📝 About This Recipe
Gandana Shorwa is a soul-warming staple of Afghan home cooking, showcasing the humble leek (gandana) as its star ingredient. This vibrant green soup balances the earthy sweetness of sautéed leeks with the creamy texture of softened potatoes, all enriched by a delicate blend of turmeric and coriander. It is a testament to the Afghan philosophy of transforming simple, seasonal ingredients into a comforting bowl of pure nourishment.
🥗 Ingredients
The Aromatics
- 3 tablespoons Vegetable Oil (or ghee for a richer flavor)
- 1 Yellow Onion (medium-sized, finely diced)
- 3 pieces Garlic Cloves (minced)
- 1 inch Fresh Ginger (peeled and grated)
The Main Body
- 4 large Leeks (Gandana) (white and light green parts only, thoroughly cleaned and sliced into half-moons)
- 2 medium Russet Potatoes (peeled and cut into 1/2-inch cubes)
- 1/4 cup Yellow Split Peas (soaked for 30 minutes and drained (optional for texture))
- 6 cups Chicken or Vegetable Stock (low sodium preferred)
Spices and Seasoning
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 1/2 teaspoons Kosher Salt (adjust to taste)
- 1/4 teaspoon Red Chili Flakes (optional for a hint of heat)
For Garnish and Finish
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 cup Greek Yogurt or Chaka (for dolloping)
- 1 Lemon (cut into wedges)
- 1 teaspoon Dried Mint (crushed between palms)
👨🍳 Instructions
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1
Begin by cleaning the leeks thoroughly. Slice them lengthwise and rinse under cold running water to remove any trapped grit between the layers, then slice into thin half-moons.
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2
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil or ghee over medium heat until shimmering.
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3
Add the diced onions to the pot and sauté for 6-8 minutes until they become translucent and slightly golden around the edges.
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4
Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant, being careful not to burn the garlic.
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5
Add the sliced leeks to the pot. Sauté them for about 5 minutes, stirring occasionally, until they soften and reduce in volume.
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6
Incorporate the turmeric, ground coriander, black pepper, and chili flakes. Toast the spices with the vegetables for 1-2 minutes to release their essential oils.
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7
Add the cubed potatoes and the soaked split peas (if using) to the pot, stirring well to coat them in the spiced oil.
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8
Pour in the 6 cups of stock. Increase the heat to high and bring the liquid to a rolling boil.
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9
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 25-30 minutes.
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10
Check the potatoes; they should be fork-tender and starting to break down slightly, which naturally thickens the broth.
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11
For a creamier texture, use a wooden spoon to mash a few potato chunks against the side of the pot, or use an immersion blender for a few quick pulses (do not over-blend; you want some rustic chunks).
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12
Taste the shorwa and add salt as needed. Stir in half of the fresh cilantro.
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13
Ladle the hot soup into deep bowls. Top each serving with a generous dollop of yogurt or chaka.
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14
Finish with a sprinkle of dried mint and the remaining fresh cilantro. Serve immediately with lemon wedges on the side.
💡 Chef's Tips
Leeks are notorious for holding dirt; always wash them after slicing to ensure a grit-free soup. If the soup becomes too thick, simply splash in a little extra stock or hot water to reach your desired consistency. For a vegan version, use vegetable stock and replace the yogurt garnish with a squeeze of extra lemon or a drizzle of olive oil. Authentic Afghan leeks (gandana) are thinner and more pungent than Western leeks; if you can find them at an international market, they provide a more robust flavor. Don't skip the dried mint garnish—it provides a cooling contrast to the warm spices that is essential to the dish's profile.
🍽️ Serving Suggestions
Serve with warm, crusty Afghan Naan or flatbread for dipping. A side of Torshi (Afghan pickled vegetables) adds a wonderful acidic crunch. Pair with a glass of Dogh (savory yogurt drink with cucumber and mint). Follow the meal with a cup of hot green tea scented with cardamom pods. For a fuller meal, serve alongside a small plate of saffron-infused basmati rice.