin Rafiq:
Thank you so much.
It is so honor and
big pleasure for me
to participate in a
very, very traditional
and also very, very
excited part of the program
to share my food and
to my culture to you.
Let me first start
from the beginning.
>> Carolina Moratti: Yes.
>> Nasrin Rafiq:
This is Nasrin Rafiq.
I'm from Afghanistan.
In 2017, I moved to the
US with my family, my son,
under Israeli visa because
I was long employee
of USAID projects
in Afghanistan.
Due to my good job,
good performance,
I was awarded HIB visa
and I was able to come
and thanks to the US, thanks
to the U.S. government,
to save my life because
I was under so much threat
by Taliban at that time
and I was working for women
empowerment. Being a woman
and working for a woman in
Afghanistan, it is
not an easy thing.
I never scared because
I want to do something
for my people, especially
for my women in Afghanistan.
We did a lot for Afghanistan.
And we reach ourselve to the
most vulnerable
and disadvantaged
women in the districts
and the villages part
of the Afghanistan
to build their capacity to show
them how to find their ways,
how to be self-sufficient,
how to stand on their own feet.
And we encouraged the women
to move forward,
to build their capacity and also
to expand their businesses.
For example, Saffron.
I have saffron,
Afghanistan, saffron with me
while we started, the saffron
business was very low,
but we tried and we
worked with women.
And then finally, right now,
Afghanistan, Saffron,
among all the other
countries is the best.
And we received so much awards.
Everything is cultivated by
women from beginning stage
up to all the process.
>> Carolina Moratti:
You keep mentioning 2017.
I'm totally impressed by the
fact that it wasn't too long ago
and you were able to brought
all your culture and all this
beautiful stuff that
you have in here.
I want you to talk about all of
this with us and show with us
your ingredients, your flag
or your culture with you.
I can see your essence and I
can see how proud you are
of your roots.
You know your country
and you come here to the kitchen
and you brought all of us.
>> Nasrin Rafiq:
Most of family in Afghanistan,
we start our day with this.
We call it Hispant.
What is the reason behind this?
Most of the family
bring positive energy and
take out all the negative energy
from your house
and clean up your house.
>> Carolina Moratti:
So this container, you said that
it got brought to you in 2017.
>> Nasrin Rafiq: Yes.
>> Carolina Moratti:
From your country.
>> Nasrin Rafiq:
From my country.
Even it's very hot.
But I keep it because I like it.
>> Carolina Moratti:
It is nice.
And, you know, and you are
bringing the traditions here,
which is one of
what we want to see.
You want me to bring
it closer to you.
>> Nasrin Rafiq:
No, I can see.
>> Carolina Moratti:
This container
has holes in the bottom.
Like, you can see
like that right here.
It has holes in the bottom.
And you're just going
to put the mix, right.
>> Nasrin Rafiq:
We are reading something.
Maybe it's difficult for me
to translate it in English.
It means that I'm burning this
because of the safety of my
family, because of the
happiness of my family,
because I want the
all positive energy.
I want to go out from
my house.
Something, for example, that I
right now I'm reading,
I love, bye bye, bye bye.
You know.
From preparation
from generation from my mom.
>> Carolina Moratti:
Like a prayer.
>> Nasrin Rafiq:
It's fun. Bond back
enjoying advantage me speech
and say, but in this...
[speaking in Pashto]
It means that I burn all devils,
everything in the fire.
>> Carolina Moratti:
I love it.
Thank you so much
for sharing it.
>> Nasrin Rafiq: It is
burning at me. That's all.
One day my mother called me,
called me and my sister.
My elder sister
in Germany right now.
She said, "Nasrin and Seema,
I know that you're...
everything is ready for you,
but one day you will marry.
Maybe you or your
husband will be poor.
What will happen
if you cannot cook?
What will happen?"
I said, "Oh my God!"
This was the time
that I really woke up.
I woke up and I said,
"Oh, my mom is right."
Then, then I started.
I said, "Okay, show me."
My mother was a very good cook.
Very, very good cook.
And then, I started to learn
from my mom.
We are making palaw.
It's, it's very famous
pulao, Kabuli Pulao.
It is made from
rice, specific rice.
Mostly we are, we
are using saffron.
The idea behind this is that it
is good for the digestion.
It is good for the stomach and
also, it is good for the brain.
Mostly, especially this saffron
cultivated in west part of the
country, sometimes in the north
part because it needs a specific
climate, that they
have a beautiful flower.
