Shor Nakhod

Dive into the delightful world of Afghan cuisine with Shor Nakhod, a classic chickpea and potato salad. Renowned for its tangy and vibrant flavors, this appetizer combines tender chickpeas and potatoes with a refreshing green sauce of fresh herbs, garlic, lime, and vinegar. This dish is perfect for those who crave an authentic taste of Afghanistan while enjoying a light and healthy snack.

Ingredients

🥫 1 package Kabuli Chickpeas, Dorina brand, 500g, soaked and pressure-cooked, or 1 can Cedar Chickpeas, drained and rinsed
🥔 4-5 medium-sized potatoes, peeled
🧄 3-4 cloves of garlic, peeled
🍋 2 limes, peeled
🌶️ 2-3 green chillies, optional
🌿 1 large bunch cilantro, roughly chopped
🧂 2 teaspoons salt, divided
🥄 1/2 cup White Vinegar, Cedar brand
💧 Water as needed for soaking and cooking

Instructions

1- Prepare Chickpeas:

• Soak 500g dry Kabuli Chickpeas overnight or for at least 2-8 hours.
• Drain and pressure cook the soaked chickpeas with a pinch of salt until tender, or boil them for 45-60 minutes if a pressure cooker isn't available.
• For canned chickpeas, simply drain and rinse. Reserve some chickpea water for later use.

2- Boil Potatoes:

• Fill a Lagostina stainless steel pot with water and bring it to a boil using an electric coil stove.
• Add peeled potatoes to the boiling water using tongs.
• Boil for 8-10 minutes until tender. Remove from water and slice into thick rounds.

3- Prepare the Garnish:

• Using a Vitro brand food processor, combine chopped cilantro, garlic cloves, limes, green chillies, and 1/2 cup of white vinegar.
• Add 1-2 teaspoons of salt and process until smooth. Adjust seasoning if needed.

4- Mix Chickpeas and Garnish:

• In the pot with the cooked chickpeas, pour the blended green sauce.
• Mix well, ensuring the chickpeas are well-coated. If needed, add reserved chickpea water to achieve desired consistency.

5- Add Potatoes and Rest:

• Gently fold sliced potatoes into the chickpea mixture.
• Allow the dish to sit for at least 30 minutes to let flavors meld.

6- Serve:

• Serve the salad in a white ceramic bowl, optionally garnished with fresh cilantro.

Prep Time: 15 minutes (excluding chickpea soaking)
Cook Time: 40 minutes
Total Time: Approx. 1 hour (plus soaking)
Servings: 4-6
Calories: Approx. 250 per serving
Equipment:

• Pot with lid, Lagostina stainless steel
• Food processor/blender, Vitro brand
• Wooden cutting board
• Kitchen knife
• Tongs
• Wooden spoon
• Measuring cup, glass
• Small steel cup with spoon
• Electric coil stove

Cooking Tips

• For authentic flavor, use soaked and pressure-cooked chickpeas over canned ones.
• Peel potatoes before boiling to maintain their shape.
• Taste and adjust the green sauce for desired tanginess and saltiness.
• Allowing the salad to rest enhances the flavor.

#shornakhud #afghancuisine #chickpeas #potatosalad #traditionalsnack

Sarah Zafar: https://www.youtube.com/@SarahZafar

#sarahzafar

Shor Nakhod

Posted by Waivio guest: @waivio_hivecooking