📝 About This Recipe
A beloved staple of Afghan street food culture, Shor Nakhod is a vibrant chickpea and potato salad bathed in a signature spicy vinegar and cilantro dressing. This dish captures the bustling energy of Kabul's markets, offering a perfect balance of earthy protein, tangy acidity, and a refreshing herbal kick. It is a versatile snack that is as nutritious as it is addictive, making it a must-try for lovers of bold, bright flavors.
🥗 Ingredients
The Base
- 2 cans Chickpeas (15 oz each, drained and rinsed, or 3 cups cooked from scratch)
- 2 large Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 4 cups Water (for boiling potatoes)
- 1 teaspoon Salt (for the boiling water)
The Green Vinegar Sauce (Chatni)
- 2 bunches Fresh Cilantro (stems included for extra flavor)
- 1/2 cup White Vinegar (distilled)
- 2 tablespoons Fresh Lemon Juice (adds a bright citrus note)
- 3 cloves Garlic (peeled)
- 2-3 Serrano Peppers (seeded for less heat, or kept whole for a spicy kick)
- 2 tablespoons Walnuts (optional, for a slightly creamy texture)
- 1 teaspoon Ground Cumin (toasted if possible)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
For Assembly and Garnish
- 1/4 cup Red Onion (very thinly sliced)
- 1/2 teaspoon Red Chili Flakes (for garnish)
- 1 tablespoon Fresh Mint (finely chopped for garnish)
👨🍳 Instructions
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1
Place the cubed potatoes in a medium saucepan and cover with water. Add 1 teaspoon of salt and bring to a boil over medium-high heat.
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2
Cook the potatoes for 8-10 minutes until they are fork-tender but still hold their shape. Do not overcook them into a mush.
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3
While the potatoes cook, rinse the canned chickpeas under cold water in a colander and set them aside to drain completely.
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4
Once the potatoes are done, drain them and immediately rinse with cold water to stop the cooking process. Let them cool to room temperature.
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5
Prepare the sauce: In a high-speed blender or food processor, combine the cilantro, white vinegar, lemon juice, garlic, serrano peppers, walnuts (if using), cumin, salt, and black pepper.
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6
Pulse until the mixture is a smooth, vibrant green liquid. It should be thin and pourable, not thick like a pesto.
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7
Taste the sauce. It should be punchy and tart. Add more salt or a splash more vinegar if needed to achieve a sharp tang.
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8
In a large mixing bowl, combine the cooled potatoes and the drained chickpeas.
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9
Pour the green vinegar sauce over the chickpea and potato mixture. Toss gently with a large spoon to ensure every piece is well-coated.
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10
Let the mixture sit at room temperature for at least 15-20 minutes. This is crucial as the chickpeas and potatoes will absorb the flavors of the vinegar and spices.
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11
Transfer the Shor Nakhod to a shallow serving platter or individual street-style bowls.
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12
Top with the thinly sliced red onions, a sprinkle of red chili flakes, and the freshly chopped mint.
💡 Chef's Tips
For the best flavor, make the dish 2-3 hours in advance and keep it in the fridge; the longer it marinates, the better it tastes. If the sauce is too sharp for your palate, add a tablespoon of water or a pinch of sugar to mellow the acidity. Always use fresh cilantro with the stems, as the stems hold the most concentrated flavor for the vinegar base. To make it extra authentic, use dried chickpeas soaked overnight and boiled until tender; the texture is significantly superior to canned versions. Ensure your potatoes are cooled before mixing with the sauce to prevent them from breaking apart and making the dish cloudy.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled for the most refreshing experience. Pair with a hot cup of Afghan Saffron Tea or green tea to balance the spicy and sour notes. Accompany with a side of warm Bolani (Afghan stuffed flatbread) for a complete meal. Serve in small paper cups with wooden forks to recreate the genuine Kabul street food vibe. Add a dollop of thick Greek yogurt on the side for those who prefer a creamier finish.