Saland-e Nakhod (Chickpea Yogurt Stew)
Recipe by Eric Kim | Total time: 45 minutes In 2007, the human rights investigator Michael Shaikh first tasted this dreamy, golden chickpea stew, saland-e nakhod (also called qurma-e nakhod), at his friend Tamim Samee’s dinner table in Kabul, Afghanistan. “It’s a dish some Afghan families have forgotten,” Mr. Samee told Mr. Shaikh. This recipe comes to us from Mr. Shaikh’s book, “The Last Sweet Bite: Stories and Recipes of Culinary Heritage Lost and Found” (Crown, 2025). Many cultures have a richly spiced chickpea stew thickened with tangy yogurt. This one, with its soft, comforting flavors, belongs in that glorious pantheon. Canned chickpeas taste lovely here, but if you have some extra time, starting from dried results in a deeper, more layered savoriness that puts the starchy legume front and center. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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