Shor Nakhod

Name: Shor Nakhod
Yield: 2 servings
Cuisine: Afghan
Ingredients: 2 cups dried chickpeas, soaked overnight; 1 teaspoon salt, plus more to taste; 1 cup plain whole-milk yogurt; ½ cup fresh cilantro-based green chutney; 2–3 tablespoons tomato-based or tamarind chutney; 1 small onion, finely diced; ½ teaspoon red chili powder or cayenne, to taste; 1 teaspoon dried mint, crumbled; Juice of ½ lemon; 1 tablespoon neutral oil (optional, for finishing); 1 clove garlic, minced (optional, for chutney)

شور نخود/shor na-KHOD/

About this dish

Shor Nakhod is a popular Afghan street food and snack made from boiled chickpeas served warm with a tangy, spiced topping of yogurt, chutney, and aromatic garnishes. It is a beloved everyday dish found at food stalls and homes throughout Afghanistan.

📍 Find the best Shor Nakhod near me

AI-powered — Google, TripAdvisor and food blogs

Ingredients

🫘2 cups dried chickpeas, soaked overnight

🧂1 teaspoon salt, plus more to taste

🥛1 cup plain whole-milk yogurt

🌿½ cup fresh cilantro-based green chutney

🍅2–3 tablespoons tomato-based or tamarind chutney

🧅1 small onion, finely diced

🌶️½ teaspoon red chili powder or cayenne, to taste

🌱1 teaspoon dried mint, crumbled

🍋Juice of ½ lemon

🫒1 tablespoon neutral oil (optional, for finishing)

🧄1 clove garlic, minced (optional, for chutney)

Method

Serves 2

Drain the soaked chickpeas and place them in a large pot. Cover generously with fresh water, add salt, and bring to a boil. Reduce heat and simmer for 60–90 minutes, or until the chickpeas are fully tender but still hold their shape.

Drain the cooked chickpeas, reserving a small amount of the cooking liquid. Keep the chickpeas warm.

While the chickpeas cook, prepare or source your green chutney by blending fresh cilantro, green chili, garlic, lemon juice, and a pinch of salt until smooth.

Thin the yogurt with a splash of water if needed and season it lightly with salt. Stir until smooth and pourable.

Dice the onion finely and set aside. Crumble the dried mint between your fingers to release its aroma.

To serve, ladle a generous portion of warm chickpeas into a bowl or cup. Spoon yogurt over the top, followed by green chutney and a drizzle of tomato or tamarind chutney.

Scatter the diced onion over the top, then dust with red chili powder and crumbled dried mint. Add a squeeze of fresh lemon juice.

Serve immediately while the chickpeas are warm, with bread on the side if desired.

✓ What Makes it Authentic

Shor Nakhod is widely eaten across Afghanistan as a casual snack or light meal, particularly popular in urban areas and at street food stalls. The dish reflects the Afghan culinary tradition of pairing legumes with yogurt and bold condiments such as green chutney and dried mint. It is commonly enjoyed at any time of day and is especially associated with communal, informal eating.

User Reviews

No reviews yet — be the first!

Members can create lists, save favourites and get recommendations.

🌍 Food Vlogs

Eating and cooking it at the source

🌍

No videos yet

What To Eat

The World's Food Guide