Shor nakhod is street food: warm chickpeas and potato sold by the bowl from stalls along Afghan city streets and in the parks, and dressed at the last moment with a sharp, garlicky coriander sauce loosened with vinegar. Shor means salty and nakhod is the chickpea. The chickpeas go in with their own liquid, which keeps the bowl loose and lets the potato drink up the dressing as it cools. Stall-holders often keep a hotter red chilli sauce on hand for anyone who wants it. At home it takes ten minutes.
Zone: Silk Road Table
INGREDIENTS
- 30 g fresh coriander
- 2 garlic cloves
- 2 tbsp white vinegar
- salt (to taste)
- 1 green chilli (optional)
- 400 g tin chickpeas (with their liquid)
- 225 g potatoes (boiled and sliced thinly)
METHOD
- Blend the coriander, garlic, vinegar, salt and chilli until smooth, adding a little water if the sauce is too thick to blend.
- Tip the chickpeas and their liquid into a large bowl and add the warm potato slices.
- Pour over the sauce and mix until everything is coated. Serve warm.
NOTES
UK adaptation: Any tinned chickpeas; keep the liquid. Waxy or all-rounder potatoes such as Charlotte or Maris Piper. Distilled white vinegar or white wine vinegar. Everything else widely available.
US adaptation: Canned garbanzo beans with their liquid. Yukon Gold or red potatoes. Distilled white vinegar. Everything else widely available.
Cook’s note: Dress the potatoes while they are still warm. Cold potato will not take up the vinegar, and the sauce slides off.
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