Afghan
Shor Nakhod
Shor nakhod is a beloved Afghan bowl of tender chickpeas and potatoes served in their warm, tangy cooking broth. A spoonful of sharp green chutney, vinegar, chili, and fresh herbs gives it the bright street-stall flavor found in Kabul.
Watch it madeMazar Cuisine · 6:40
Ingredients
- Dried chickpeas3/4 cup
- Water5 cups, plus more for soaking
- Baking soda1/8 tsp
- Small waxy potatoes, peeled2
- Salt1 1/4 tsp, or to taste
- Ground turmeric1/4 tsp
- Ground cumin1/2 tsp
- Ground coriander1/2 tsp
- Black pepper1/4 tsp
- Fresh cilantro, roughly chopped1 packed cup
- Fresh mint leaves2 tbsp
- Garlic1 small clove
- Green chili1 small
- White vinegar3 tbsp, divided
- Lemon juice1 tbsp
- Red chili flakes or Afghan red pepper1/2 tsp
- Red onion, finely diced2 tbsp
- Extra cilantro, chopped2 tbsp
Method
- Rinse the chickpeas, cover them generously with cold water, and soak overnight.
- Drain the chickpeas and place them in a pot with 5 cups fresh water and the baking soda.
- Bring to a boil, skim off any foam, then lower the heat and simmer until the chickpeas are nearly tender, about 55 to 65 minutes.
- Add the whole peeled potatoes, salt, turmeric, cumin, coriander, and black pepper to the pot.
- Simmer until the potatoes are soft and the chickpeas are fully tender, about 20 to 25 minutes more, keeping enough broth in the pot to serve as shor.
- While the chickpeas finish cooking, make the green chutney by grinding the cilantro, mint, garlic, green chili, 1 tablespoon vinegar, lemon juice, and a pinch of salt into a coarse sauce.
- Remove the potatoes from the pot, cut them into large bite-size chunks, and return them to the chickpeas.
- Taste the broth and adjust salt, then stir in 1 tablespoon vinegar for a lightly sour base.
- Ladle chickpeas, potato pieces, and plenty of hot broth into two bowls.
- Top each bowl with green chutney, the remaining vinegar to taste, red chili, diced red onion, and chopped cilantro.
Common questions
Can I substitute canned chickpeas for dried chickpeas in Shor Nakhod?
Yes. Use about 3 to 4 cups canned chickpeas, drained and rinsed. Skip soaking and the long first simmer; add them with the potatoes and spices, then cook just until the potatoes are soft and the flavors meld.
How long does Shor Nakhod take if I start with dried chickpeas?
Plan for overnight soaking plus about 1 hour 20 minutes to 1 hour 30 minutes of cooking. Most of that is chickpea simmering time; the potatoes usually need only the last 20 to 25 minutes.
What are the most common mistakes when making this dish?
Under-soaking chickpeas, adding potatoes too early, and not keeping enough broth are the main issues. Also, don’t over-blend the chutney; it should stay coarse. Taste at the end and adjust salt and vinegar carefully.
How should I store leftovers, and does Shor Nakhod thicken overnight?
Store cooled leftovers in an airtight container in the fridge for up to 4 days. The chickpeas will absorb broth and the dish will thicken, so add a splash of water when reheating to loosen it.
What’s the best way to serve Shor Nakhod?
Serve it hot in bowls with plenty of broth, spooned over the chickpeas and potatoes. Add the green chutney on top or on the side, plus extra herbs if you have them. Bread is great for soaking up the broth.