And through this
flower, they are,
the woman is collecting
the saffron...
extract the saffron from this.
But as long as it is expensive,
most of the families,
it's hard for them to use it.
But for me, I am using always.
>> Carolina Moratti: So what
are we going to be making today?
>> Nasrin Rafiq: Kabuli
Pulao is a very traditional
food for Afghanistan,
we are cooking on
a special occasions,
because it is a bit expensive
and a bit takes so much time.
That's why we cannot, we cannot
make it everyday, but we can
make it while we have guests
and also some special occasions.
But it's very delicious,
by the way. Very delicious.
It is from making from, from
rice, from lamb and of course,
raisins and carrot
and then from nuts,
we are putting on the top
is nuts, all kind of nuts.
Of course, other ingredients,
you see the spices,
whatever that you can see it.
We can put it in the rice.
We have a, we have a pot here.
Of course, that is already..
>> Carolina Moratti: Boiling.
>> Nasrin Rafiq: Yeah.
We have to steam
the, the saffron.
We cannot boil saffron directly.
We have to steam it.
What I'm doing,
okay, by the way.
I wash my hands,
but I have gloves.
Okay, This is,
this is the saffron.
That I just put this,
a bit, not a lot because,
you know, saffron is expensive.
>> Carolina Moratti: Yeah,
absolutely. It's very expensive.
So we work on the tea, right?
So you're doing this,
there's saffron in there.
And now we're going to start
with the rice, right?
You say you have the rice
in the bag already
soaking in water?
>> Nasrin Rafiq: Yes.
>> Carolina Moratti:
You said how many hours?
>> Nasrin Rafiq: Two hours.
>> Carolina Moratti: Two hours.
Just with water. Do you wash
it before and then let it sink?
>> Nasrin Rafiq: Ten times.
I'm washing the rice.
It should be clean,
completely clean.
It should be,
the water should be clean.
>> Carolina Moratti:
Okay, perfect.
And now we're going to
proceed to do the rice.
>> Nasrin Rafiq: Can I do it?
>> Carolina Moratti: Yes.
>> Nasrin Rafiq:
The water is boiling.
>> Carolina Moratti:
Yeah. I love this part.
>> Nasrin Rafiq:
Oh, by the way,
this is also sending
by my family.
>> Nasrin Rafiq:
You can not find this.
>> Carolina Moratti:
Absolutely. That's why I ask.
So...
>> Nasrin Rafiq: The rice.
>> Carolina Moratti: Oh,
you have the rice in here.
>> Nasrin Rafiq: Yeah,
can I put it?
>> Carolina Moratti:
Yeah. but let me ask you,
what do you put on the water?
>> Nasrin Rafiq:
The water? Just raw rice.
I'm putting the rice.
>> Carolina Moratti:
No, but before,
did you just put something
on the water?
>> Nasrin Rafiq: Right now, I'm
putting some salt, that's all.
>> Carolina Moratti:
That's it. Okay.
>> Nasrin Rafiq: What I'm doing,
I'm just shaking it, a bit.
Putting a bit salt.
>> Carolina Moratti: You
have a special salt, right?
>> Nasrin Rafiq: Yeah,
I'm buying from the Indian.
>> Carolina Moratti:
Okay, so you,
you rely on a lot of the Indian
stores here to get your stuff.
>> Nasrin Rafiq: Yeah, mostly.
Mostly there is a similarity.
>> Carolina Moratti: Yes.
>> Nasrin Rafiq:
There is a similarity.
>> Carolina Moratti: When
we do rice normally here,
if we do like how I do it,
If I do one cup of rice, I will
use two cups of water.
How is like the balance that
you have for your rice?
>> Nasrin Rafiq:
Okay, ten minutes.
It should be boiled
for ten minutes.
>> Carolina Moratti: Okay
>> Nasrin Rafiq: Then,
we just drain the water
and then we put the rice and
then we put all the other
ingredients.
>> Carolina Moratti:
But if you put two cups of rice,
how much water kind
of you have to put?
>> Nasrin Rafiq:
According to our measurement,
at least, the water
should be like this,
while you're putting the rice,
the water should be above
of the rice like this.
>> Carolina Moratti: Okay.
The whole thing, yeah, okay.
>> Nasrin Rafiq: And also,
I am also boiling the nuts.
>> Carolina Moratti:
Oh, wow, okay.
