Afghanistan is rich in natural resources, including lithium, iron, zinc, and copper. It is the second-largest producer of cannabis resin, and third largest of both saffron and cashmere. The country is a member of the South Asian Association for Regional Cooperation and a founding member of the Organization of Islamic Cooperation. Due to the effects of war in recent decades, the country has dealt with high levels of terrorism, poverty, and child malnutrition. Afghanistan remains among the world's least developed countries, ranking 180th in the Human Development Index. Afghanistan's gross domestic product (GDP) is $81 billion by purchasing power parity and $20.1 billion by nominal values. Per capita, its GDP is among the lowest of any country . (Full article...)
Afghan cuisine is influenced to a certain extent by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, and whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is Kabuli palaw, a rice dish cooked with raisins, carrots, nuts, and lamb or beef. (Full article...)
... that artefacts from Ai-Khanoum, a Hellenistic city rediscovered by the King of Afghanistan in 1961, include a "remarkable" disc displaying "hybrid Greek and Oriental imagery"?
Image 23Some of the popular Afghan dishes, from left to right: 1. Lamb grilled kebab (seekh kabab); 2. Palao and salad; 3. Tandoori chicken; and 4. Mantu (dumplings). The Afghan cuisine includes a blend of Central Asian, Eastern Asian, South Asian and the Middle Eastern cuisines. Nearly all Afghan dishes are non-spicy. (from Culture of Afghanistan)
Image 27Map of Afghanistan 1839–1863, showing the First Anglo-Afghan war, and unification of Afghanistan by Dost Mohammad Khan (from History of Afghanistan)
Image 28Ghaznavid Empire at its greatest extent in 1030 CE (from History of Afghanistan)
Image 29Tents of Afghan nomads in the northern Badghis Province of Afghanistan. Early peasant farming villages came into existence in Afghanistan about 7,000 years ago. (from History of Afghanistan)
Image 30Alexander's troops beg to return home from India in plate3 of 11 by Antonio Tempesta of Florence, 1608. (from History of Afghanistan)
Image 31Women painting at the Center for Contemporary Arts Afghanistan (CCAA) in Kabul. (from Culture of Afghanistan)
Image 40Kushan territories (full line) and maximum extent of Kushan dominions under Kanishka (dotted line), according to the Rabatak inscription (from History of Afghanistan)
Image 46Map of Ghurid territory, before the assassination of Muhammad of Ghor. In the west, Ghurid territory extended to Nishapur and Merv, while Ghurid troops reached as far as Gorgan on the shores of the Caspian Sea. Eastward, the Ghurids invaded as far as Bengal. (from History of Afghanistan)
Image 47Gandhara Buddhist reliquary with content, including Indo-Parthian coins. 1st century CE.
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