📝 About This Recipe
A beloved staple of Afghan street food, Shor-Nakhod is a vibrant, refreshing dish that perfectly balances earthy legumes with a sharp, herbaceous vinegar dressing. Traditionally served at picnics and bustling bazaars, it features tender chickpeas and creamy potatoes bathed in a signature 'Chutney-e-Gashneez' (cilantro sauce). This zesty appetizer is a masterclass in Afghan flavor profiles—bold, tangy, and incredibly satisfying.
🥗 Ingredients
The Base
- 2 cans Chickpeas (15 oz each, drained and rinsed; or 3 cups cooked from scratch)
- 3 large Yukon Gold Potatoes (peeled and cut into 1-inch cubes)
- 4 cups Water (for boiling potatoes)
- 1 teaspoon Salt (for the boiling water)
The Tangy Green Sauce
- 2 cups Fresh Cilantro (packed, including tender stems)
- 1/2 cup White Vinegar (distilled white vinegar for authentic sharp tang)
- 2 tablespoons Fresh Lemon Juice (from about half a lemon)
- 2-3 pieces Green Chilies (Serrano or Thai bird's eye, seeds removed for less heat)
- 3 cloves Garlic (peeled and smashed)
- 1/4 cup Walnut Halves (adds body and a subtle creaminess to the sauce)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish and Finish
- 1/4 cup Red Onion (very thinly sliced into half-moons)
- 1/2 teaspoon Red Chili Flakes (for a pop of color and heat)
- 1 teaspoon Dried Mint (crushed between palms)
👨🍳 Instructions
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1
Place the cubed potatoes in a medium pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil over medium-high heat.
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2
Reduce heat and simmer the potatoes for 12-15 minutes, or until they are fork-tender but still hold their shape. Do not overcook them into a mash.
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3
While the potatoes cook, prepare the green sauce by adding cilantro, white vinegar, lemon juice, green chilies, garlic, walnuts, salt, and pepper into a high-speed blender or food processor.
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4
Pulse the sauce ingredients until smooth. It should be a vibrant green, liquid consistency. If it's too thick, add a tablespoon of water or extra vinegar.
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5
Once the potatoes are done, drain them in a colander and rinse briefly with cold water to stop the cooking process.
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6
In a large mixing bowl, combine the cooked potatoes and the drained chickpeas.
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7
Pour the green vinegar sauce over the warm potato and chickpea mixture. Stir gently with a rubber spatula to ensure everything is coated without breaking the potatoes.
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8
Taste a chickpea and adjust the seasoning. You may want an extra pinch of salt or a splash more vinegar depending on your preference for acidity.
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9
Cover the bowl and let it sit at room temperature for at least 30 minutes. This 'marinating' period is crucial as the starches absorb the tangy sauce.
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10
Transfer the mixture to a shallow serving platter or individual bowls.
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11
Garnish with the thinly sliced red onions, a sprinkle of red chili flakes, and the crushed dried mint.
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12
Serve at room temperature or slightly chilled for the most refreshing experience.
💡 Chef's Tips
Use Yukon Gold potatoes because they maintain a waxy, creamy texture that won't fall apart like Russets. If using canned chickpeas, rinse them thoroughly until the water runs clear to remove the metallic 'canned' taste. The addition of walnuts in the sauce is a traditional secret—it thickens the vinegar and tempers the sharp acidity. For the best flavor, make this dish 2-3 hours in advance to allow the chickpeas to fully soak up the dressing. If you prefer a milder dish, remove the white pith and seeds from the green chilies before blending.
🍽️ Serving Suggestions
Serve as a zesty appetizer alongside Afghan Bolani (stuffed flatbread). Pair with a glass of 'Doogh', a refreshing Afghan yogurt drink with mint and cucumber. It works beautifully as a side dish for grilled meats like Lamb Kofta or Chicken Kabobs. Serve in small cups as an authentic street-food style snack for guests. Accompany with a side of fresh naan to soak up the leftover tangy green sauce.