Elam Kidney Bean & Lime Braise

Name: Elam Kidney Bean & Lime Braise
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: 6 tablespoons vegetable oil, butter or ghee; 1 small onion, peeled and thinly sliced; 4 cloves garlic, peeled and crushed; 1 Thai bird or serrano chili, seeded and chopped; 6 tablespoons vegetable oil, butter or ghee; 6 tablespoons vegetable oil, butter or ghee; 1 cup finely chopped fresh leeks, garlic chives or scallions; 1 cup finely chopped fresh coriander; 1 tablespoon dried fenugreek flakes; 1½ teaspoons salt; 1 Thai bird or serrano chili, seeded and chopped; 4 cups finely chopped fresh parsley; 1 cup finely chopped fresh leeks, garlic chives or scallions; 1 cup finely chopped fresh leeks, garlic chives or scallions; 4½ cups water; 4 tablespoons fresh lime juice; ½ teaspoon ground saffron threads dissolved in 1 tablespoon hot water; ½ teaspoon ground saffron threads dissolved in 1 tablespoon hot water; 1 teaspoon freshly ground black pepper; ½ teaspoon ground turmeric; 4 whole dried Persian limes, pierced; ⅔ cup dried kidney beans, picked over and soaked in 4 cups water for at least 2 hours and drained

Preparation info

Servings:
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Elam was an ancient civilization in what is modern-day Khuzistan in southern Iran. We know from Babylonian culinary tablets that this area (around Susa and Anshan) was a source for some of the herbs and spices used in Mesopotamian cuisine as far back as 3,700 years ago. The Elamites artistic pottery featuring dishes shaped as stylized animals and birds, hints at a sophisticated approach to cuisine.

Ingredients

Asia
Iran
Main course
Southeast Asia
Vegan
Gluten-free

Ingredients

Method