Saffron-Scented Afghan Bolani with Lentil Filling

A savory stuffed flatbread bursting with flavors.

Enjoy these Afghan Bolani filled with a spiced lentil mixture, scented with aromatic saffron for a unique twist.

2 h 30 min
8
Intermediate

Ingredients

For the Dough

2 cups all-purpose flour

1 teaspoon salt

1 tablespoon olive oil

3/4 cup warm water

For the Saffron Infusion

A pinch of saffron threads

2 tablespoons warm water

For the Lentil Filling

1 cup lentils, cooked

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon coriander

1 chili, finely chopped

optional

Salt and pepper to taste

2 tablespoons olive oil

For Assembling

2 tablespoons olive oil

or more, for frying

Preparation

Marinating the Saffron Infusion

Soak Saffron

Soak the saffron threads in 2 tablespoons of warm water.

Dissolve Saffron

Stir gently to dissolve and set aside.

Preparing the Dough

Mix Dry Ingredients

In a large bowl, mix flour and salt.

Combine Wet Ingredients

Add olive oil and saffron-infused water to the warm water, then gradually mix into the flour until a dough forms.

Knead and Rest

Knead dough for 5-7 minutes until smooth. Cover and let rest for 1 hour.

Ensure the dough rests adequately for maximum fluffiness. Pro Tip: Use a damp cloth to cover the dough to prevent drying out.

Cooking Process

Prepare Filling

Sauté onions and garlic in olive oil over medium heat until translucent.

Use medium heat to prevent burning.

Cook Lentil Mixture

Add cooked lentils, cumin, coriander, chili, salt, and pepper. Cook for 5 minutes, stirring well.

Total cooking time ~15 minutes for flavors to meld.

Assemble Bolani

Divide dough into portions, roll out on a floured surface, add filling, fold, and seal edges tightly.

Seal edges well to prevent filling leakage.

Fry Bolani

Heat oil in a skillet over medium-high heat. Fry bolani until golden brown on both sides, about 2-3 minutes per side.

Maintain medium-high heat for a crispy crust.

Plating & Serving

Saffron-Scented Afghan Bolani with Lentil Filling

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Chef's Tip

Allow the dough to rest to ensure a softer bread texture.

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Serving

Serve warm bolani on a platter, highlighting the golden crust and tender filling.

Sauce Pairings

Yogurt Sauce

Thick yogurt mixed with mint and lemon juice.

Spicy Tomato Chutney

Tangy chutney that complements the lentil flavors.

Garnishes & Accompaniments

Chopped fresh cilantroLemon wedges

Perfect Sides

Cucumber salad

Roasted eggplant dip