做法
- 若用干鹰嘴豆,提前一晚浸泡,然后在盐水中煮60分钟。沥干。
- 宽口碗中将煮熟的鹰嘴豆、土豆丁、沥干的冰水洋葱、番茄丁、青辣椒、香菜和鲜薄荷混合。
- 小碗中将酸奶与蒜末、克什米尔辣椒粉、薄荷干、盐和孜然搅匀。加入柠檬汁和橄榄油;搅匀。
- 酱料浇在沙拉上。用手或两支勺彻底拌匀。
- 试味——应有柠檬的尖酸、咸味、辣感的累积,以及浓郁的发酵酸奶深度。
- 冷藏至少30分钟使风味融合。室温配温热的馕作开胃菜,或当作丰盛的午餐。
Common questions
Can 鹰嘴豆土豆沙拉 be made ahead?
鹰嘴豆土豆沙拉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 鹰嘴豆土豆沙拉 spicy?
鹰嘴豆土豆沙拉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 鹰嘴豆土豆沙拉 vegetarian or gluten-free?
鹰嘴豆土豆沙拉 is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 鹰嘴豆土豆沙拉 to make at home?
鹰嘴豆土豆沙拉 is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 鹰嘴豆土豆沙拉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
鹰嘴豆土豆沙拉(shor nakhod,意为'咸鹰嘴豆')是阿富汗劳动者的午餐。这道菜在喀布尔市集小摊上销售,供出租车司机和工人作为快速、饱腹、便宜的一餐。这道菜源自波斯-阿富汗传承;鹰嘴豆是波斯和阿富汗料理的核心。酸奶柠檬汁酱是阿富汗的标志,与伊朗的色拉-设拉子(只用黄瓜和番茄)区分开来。这道菜也素食且富含蛋白。
