Shor Nakhod Dip – An Afghan Cooks Original

written by Mirriam Seddiq
2 · 12 · 22

Shor Nakhod Dip was inspired by the beloved Afghan food, shor nakhod. This simple chickpea and potato dish is most comparable to an American potato salad. I was looking to make an interesting dip that I could share for family gatherings and it dawned on me that the flavors of Shor Nakhod would make a perfect dip with some crispy chips or crisp vegetables. My son, who is usually reserved on complimenting my food said that the dip is “bangin”.

Here is a video of Shor Nakhod and some pakora served on the street in Jalalabad, Afghanistan.

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Shor Nakhod Dip

Shor Nakhod Dip – An Afghan Cooks Original

  • Author: MirriamSeddiq



1 Small Potato Boiled / Peeled

I Can Chickpeas (drained)

1/2 Teaspoon Garlic Powder (used Burlap and Barrel of course)

1/23/4 Teaspoon of Salt

24 Tablespoons of Apple Cider Vinegar

1/2 Bunch Cilantro

1 Tablespoon Dried Mint

Olive Oil

Salata for Topping

Crispy Vegetables or Chips to Dip


  • Place all of your ingredients except the olive oil into your blender or food processor. Pulse until well combined. Make sure to scrape down the edges.
  • I give a range for salt and vinegar. Start with the minimum and work your way up to the level that tastes good to you. It should be tart.
  • The last step in the blender is to drizzle the olive oil into the blender or processor until you get a smooth dip consistency.
  • Top with the salata and serve with crispy chips or vegetables.
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Mirriam Seddiq

I am Mirriam Z. Seddiq, the Afghan Cook. I was born in Afghanistan and came to America as a when I was 18 months old. I am a criminal defense, personal injury, and immigration attorney. I started the first Muslim American Woman Political Action Committee, once owned a coffee shop and a restaurant, and currently am the CEO of the Komak Foundation which focuses its efforts on helping Afghan refugees.

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