Persian Kidney Beans Recipes

PERSIAN CHICKEN KIDNEY BEAN STEW RECIPE

Steps:

• To begin making the Persian Chicken Kidney Bean Stew Recipe, we will soak the rajma beans overnight.
• Pressure cook the rajma, along with a little salt and enough water for about 30 minutes until it is soft and well cooked.
• Heat a pressure cooker on medium heat with oil, add cloves of garlic and saute till they soften. Add in chopped onion and saute till they turn translucent and become slightly golden.
• Add washed chicken pieces and saute till the pieces are lightly roasted. Add in chopped parsley, coriander leaves, dried fenugreek leaves, dried oregano, salt to taste, turmeric powder and red chilli powder as well.
• Keep sautéing until the leaves wilt. Add 1 cup of water and pressure cook for around 3 whistles until the chicken is cooked well.
• Once done allow the pressure to release naturally. Stir in the cooked rajma and check the salt and seasonings. Give the Persian stew a brisk boil and turn off the heat.
• Transfer the Persian Chicken Kidney Bean Stew into a serving bowl and serve hot.
• Serve the Persian Chicken Kidney Bean Stew Recipe along with some Mexican Brown Rice and Quinoa and fresh vegetables salad by the side for your Sunday Dinner Meal.

BEAN AND GREEN HERB STEW

Steps:

• Drain the kidney beans and rinse. Place in a large saucepan and add 1 quart fresh water. Bring to a boil over medium-high heat and skim off any foam. Add the bay leaf, halved onion, 1 of the garlic cloves, and salt to taste. Reduce the heat to low, cover and simmer 1 hour. Remove the bay leaf and halved onion and discard.
• Meanwhile, heat 3 tablespoons oil over medium heat in a heavy soup pot or Dutch oven and add the sliced onion. Cook, stirring often, until it begins to color. Turn the heat to low, add a generous pinch of salt and continue to cook, stirring often, until the onion is dark brown and has melted down to about half its original volume, about 20 minutes. Stir in the remaining garlic and cook, stirring, until it is fragrant, about 30 seconds. Add the beans with their broth and bring to a simmer. Simmer, partly covered, for 30 to 60 minutes, until the beans are tender. Taste and adjust salt.
• Add the spinach by the handful, stirring until wilted before adding the next handful, until all of the spinach has been added. Stir in the herbs and scallions. Using a needle, pierce the limes in a few places and add them along with 1/2 cup of their soaking water (if you aren't using the limes, just add an additional 1/2 cup water). Simmer for 10 to 15 minutes, until the greens and herbs are tender but still bright. Taste and adjust salt. Add pepper. Remove the dried limes before serving.
• Serve with lemon wedges and squeeze fresh lemon juice into each bowl.

GHORMEH SABZI (PERSIAN HERB STEW)

Steps:

• Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion; cook and stir until deep golden brown, 10 to 15 minutes. Stir in turmeric for 1 to 2 minutes. Add chuck cubes; cook until coated in turmeric and browned on all sides, 8 to 10 minutes.
• Heat remaining 2 tablespoons oil in a separate pot over medium heat. Add spinach, green onions, parsley, cilantro, chives, and fenugreek leaves; cook and stir until deep dark green in color, 5 to 10 minutes.
• Stir spinach mixture into the onion and chuck mixture. Pour in enough water to create a slurry consistency. Season with salt and pepper. Pour in lemon juice. Reduce heat, cover, and simmer stew until greens soften, about 1 hour.
• Pierce dried limes with a fork and add to the stew. Continue simmering until chuck is tender, 30 minutes to 1 hour. Stir in red kidney beans. Cook until flavors combine, about 30 minutes. Discard dried limes before serving.

GHORMEH SABZI (PERSIAN HERB STEW)

Steps:

• Rinse the herbs and drain well. Chop herbs very finely.Tip: Spin herbs in a salad spinner or pat dry.
• Heat 2 tbsp of oil in a cooking pot at medium setting. Sauté onions until light golden brown.
• Add meat, turmeric, black pepper and brown it a little. Then add some salt and 3 cups water and bring it to a boil.
• Lower the heat, add the drained beans and simmer for 30 mins.Tip: Cook longer if using beef.
• Meanwhile, heat 3 tbsp of oil in a nonstick skillet. Add the herbs and sauté for 20 to 25 minutes until you can smell the aroma of sautéed herbs. Make sure to stir in between.
• Then add sautéed herbs and simmer the stew for 30 minutes.
• Next, add the pierced dried limes and simmer for another 30 to 60 minutes until the meat and beans are tender.Tip: Add dried lime powder or lime juice in the last half hour adjusting as per your taste.
• The stew should be thick and not runny. Adjust the consistency, salt, lime and other seasonings.
• Serve Ghormeh Sabzi hot with steamed rice.

PERSIAN KIDNEY BEANS

Steps:

• Heat oil in large pan; add onion and saute until tender, about 5 minutes.
• Add salt and other spices and cook for 5 minutes more, stirring.
• Stir in fruit juices, mixing well.
• Add tomato paste, blending in, and bring to a boil; then reduce heat and simmer for 10 minutes.
• Add rinsed beans and peppers and cook for 20 minutes more, or until heated through and flavors have blended.
• Serve stuffed inside of split pita rounds like a sandwich.

PERSIAN KIDNEY BEANS

Steps:

• Saute the chopped onion in oil. Add the garlic, cumin and cinnamon.
• Add the lime juice, then the tomato paste and the water.
• Simmer for 5 minutes.
• Add the beans and the chili pepper and simmer for another10 minutes.
• It's done when it's quite dry,.
• Serve stuffed into pita bread.