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Khorak-e Loobia
Persian White Bean Stew
A comforting and hearty Persian home-style stew featuring tender white beans simmered in a rich tomato and turmeric sauce, infused with the aromatic essence of dill. This dish is a staple in Iranian households, often served as a side or a light main course with rice.
đ§ Ingredienser
- 300 g Dried white beans (e.g., cannellini, great northern)(Rinse well before soaking.)
- 2 tbsp Olive oil or vegetable oil(For sautéing.)
- 1 medium Onion(Finely chopped.)
- 1 tsp Turmeric powder
- 3 tbsp Tomato paste
- 2 tbsp Dried dill(Alternatively, use 1/4 cup fresh dill, chopped, added in the last 10 minutes.)
- 4-5 cups Water or vegetable broth(Adjust for desired stew consistency.)
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Rinse the dried white beans thoroughly. Place them in a large bowl and cover with plenty of cold water. Let them soak overnight (at least 8 hours). Drain and rinse the soaked beans.
â±ïž Overnight (8+ hours) - 2
Place the drained beans in a large pot. Cover with fresh cold water (about 3-4 cups, enough to cover beans by 2 inches). Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are almost tender but still hold their shape. This usually takes about 1 to 1.5 hours, depending on the age of the beans. Skim off any foam that rises to the surface during the initial boiling.
â±ïž 1 hour to 1 hour 30 minutes - 3
While the beans are simmering, prepare the aromatics. Heat the olive oil in a separate skillet or pot over medium heat (approx. 180°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the turmeric powder and cook for another minute until fragrant.
â±ïž 8 minutes - 4
Add the tomato paste to the skillet with the onions and turmeric. Cook, stirring constantly, for 2-3 minutes until the tomato paste darkens slightly in color and becomes fragrant. This step helps to deepen the flavor of the tomato paste.
â±ïž 3 minutes - 5
Once the beans are almost tender, carefully drain most of the cooking liquid, reserving about 1 cup. Add the sautéed onion and tomato paste mixture to the pot with the beans. Pour in the reserved bean cooking liquid and 1-2 cups of fresh water or vegetable broth, just enough to cover the beans and create a stew-like consistency. Stir well to combine.
â±ïž 5 minutes - 6
Bring the stew to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for another 30-45 minutes, or until the beans are fully tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
â±ïž 30-45 minutes - 7
Stir in the dried dill, salt, and black pepper to taste. If using fresh dill, add it now. Let the stew simmer for a final 5-10 minutes to allow the dill flavor to infuse.
â±ïž 5-10 minutes - 8
Serve hot, traditionally accompanied by fluffy Persian rice (chelow or polo). A side of yogurt or salad shirazi is also a common accompaniment.
â±ïž 5 minutes
đĄ Proffstips
- âSoaking beans overnight is crucial for even cooking and digestibility.
- âDon't skip browning the tomato paste; it significantly enhances its flavor.
- âAdjust the amount of water or broth to achieve your preferred stew thickness.
- âDried dill provides a distinct aroma; fresh dill can be used as a substitute.
- âThis is a versatile base; feel free to add cooked lamb or beef for a heartier meal.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add cubed lamb or beef shoulder, browned with the onions, for a meat version.
- Increase tomato paste to 4 tbsp for a richer, redder stew.
- Add a pinch of cinnamon or a bay leaf during simmering for added complexity.