Persian Kidney Beans

Persian Kidney Beans Recipe - Authentic Vegetarian Dish from Persia

Region / culture: Persia | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 4 |

Vegetarian diet

Introduction

Persian kidney beans are a flavorful and hearty dish that is perfect for a comforting meal. This recipe combines the rich flavors of kidney beans with aromatic spices and tangy orange juice for a unique and delicious dish.

History

This recipe has its roots in Persian cuisine, where kidney beans are a staple ingredient in many dishes. The combination of spices and fruit juices in this recipe reflects the traditional flavors of Persian cooking.

Ingredients

1 tbsp olive oil
2 onions, chopped
3 cloves garlic, chopped
1 tsp salt
1 tsp cumin
0.25 tsp cinnamon
1 cup orange juice
1 lime, juice of
1 can tomato paste
4 (15.5 oz (439 g)) cans kidney beans, rinsed and drained
1 jalapeno, chopped (add more if you like)
pita bread

How to prepare

Heat oil in a large pan. Add onions and sauté until tender, about 5 minutes.
Add salt and other spices. Cook for 5 minutes more, stirring.
Stir in fruit juices and mix well.
Add tomato paste and blend it in. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add rinsed beans and peppers. Cook for 20 minutes more, or until heated through and flavors have blended.
Serve stuffed inside split pita rounds like a sandwich.

Variations

Add diced tomatoes or bell peppers for extra flavor and texture.
Substitute black beans or chickpeas for the kidney beans for a different twist on this dish.

Cooking Tips & Tricks

Be sure to rinse and drain the kidney beans before adding them to the dish to remove any excess salt or preservatives.

- Adjust the amount of jalapeno to suit your taste preferences - add more for a spicier dish or omit it entirely for a milder flavor.

- Serve the dish with warm bread to soak up the flavorful sauce.

Serving Suggestions

Serve Persian kidney beans stuffed inside split pita rounds for a delicious and portable meal.

Cooking Techniques

This recipe uses a combination of sautéing, simmering, and blending to create a rich and flavorful sauce for the kidney beans.

Ingredient Substitutions

Use vegetable broth instead of orange juice for a different flavor profile.

- Substitute ground coriander or paprika for the cumin for a different spice blend.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving for a quick and easy meal.

Presentation Ideas

Serve Persian kidney beans in a decorative serving dish with a garnish of fresh herbs or a drizzle of olive oil for an elegant presentation.

Pairing Recommendations

Pair Persian kidney beans with a side salad or steamed vegetables for a complete and balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Persian kidney beans contains approximately 250 calories.

Carbohydrates

Each serving of Persian kidney beans contains approximately 45 grams of carbohydrates.

Fats

Each serving of Persian kidney beans contains approximately 3 grams of fat.

Proteins

Each serving of Persian kidney beans contains approximately 10 grams of protein.

Vitamins and minerals

Persian kidney beans are a good source of iron, potassium, and vitamin C.

Alergens

This recipe contains no common allergens, but be sure to check the labels on your ingredients for any potential allergens.

Summary

Persian kidney beans are a nutritious and satisfying dish that is rich in carbohydrates, protein, and essential vitamins and minerals.

Summary

Persian kidney beans are a delicious and nutritious dish that is perfect for a comforting meal. With a rich and flavorful sauce, this dish is sure to become a favorite in your recipe rotation.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting a friend in Iran. Her mother was an incredible cook, and I had always admired the way she effortlessly whipped up delicious dishes in her kitchen. That day, she invited me to help her prepare a traditional Persian meal, and that's where I first learned how to make Persian Kidney Beans.

As we gathered the ingredients and started cooking, I couldn't help but marvel at the way my friend's mother moved around the kitchen with such grace and ease. She seemed to know exactly what to do without even looking at a recipe. I watched her closely, taking mental notes of every step she took.

The first thing she did was soak the kidney beans in water overnight. She explained that this would help them cook faster and more evenly. The next day, she drained the beans and rinsed them thoroughly before placing them in a pot with fresh water. She added some onions, garlic, and a few whole spices like cinnamon and cumin to infuse the beans with flavor.

As the beans simmered on the stove, filling the kitchen with a tantalizing aroma, my friend's mother began preparing the rest of the ingredients. She chopped up some fresh tomatoes, bell peppers, and cilantro, and set them aside. She also toasted some saffron threads in a dry skillet until they released their fragrant aroma, then ground them into a fine powder.

Once the beans were tender and cooked through, my friend's mother added the chopped vegetables and saffron powder to the pot. She let everything simmer together for a few more minutes, allowing the flavors to meld and the sauce to thicken slightly. Finally, she tasted the dish and adjusted the seasoning with salt and pepper until it was just right.

I eagerly helped her ladle the kidney beans into bowls and garnished them with a dollop of creamy yogurt and a sprinkle of fresh herbs. The finished dish looked and smelled absolutely divine, and I couldn't wait to dig in.

As I took my first bite, I was transported to a world of exotic flavors and aromas. The creamy beans were perfectly cooked and infused with the warm spices and tangy tomatoes. The saffron added a delicate floral note that danced on my taste buds, and the fresh herbs brightened up the dish with their vibrant green flavor.

I couldn't believe how simple and yet how incredibly delicious this dish was. I asked my friend's mother where she had learned to make it, and she smiled and told me that it was a recipe she had picked up from her own mother, who had learned it from her mother before her. It was a treasured family recipe that had been passed down through generations, and I felt honored to have been entrusted with it.

Since that day, I have made Persian Kidney Beans many times for my own family and friends. Each time I prepare it, I am reminded of that sunny day in Iran and the warm hospitality of my friend's mother. I am grateful for the opportunity to learn from her and carry on the tradition of making this delicious dish.

As I sit down to enjoy a bowl of Persian Kidney Beans today, I can't help but feel a deep sense of connection to my friend's family and to the rich culinary heritage of Iran. Food has a way of bringing people together and bridging cultural divides, and I am grateful for the role it has played in my own life.

So, as I savor every bite of this flavorful and comforting dish, I say a silent thank you to my friend's mother and to all the generations of women who have lovingly passed down their recipes and culinary traditions. And I look forward to sharing this recipe with my own grandchildren one day, so that they too can experience the magic of Persian Kidney Beans.