>> Nasrin Rafiq:
After this, I, I cook meat.
The meat is also, we are
putting the lamb with,
with olive oil or what kind
of vegetable oil, whatever.
>> Carolina Moratti: Good.
So, like probably half of it.
>> Nasrin Rafiq: Yes, half.
>> Carolina Moratti: Yes. okay.
>> Nasrin Rafiq: What I'm doing,
I told you that I have a powder,
of onion powder.
>> Carolina Moratti:
Yes. They use very organic.
>> Nasrin Rafiq: Yes.
It's organic.
>> Carolina Moratti: Yes
You remind me a lot when my
grandma used to cook with me
because it was like, she will
just know how much to put in it
without having, you
know, exact amount.
She's like, Oh, yeah yeah,
You just throw this like.
>> Nasrin Rafiq: Yes. Yes.
>> Carolina Moratti: And
you guys have no idea,
it smells so good in this
kitchen right now.
Like about, like
a quarter of a cup.
>> Nasrin Rafiq: Enough.
>> Carolina Moratti: Yes.
>> Nasrin Rafiq: It should
be, it should be a little bit,
not completely dark but...
>> Carolina Moratti:
What kind of golden? Yeah.
>> Nasrin Rafiq: Golden.
>> Carolina Moratti: Yeah.
>> Nasrin Rafiq: My
mom first started from
how to cook Pulao.
Or we call it rice.
Rice, it's not easy
because it is brown.
And my mom started to teach
me that first, how I should soak
the, how to wash the rice
and how to put it,
for how many hours,
then, how to cook it.
And for this, you
have to, we are,
we have another
kind of tradition,
mostly for the coloring,
for the brown color.
Here, there is
some kind of sauce.
No! We are making natural.
We are, onion, we
are making from onion.
We are frying onion.
And then, after this, we are
mixing the chicken soup
or whatever inside of this.
It is very delicious,
by the way.
I miss my mom's cooking.
Yeah, she was...
She started from very
essentials food
which is based on our culture.
>> Carolina Moratti: And
what are we going to do
with these onions
when they're ready?
>> Nasrin Rafiq: Well,
it's really then, what I,
I just drain this,
the water of this rice.
Then, I mix it with the rice or
sometimes I'm putting in
the lamb, lamb soup.
>> Carolina Moratti: Oh. Okay.
>> Nasrin Rafiq: I'm making
the lamb soup, with lamb.
>> Carolina Moratti:
Okay.
So now, we are getting ready
to start kind of doing the rice.
So I know you have the rice,
that it looks amazing.
I haven't seen a long grain
like this in, I think, never.
It looks so beautiful.
We have the onions that we
hydrate with the olive oil
in the batter and we
have the lamb in here,
that, it's been boiling.
You have the raisin in here
and you have the saffron.
So now, you're going to start
putting it together.
It is amazing.
>> Nasrin Rafiq:
Thank you so much.
Thank you for helping
me fry this onion.
>> Carolina Moratti: Of course.
>> Nasrin Rafiq:
Sometimes what I'm doing,
that while I'm frying this
onion powder,
I'm putting a bit
here for the taste.
>> Carolina Moratti:
Okay.
>> Nasrin Rafiq: But the
rest, I can include it,
I can include...
>> Carolina Moratti: I got it.
So we're going to add
it on the lamb, right?
>> Nasrin Rafiq:
Not that, not so much...
because it will be oily.
>> Carolina Moratti:
More of the onion, right?
>> Nasrin Rafiq: Yes.
>> Carolina Moratti: Okay.
So one spoon.
>> Nasrin Rafiq: Yeah-- No...
>> Carolina Moratti: Everything?
>> Nasrin Rafiq: Everything.
>> Carolina Moratti:
Oh, okay. Perfect.
You know, there is
never enough garlic.
That is never enough onion. They
always make the food better.
>> Nasrin Rafiq: Yeah.
>> Carolina Moratti:
So we're going to use it?
Oh, I'm going to
grab the oil in there
because we already have the
grease from the lamb. Right?
>> Nasrin Rafiq: Yeah.
>> Carolina Moratti: So,
what do you add in there?
>> Nasrin Rafiq: Okay, I add
a little carrot and raisins.
>> Carolina Moratti: Okay, so
you hydrate that before, right?
>> Nasrin Rafiq: In this what
I'm doing, this is cardamom.
This is cardamom,
and I have the salt.
