作法
- 若使用乾鷹嘴豆，先浸泡一夜，再以加鹽水煮 60 分鐘瀝乾。
- 於大碗中將煮熟的鷹嘴豆、馬鈴薯丁、瀝乾的洋蔥末、番茄丁、青辣椒、香菜與新鮮薄荷混合。
- 於小碗中將優格、蒜末、喀什米爾辣椒粉、乾燥薄荷、鹽與孜然攪拌均勻。加入檸檬汁與橄欖油拌勻。
- 醬汁倒入沙拉中，用手或兩支湯匙徹底拌勻。
- 試味—應酸味銳利、鹹度足夠、辣味漸層分明，並帶有發酵優格的深層底蘊。
- 至少冷藏 30 分鐘讓味道融合。室溫搭配溫熱饢餅享用，可作開胃菜或當作豐盛的午餐。
Common questions
Can 鹹鷹嘴豆沙拉（Shor Nakhod） be made ahead?
鹹鷹嘴豆沙拉（Shor Nakhod） 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 鹹鷹嘴豆沙拉（Shor Nakhod） spicy?
鹹鷹嘴豆沙拉（Shor Nakhod） 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 鹹鷹嘴豆沙拉（Shor Nakhod） vegetarian or gluten-free?
鹹鷹嘴豆沙拉（Shor Nakhod） is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 鹹鷹嘴豆沙拉（Shor Nakhod） to make at home?
鹹鷹嘴豆沙拉（Shor Nakhod） is approachable for a home cook with basic stove skills — total time about 45 minutes, no special technique required.
Can 鹹鷹嘴豆沙拉（Shor Nakhod） 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
Shor Nakhod—字面意思是「鹹鷹嘴豆」—是阿富汗勞工階層的午餐。這道菜在喀布爾市場攤販販售，提供給計程車司機與工人作為快速、飽足且便宜的一餐。它源自波斯與阿富汗的傳統，鷹嘴豆是這兩個料理體系的核心食材。優格與檸檬醬汁是阿富汗的招牌，與伊朗的 Salad Shirazi（僅用小黃瓜與番茄）有所區分。它也是素食且富含蛋白質。
