Florence Amin-Popalza, a local Afghan caterer, shared this delicious recipe with Food Literacy Center. The cilantro-based sauce is a zesty and unique feature of the traditional Afghan dish, which tops a chickpea and potato mix. Food adventurers can enjoy a mild or spicy version by adding an optional chili pepper to the sauce!

Shor Nakhod Recipe

Yield: 4 cups

Supplies List

Ingredients

• 1 cup cilantro 
• 2 garlic cloves
• 2 Tablespoons white vinegar 
• Salt to taste 
• 1 chili, optional
• 1 15-oz can chickpeas, undrained
• 1/2 lb of potatoes, boiled and chopped or sliced thinly 

Instructions for Adults

Assist with supervision of safe knife skills, measuring, and blender.

Instructions for Kids

Add cilantro, garlic cloves, white vinegar, salt, and chili (optional) to the blender. Blend until smooth. If the sauce is too dry, add small amounts of water and continue blending until smooth.

Add chickpeas, chickpea liquid, and potato slices to a large bowl and mix. Add the sauce and mix together to coat the potatoes and chickpeas in the sauce. Serve.