You name the night.
We cook as if we'd been invited.

Zeera is the cumin — the warm thread through every plate of rice. Sofra is the spread: the cloth, the dishes, the people you gathered. One is the spice, the other the table — and together they are how Afghan food is made at home. We cook it that way — qabuli, kofta, chalaw — and carry it to yours like guests who cannot wait to sit down.