Afghan Qorma Base

Origin: Afghanistan. An onion-tomato base, often finished with yogurt, forming the foundation for Afghan qorma stews, which are typically milder and less chili-forward than their South Asian korma-family relatives.

Flavor Profile: Savory and mildly tangy, with warm spice (coriander, turmeric) rather than heavy chili.

Culinary Uses: Base for qorma dishes served over rice (palau); adaptable to lamb, chicken, or vegetable versions.

Regional Variations: Regional Afghan variation exists in whether yogurt or just tomato carries the sauce’s body; some qorma bases lean more heavily on dried fruit for sweetness.

Storage: Refrigerate 3–4 days; freezes well.

Notes: Korma base is a related but independently distinct regional tradition.