Afghan Spiced Chickpeas with Rice (Shor Nakhod)

Ingredients

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 12g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked chickpeas.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the soaked chickpeas to the pot and stir well.
4. 4.
   Sprinkle the ground cumin, turmeric, and coriander over the chickpeas. Stir to coat the chickpeas evenly with the spices.
5. 5.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the chickpeas are tender.
6. 6.
   In a separate pot, bring water to a boil and add the saffron threads. Let it steep for a few minutes, then add the basmati rice and cook according to package instructions.
7. 7.
   Once the rice is cooked, fluff it with a fork and gently mix in the saffron-infused water.
8. 8.
   Season the chickpeas with salt to taste.
9. 9.
   Serve the spiced chickpeas over a bed of saffron-infused rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chickpeas — Make sure to soak the dried chickpeas overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a richer flavor, you can add a tablespoon of tomato paste to the chickpeas while simmering.
• If you prefer a spicier kick, add a pinch of cayenne pepper or red chili flakes to the spices.
• Serve Shor Nakhod with a dollop of yogurt on top for a creamy contrast.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.
• Feel free to customize the dish by adding vegetables such as carrots or bell peppers for extra color and nutrition.

Serving advice

Serve Shor Nakhod as a main course accompanied by a fresh salad and warm naan bread. It can also be served as a side dish alongside grilled meats or kebabs.

Presentation advice

To enhance the presentation, sprinkle some toasted slivered almonds or pomegranate seeds over the dish. The vibrant colors and added crunch will make it visually appealing.