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Saland-e Nakhod (Chickpea Yogurt Stew) Recipe

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★★★★★

4.5 from 123 reviews

Saland-e Nakhod is a comforting Persian-inspired chickpea stew enriched with fragrant spices and creamy garlic-infused Greek yogurt. This hearty and flavorful vegetarian dish combines the earthiness of chickpeas with aromatic coriander, cumin, turmeric, and fresh chiles, perfect for serving with flatbread or basmati rice. The garlicky yogurt adds a luscious tang and smooth texture, making this stew both satisfying and nourishing.

Ingredients

Scale

Garlic Yogurt

  • 2 or 3 garlic cloves
  • 1 cup (8 ounces) plain full-fat Greek yogurt
  • Salt, to taste

Stew

  • 2 tablespoons vegetable oil
  • 1 red onion, finely chopped
  • 1 fresh green chile (such as Thai or serrano), finely chopped, plus a few whole chiles for serving
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon freshly ground black pepper
  • 1 small tomato, very finely chopped
  • 3 (15-ounce) cans chickpeas, drained and rinsed
  • 2 cups water (or enough to just cover the chickpeas)
  • Cilantro, for serving
  • Warmed flatbread or steamed basmati rice, for serving

Instructions

  1. Prepare Garlic Yogurt: Finely grate 2 garlic cloves directly into the bowl of Greek yogurt. Season with salt and stir to combine. Taste and add the final clove if a stronger garlic flavor is desired, along with additional salt if necessary. Cover and refrigerate until ready to use. Some of this garlic yogurt will be stirred into the stew; the rest is served alongside as a condiment.
  2. Sauté Aromatics: In a medium heavy-bottomed saucepan, heat the vegetable oil over medium-high heat until shimmering. Add the finely chopped onion and green chile. Stir frequently and cook until the onion is translucent with golden edges, about 10 minutes. Add more oil during cooking if the pan looks dry.
  3. Add Spices and Tomato: Reduce the heat slightly. Stir in ground coriander, cumin, turmeric, and freshly ground black pepper. Cook, stirring, until the spices are sizzling and aromatic, about 1 minute. Next, mix in the finely chopped tomato and 1 teaspoon salt.
  4. Cook Chickpeas: Add the drained chickpeas to the pan along with 2 cups of water, or just enough to cover the chickpeas. Bring the mixture to a boil, then reduce heat to medium-low. Partially cover the saucepan and simmer, stirring occasionally, until the liquid reduces and thickens, about 15 to 20 minutes. The stew will thicken further when the yogurt is added later.
  5. Finish and Serve: Remove the pan from heat. Taste and add more salt if needed. Stir in 2 tablespoons of the reserved garlic yogurt and taste again, adding more yogurt if desired for creaminess and tang. Serve the stew immediately, garnished with fresh cilantro, alongside the remaining garlic yogurt as a condiment. Offer warmed flatbread or steamed basmati rice and whole green chiles to nibble for extra heat.

Notes

  • Use full-fat Greek yogurt for best creaminess and flavor balance.
  • If you prefer a milder garlic taste, stick to 2 cloves; for more pungency, add the third clove.
  • Adjust the amount of green chile based on your heat preference; remove seeds for less spice.
  • Rinse and drain canned chickpeas well to reduce any metallic or canned flavor.
  • This stew can be made a day ahead; flavors deepen when rested and reheated gently.
  • Serve with flatbread to scoop or with basmati rice to soak up the flavorful sauce.
  • For a vegan alternative, substitute the yogurt with a coconut yogurt, but note the flavor will differ.

Keywords: Persian chickpea stew, Saland-e Nakhod, chickpea yogurt stew, garlic yogurt sauce, vegetarian Persian recipe, spiced chickpea stew

Find it online: https://thefoodrecipe.com/saland-e-nakhod-chickpea-yogurt-stew-recipe/