Ingredients
Chickpeas
- 300 gdried chickpeas, soaked overnight in cold water with 1 tsp bicarbonate of soda
- 1.5 litreswater
- 1 tspfine salt
Potato
- 400 gwaxy potatoes, peeled and cut into 1.5 cm dice
Chutney-e-serka
- 60 gcoriander leaf and stalk
- 3garlic cloves
- 2green chillies, stalks removed
- 120 mlwhite vinegar
- 3 tbspwater
- 1 tspfine salt
- ½ tspsugar
To finish
- 1 tspdried mint, crumbled
- 1 tspground black pepper
- ½ tspground coriander seed
- 1red onion, very finely diced, optional
Directions
- Drain and rinse the soaked chickpeas well, then simmer in the fresh water for 70 to 90 minutes until completely tender and creamy at the centre, adding the salt only in the last 15 minutes.
- Drain, spread on a tray and cool. The chickpeas should keep their shape but collapse instantly under a thumb; undercooked ones are the usual fault in this dish.
- Boil the diced potato in salted water for 8 to 10 minutes until a knife slides in with slight resistance, then drain and cool separately so it does not break up.
- Blend the coriander, garlic, chillies, vinegar, water, salt and sugar to a loose, bright green sauce. Do not over-blend; 20 seconds is enough or it turns bitter and khaki.
- Chill both the chickpeas and the chutney for at least 2 hours. This is a cold dish and the vinegar tastes harsh when warm.
- To serve, combine the cold chickpeas and potato in a bowl and toss gently with two spoons.
- Spoon into small bowls or paper cones, then flood each with 2 to 3 tablespoons of the chutney.
- Dust the top with dried mint, black pepper and ground coriander, add raw onion if using, and eat straight away with a spoon or torn bread.
Technique
- The bicarbonate in the soak softens the chickpea skins so they cook evenly; rinse it off thoroughly or the finished peas taste faintly soapy.
- Kabul handcart vendors keep the chutney in a separate bottle and dress each portion to order, so the chickpeas never sit in acid and go mushy. Do the same at home.
- Shor means salty and the seasoning should be assertive: sour, salty, peppery, with the dried mint carrying the smell of the dish.
Substitutions
- Tinned chickpeas will do at a push. Use 2 x 400 g tins, rinsed, and simmer 10 minutes in fresh water to soften them past the firm tinned texture.
- Cider vinegar can stand in for white vinegar, though it makes the chutney duller in colour and sweeter.
Variations
- Some carts add a spoon of cooked white beans or a scatter of pomegranate seeds in autumn.
- A Mazar version thins the chutney with chickpea cooking water and serves the dish as a soupy bowl.
Frequently asked questions
What is Shor Nakhod?
Shor Nakhod is a street food from Afghanistan: cold chickpeas with potato, coriander and vinegar chutney, sold from handcarts.
How long does Shor Nakhod take to make?
Shor Nakhod takes 20 min plus overnight soaking of preparation and 1 hr 30 min plus 2 hr chilling of cooking. The recipe makes 6 street portions. It is rated easy to make.
What can I substitute in Shor Nakhod?
Yes, within limits. Tinned chickpeas will do at a push. Use 2 x 400 g tins, rinsed, and simmer 10 minutes in fresh water to soften them past the firm tinned texture. Cider vinegar can stand in for white vinegar, though it makes the chutney duller in colour and sweeter.
What is the most important thing to get right in Shor Nakhod?
Blend the coriander, garlic, chillies, vinegar, water, salt and sugar to a loose, bright green sauce. Do not over-blend; 20 seconds is enough or it turns bitter and khaki.
