Other savoury dishes
Khorak Nokhod
خوراک نخود
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 8 h
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Eaten across Iran
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Plan ahead. Soak dried beans/chickpeas (typically overnight)
Method
Soak dried beans or chickpeas for several hours, preferably overnight; drain and refresh the water.
Clean, chop, or otherwise prepare chickpeas, onion, spices as required.
Lightly sauté onion, garlic, or spices if they are part of the recipe.
Add the main ingredients and cook using the listed method: boil / simmer.
Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.
Rest briefly and serve with the traditional accompaniments.
Cook's notes
Cook the legumes until fully tender without unnecessarily breaking them down. Strongly acidic ingredients and heavy salting are best added after the legumes have begun to soften.
Background
This dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.
Nutrition
| Energy | 355 kcal |
|---|---|
| Protein | 22 g |
| Fat | 15 g |
| Carbohydrate | 33 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0069 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods