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 – An Afghan Cooks Original
1 Small Potato Boiled / Peeled
I Can Chickpeas (drained)
1/2 Teaspoon Garlic Powder (used Burlap and Barrel of course)
1/2–3/4 Teaspoon of Salt
2–4 Tablespoons of Apple Cider Vinegar
1/2 Bunch Cilantro
1 Tablespoon Dried Mint
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.