>> Carolina Moratti:
So before we forget,
So, this is the raisins and the
carrot, and I smell some,
something in there.
What do you add to it?
>> Nasrin Rafiq: Okay, what I'm
doing, well, I wash everything.
And of course, I
soak the raisin,
so all the dust of
it, should gone.
And then, I'm putting
them in on the oil
and fry, fry both of them.
And then what I'm doing,
I'm putting a bit sugar.
>> Carolina Moratti: Yes.
>> Nasrin Rafiq: And a cardamom.
>> Carolina Moratti:
So it's cardamom powder?
>> Nasrin Rafiq: Yes.
I put the cardamom already.
But to show you that
I'm putting this like this.
>> Carolina Moratti:
Okay.
It smells so good, guys.
It really does.
So this is a very fragrant dish.
Rich and flavorful.
>> Nasrin Rafiq: Okay.
What I'm doing right now,
I put a little of this because
still I have rice over there.
>> Carolina Moratti: So
it's just, this is just
the lamb with some water, right?
Pretty much the
stock of the lamb.
Do you add anything
to the lamb before?
>> Nasrin Rafiq: No.
>> Carolina Moratti: Okay.
>> Nasrin Rafiq: Because for
the lamb, I already cooked it.
It's, no, no water
inside this.
It's just meat, oil
and onion and garlic.
>> Carolina Moratti: Wow. Okay.
Yeah, I can see the onion in it.
>> Nasrin Rafiq: What I'm
doing, I'm frying the lamb.
After it's fried and it's soft,
then I'm putting the onion
and the garlic and then
the water, putting
to boil to mash.
Okay. Right now,
I'm putting the rest...
Okay, what I'm doing, right
now, I'm putting everything.
All the meat and everything.
>> Carolina Moratti: You
want me to hold that for you?
>> Nasrin Rafiq: Oh, thank you.
>> Carolina Moratti: I got it.
>> Nasrin Rafiq:
It's very delicious meat.
You cannot find this
kind of meat everywhere.
>> Carolina Moratti:
Yeah...
I can tell you enough, guys,
this smells so good.
And the meat is
almost off the bone.
>> Nasrin Rafiq:
I'm making hole.
Why I am making a hole?
So that the steam
should go down in half.
>> Carolina Moratti:
Okay, so you're making holes
to be able to bring the steam
up to the mix, right?
And let me ask you something,
this is a specific
part of the lamb.
it's a special cut?
>> Nasrin Rafiq: Yes.
It's from the leg, leg of the...
sheep.
>> Carolina Moratti: Good.
>> Nasrin Rafiq: People
can use every shoulder,
but I don't want
to use shoulders.
>> Carolina Moratti: Yeah.
So what are we...
>> Nasrin Rafiq:
This is the garam masala.
>> Carolina Moratti: The garam
mix that you blend, right?
>> Nasrin Rafiq: The
one that I told you,
that I'm buying all
the spices, natural spices,
organic from the Indian store,
then I make it at home.
>> Carolina Moratti: Yes.
>> Nasrin Rafiq: And I...
>> Carolina Moratti: Can I grab
it to show you one more time?
>> Nasrin Rafiq: Yes. Please.
>> Carolina Moratti: Yes.
So this is all...
the stuff that you put it
together at home
and then you blend it
and that's what you're
adding to the rice right now.
Very fragrant.
>> Nasrin Rafiq:
Okay, right now,
I'm putting all these
raisins and carrot on the top.
>> Carolina Moratti:
Okay.
>> Nasrin Rafiq: People mix it,
but I'm using mostly the top.
>> Carolina Moratti:
Okay.
>> Nasrin Rafiq: Then I will
show you that how I can,
I can put it in the plate.
Can you smell that?
>> Carolina Moratti: Absolutely.
It smells so good. Yes.
>> Nasrin Rafiq: Yes.
>> Carolina Moratti:
It really looks amazing.
So you're using the rest
of the butter, right?
>> Nasrin Rafiq: Yeah, I'm using
the rest of the butter.
>> Carolina Moratti: Okay.
>> Nasrin Rafiq: I already, I
already boiled the...
>> Carolina Moratti:
Yeah, we did.
>> Nasrin Rafiq:
And then I'm putting,
the big one
that's available here.
But it is not as
tasty as this one.
>> Carolina Moratti: So you're
going to peal it off, the skin?
>> Nasrin Rafiq: Yes.
