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.

I hope you enjoy our Shor Nakhod Dip. Please go follow us on all of our social channels and leave us a comment. We just made a recipe for Afghan nachos. Go check it out.

Before you print the recipe and leave me, click that little red box below and subscribe to my channel.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Shor Nakhod Dip

Shor Nakhod Dip – An Afghan Cooks Original


  • Author: MirriamSeddiq

Ingredients

Scale

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


Instructions

  • 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.
Recipe Card powered byTasty Recipes

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.

Related Posts

Afghan-Inspired Whipped Feta Dip: A Quick, Delicious Recipe

Looking for a new appetizer to try? This whipped feta dip is easy to make and packed with flavor! Inspired by Afghan cuisine, this dip is a great way to introduce your guests to some new flavors. It's also quick and simple to prepare, so you can spend more time...

Eggplant Dip Recipe: Creamy, Savory, and Healthy

Do you like eggplant? If so, you're going to love this eggplant dip recipe! Eggplant is a delicious vegetable that can be used in a variety of dishes. This dip is creamy, savory, and healthy. It's perfect for serving as a snack or appetizer. So, gather your...

Afghan Green Sauce – Chatney – Cilantro Chutney

Afghans can't do without their pickles and pickled things. We eat a sour thing with just about every meal. This green sauce is hugely popular in Afghan restaurants and kebab shops. You can make it as spicy or as mild as you like. It's bracing with it's vinegar content...

Comments

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating