📝 About This Recipe
Hailing from the vibrant streets of Mazar-i-Sharif, this iconic Afghan street food is a masterclass in balancing bold, acidic flavors with earthy textures. It features tender chickpeas and soft potatoes drenched in a signature 'Chutney-e-Gashneez' (cilantro-vinegar sauce) that provides a refreshing yet spicy kick. This dish is a beloved staple during Nowruz celebrations and warm summer evenings, offering a zesty explosion of flavor in every bite.
🥗 Ingredients
The Legumes and Starches
- 1.5 cups Dried Chickpeas (soaked overnight; or use two 15oz cans, rinsed)
- 3 medium Yukon Gold Potatoes (peeled and cubed into 1-inch pieces)
- 1/2 teaspoon Baking Soda (added to chickpea boiling water for extra tenderness)
- 1 teaspoon Salt (for boiling water)
The Signature Green Sauce
- 2 bunches Fresh Cilantro (thick stems removed)
- 1/2 cup Fresh Mint (leaves only)
- 2-3 pieces Green Jalapeños or Thai Chilies (seeded for less heat if preferred)
- 3 cloves Garlic (peeled)
- 1/2 cup White Vinegar (distilled)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/4 cup Walnuts (optional, for a creamier texture)
Spices and Finishing
- 1 teaspoon Ground Cumin (toasted)
- 1/2 teaspoon Red Chili Flakes (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/2 small Red Onion (very thinly sliced for garnish)
👨🍳 Instructions
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1
If using dried chickpeas, drain the soaking water. Place them in a large pot, cover with 3 inches of water, add the baking soda, and bring to a boil. Reduce heat and simmer for 40-50 minutes until very tender but not mushy.
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2
In a separate pot, boil the cubed potatoes in salted water until fork-tender (about 12-15 minutes). Drain and set aside to cool slightly.
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3
While the base ingredients cook, prepare the green sauce. In a blender or food processor, combine the cilantro, mint, garlic, and green chilies.
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4
Add the white vinegar, lemon juice, and walnuts (if using) to the blender. Pulse until the mixture is a smooth, vibrant green liquid. It should be thinner than a pesto, more like a vinaigrette.
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5
Pour the sauce into a bowl and stir in the ground cumin, red chili flakes, and black pepper. Taste and add salt as needed; the sauce should be quite tangy.
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6
Drain the cooked chickpeas and rinse them under cold water to stop the cooking process.
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7
In a large mixing bowl, combine the chickpeas and the cooked potatoes while they are still slightly warm. This helps them absorb the flavors of the sauce.
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8
Pour about 3/4 of the green sauce over the chickpea and potato mixture. Toss gently with a large spoon to ensure everything is evenly coated.
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9
Allow the dish to sit at room temperature for at least 20 minutes. This 'marinating' phase is crucial for the authentic Mazar-style flavor profile.
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10
Just before serving, drizzle the remaining sauce over the top to refresh the color and moisture.
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11
Top with the thinly sliced red onions and an extra sprinkle of chili flakes if you enjoy heat.
💡 Chef's Tips
For the most authentic texture, use dried chickpeas; canned ones are convenient but often lack the creamy interior of home-boiled ones. The secret to the 'Mazar' style is the vinegar—don't be afraid of the acidity, as it balances the starch of the potatoes. If the sauce is too sharp, add a teaspoon of sugar or more walnuts to mellow the vinegar bite. Always slice your red onions paper-thin and soak them in ice water for 5 minutes to remove their harsh 'bite' before garnishing. Store leftovers in the fridge, but let the dish come back to room temperature before eating, as cold temperatures dull the spice levels.
🍽️ Serving Suggestions
Serve in small bowls with a side of warm Bolani (Afghan stuffed flatbread). Pair with a glass of 'Doogh' (a savory yogurt drink with mint) to cool the palate. Enjoy as a light lunch or as a side dish alongside lamb kebabs. Pack it for a picnic; it travels exceptionally well and doesn't spoil quickly due to the vinegar content. Offer extra lemon wedges on the side for those who want an extra citrus punch.