>> Carolina Moratti: Okay.
>> Nasrin Rafiq: What I'm doing,
that right now,
I am mixing, I am
mixing this nuts
on the top of the raisins
and the carrot.
Okay. Right now I
have ready saffron.
If you see, this already...
already ready.
What I'm doing, I'm putting...
some people is
putting in advance,
but I'm not putting
it in advance.
>> Carolina Moratti: It will
help to preserve the flavors
the way you're doing it anyways.
And the color of the saffron
is going to be,
is going to give to the rice.
It's going to be just amazing.
>> Nasrin Rafiq:
Even the colors.
>> Carolina Moratti:
I love the color.
I use when I do a Spanish
rice and it works perfectly.
>> Nasrin Rafiq:
Okay. What I'm putting,
I'm putting the, but we have,
I have at home
the special cloths
for the dressing
to put on the top.
But what I'm doing,
I'm putting this on the top,
what I'm doing, but
I'm just like this.
>> Carolina Moratti:
Make a little flap. Yes.
>> Nasrin Rafiq:
Like this.
And then again,
I'm putting the holes.
It should be not blocked.
>> Carolina Moratti:
So we always have to remember
that make the
holes to make this...
>> Nasrin Rafiq:
It should be like...
Yeah.
It's fine. No, no. It's fine.
>> Carolina Moratti: It's fine.
>> Nasrin Rafiq: It's fine.
>> Nasrin Rafiq:
Because...
>> Carolina Moratti: Then you're
gonna cover it up.
>> Nasrin Rafiq: And
then what I'm doing,
I am pressing. Sometimes--
>> Carolina Moratti:
To create some steam, right?
>> Nasrin Rafiq:
People making dough
and putting the dough
on and cover it.
They steam shouldn't go out.
Okay. Or sometimes we are
putting some
very heavy things here.
This is Khabuli.
But at least for 10 minutes,
we put it in the hall.
I heat, then we
have to make it low.
Otherwise it will be burned
because of, it should be...
Have a more. What do you call?
To cook well. To cook well.
>> Carolina Moratti: This
remind me of a dish we have
in my country too. We put clay
and cover it with
clay or put it under.
>> Nasrin Rafiq: Yeah.
We are also putting clay.
>> Carolina Moratti:
Yeah.
>> Nasrin Rafiq: Or sometimes I
making do at home here.
I cannot find clay, I'm making
dough and I,
from the dough I putting
like this over, around this.
>> Carolina Moratti: I will
take you to a friend that has
a clay over here
in New Brunswick.
Yes. I will take you there
and maybe we can make
some bread together in there.
>> Nasrin Rafiq: I love
it. I can make bread.
Because I was opening a bakery,
woman bakeries in Afghanistan
in our clay oven.
I love my clay. I
miss my clay oven.
Oh, my gosh, that
bread is so delicious.
>> Carolina Moratti:
It is something special about
the clay, the wood, you know,
the aromas in there and the mix.
It bring a lot of stuff.
So, you do your bread
and I will make empanadas
for you on that oven.
>> Nasrin Rafiq: Thank you
much. Thank you.
>> Carolina Moratti: So before
we forget, high heat, right?
>> Nasrin Rafiq: Yeah.
>> Carolina Moratti: Okay.
>> Nasrin Rafiq:
Maybe four, four.
>> Carolina Moratti:
Eight more minutes.
>> Nasrin Rafiq:
Maybe 5 minutes, not more.
>> Carolina Moratti:
Perfect.
>> Nasrin Rafiq: And this is,
the steam is coming out.
You see the smoke already
starting to come out.
If the steam, and then
there is a voice...
it means that the rice is
ready to put it in the--
>> Carolina Moratti: So
we will wait for the steam
and the sounds.
That will let us know
that it's almost ready.
>> Nasrin Rafiq: Yes.
>> Carolina Moratti: Perfect.
>> Nasrin Rafiq: Well, the main
point, after 30 minutes,
it should have a
very high steam.
You see while I'm
taking out the cover...
You see? You see the steam?
>> Carolina Moratti:
Yes. Amazing.
All the flavors and the colors.
And I'm amazed that the
colors is still in there.
You can have all the
bright colors in there.
>> Nasrin Rafiq:
Yeah. What I'm doing,
I'm taking all these out, all.
Maybe a bit rice also as well.
>> Carolina Moratti:
Okay.
>> Nasrin Rafiq:
This is saffron.
