A few weeks ago, needing a quick dinner before a 7 p.m. movie near the University of Washington campus, we struck out for Kabul Afghan Cuisine in the Wallingford neighborhood along 45th Street.

Here are the glorious Bolani, a samosa-like appetizer (vegetarian) filled with potatoes and peas. Rich yogurt sauce was perfect for dipping.

And here is the Ash, a hearty lentil-and-chickpea soup redolent with dill and mint, and much more flavorful than many of its Greek counterparts.

Spencer and I both had the same main course. . .chicken skewer with one of my all-time favorite dishes–Badenjan Borani–baked eggplant with tomato sauce and yogurt. The rice was buttery, with a sweet edge thanks to a topping of grated carrots and dark raisins.

Wine was a treat since we got adventurous and tried a red from Lebanon which was both rich and flavorful with hints of pepper and wisps of smoke!

Dessert is always a must here. Spencer got Firini, the traditional rosewater-and-pistachio custard pudding flavored with cardamom.

While I opted for Rosewater and Pistachio Ice Cream. Hard to say which was better. . .MMMMMM.