Chive + White Bean Braise

Name: Chive + White Bean Braise (Khoresh-e Tareh-ye Kordi)
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 1 teaspoon red pepper flakes; 1½ lb/675 g lamb shanks or chicken thighs, on the bone, or 1 lb/450 g boneless leg of lamb cut into 2in/5cm pieces; 4 teaspoons Kurdish seven-spice advieh or curry powder; 2 small onions, peeled and thinly sliced; 3 cups/600 g peeled tomato puree (about 3 large tomatoes), or canned peeled tomatoes; ¼ cup/60 ml oil, butter, or ghee; 2 tablespoons hearts of dried Persian limes; 1 teaspoon turmeric; 1½ cups/300 g dried cannellini (white kidney beans), soaked overnight, drained, and rinsed, (or 3 cups canned, drained; see note); ¼ cup/60 ml freshly squeezed lime juice; ½ teaspoon ground saffron threads; 1 teaspoon freshly ground black pepper; 8 cups/800 g finely chopped fresh chives or spring onions (white and green parts, 5 bunches); 2 tablespoons oil; 6 cloves garlic, peeled and grated; 4 teaspoons fine sea salt

Khoresh-e Tareh-ye Kordi

Preparation info

Serves:
6

Difficulty
Complex
Ready in
3 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This is a very popular traditional dish in Kurdistan. It’s both hearty and delicious with bread or rice. I cooked this recipe with Layla Kordbacheh.

Ingredients

Soaking Overnight

1½ cups/300 g dried cannellini (white kidney beans), soaked overnight, drained, and rinsed, (or 3 cups canned, drained; see note)

Asia
Iran
Kurdistan
Main course
Gluten-free

Method

For the braise: Heat the oil in an enameled cast-iron braiser or pot over medium heat, and sauté the onions for 5 minutes until lightly golden. Add the lamb and sauté until browned on all sides. Add the garlic, salt, pepper, turmeric, advieh, pepper flakes, and dried lime, and sauté for 1 minute.
Add 2