>> Carolina Moratti:
Yeah, I can see the color.
Before, you know,
the rice was white,
but now you can see the color,
the saffron gave the
rice and it's yellowish.
And it's full of color.
And the smell, I can't
even describe it.
It's absolutely amazing.
>> Nasrin Rafiq:
Thank you. Okay.
What I'm doing right now, you
see, I'm mixing everything.
I'm mixing.
>> Carolina Moratti:
I'm impressed by the rice.
It's really amazing,
how it keeps texture,
it keeps it's size. And,
you know, it's just so nice.
>> Nasrin Rafiq:
You see the saffron?
>> Carolina Moratti:
Yeah.
>> Nasrin Rafiq: Then I told
you that it is oily,
it's a very oily dish.
What I'm doing because,
to extract some oils,
I'm just tilting
the pan like this,
that the oil will come down.
I noticed that people here
not eating so much oily food,
but this is the
nature of this dish.
>> Carolina Moratti:
Yeah.
>> Nasrin Rafiq: Can you please
just hold it? Thank you.
>> Carolina Moratti:
Yes, I got this. Sure.
>> Nasrin Rafiq: What I'm doing,
I'm putting the meat
inside of the rice.
Sometimes they are putting,
they are saying that
the meat under the rice.
This is, this is that thing that
we are putting the meat
under the rice.
Okay. This is done.
What I'm doing,
whatever that I
just put on the top,
I'm putting on the
top of this dish.
>> Carolina Moratti: Oh,
we're gonna to top it up
with the colors of
the other ingredients.
>> Nasrin Rafiq:
Like me, it's colorful.
>> Carolina Moratti:
Yeah.
Thank you so much.
You gave us everything and more.
It's such an experience,
such a culinary adventure
we experienced today.
>> Nasrin Rafiq:
Can I pour you some rice?
>> Carolina Moratti:
Yes. Yes, please.
>> Nasrin Rafiq: Please
just taste and tell me.
Do you like it?
>> Carolina Moratti: Yes.
The lamb and everything.
>> Nasrin Rafiq:
This is the lamb.
>> Carolina Moratti: I'm gonna
take a little bit of the salad.
>> Nasrin Rafiq:
Yes. Yes, please.
>> Carolina Moratti: We put the
bread on the fire.
And it's nice and soft, so
I'm going to grab the bread
with a little piece of lamb.
And I'll eat it like
that with the rice.
A little bit of everything.
And let me thank
you one more time.
This is just totally amazing.
Mmm---
Mmm!
Thank you. This was so amazing.
>> Nasrin Rafiq: I am so happy
that you love the Afghani food.
>> Carolina Moratti: The flavors
and everything is so good.
Fragrant, vibrant, flavorful.
You can smell that
this is from home.
>> Nasrin Rafiq:
Yeah. This is, really...
It's an honor for
us that you love
the Afghani food that I cooked.
>> Carolina Moratti: Yeah. Like
my brothers will say,
this is food made with love.
This is what you gave us today.
I want to thank you for that.
>> Nasrin Rafiq:
This is really by love.
>> Carolina Moratti: Amazing.
>> Nasrin Rafiq: Enjoy, my dear.
>> Carolina Moratti:
Thank you so much
for sharing your foodways.
>> Nasrin Rafiq: Thank you so
much. Thank you. Enjoy.
And also sharing it, is a idea.
It has a, look, behind this,
there is a big idea, while you
are sharing a bowl of food,
everything. It means that,
I say, bring a united
to the family.
Everybody is together.
Everybody is enjoying, talking,
laughing and enjoying the food.
I keep my culture.
I want to continue
and I don't want to
forget it and I want to
transfer it to generation,
to my son, to my grandson,
to everybody that,
no, we have a rich,
because we have a rich culture.
More than 100,000 years culture.
But everything was, of course
I'm not counting about current,
our current situation is
completely different.
But my country, in Afghanistan,
we have a very rich culture.
We have a rich tradition.
We are the very good people.
I mean, very, you know,
trying to do something,
trying to bring
some kind of changes.
I miss my country.
I miss my people
and I miss my, you know,
I did a lot for Afghanistan.
I hope that one day, one
day, we will be able to
go to Afghanistan.
And I--I will be
showing you a life.
This is my culture.
This is my country.
We have a very
beautiful country.
We have very beautiful people.
Inshallah. Inshallah,
Inshallah.
[Background music continues]