Khorak-e Loobia - Persian Pinto Bean Stew
Khorak dishes are a diverse range of delicious meals made with ingredients like beans, meat, chicken, and vegetables, cooked in various ways. Among them, bean stew is a traditional and well-loved Iranian dish, especially during colder seasons.
This dish is a great option for those avoiding meat since it meets their protein needs with legumes and mushrooms included in the recipe.
One cherished childhood memory is the winter days when my Maman would prepare Khorake Loobia. The aroma of the hearty stew filled our home, creating a cosy atmosphere. As we gathered around the table, the warmth of the dish matched the joy it brought to our hearts. Maman's Khorake Loobia was not just delicious; it was a comforting and nostalgic taste of winter, creating lasting memories of warmth and love.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 10min Soak: overnight Cook: 1h 30min Total: 1h 45min plus soaking time
Ingredients (serving 4)
1.2l / 5 cups freshly boiled water
180g / 1 cup pinto beans, soaked in cool water overnight (change the water 4 times)
1 potato, skin off and chopped into small cubes (submerge them in a bowl of cool water to avoid them changing colour)
1 onion, finely chopped
350g mushrooms, sliced
500g tomato passata, (I recommend vine-ripened made with plum tomatoes)
2 tbsp butter or olive oil
1 tsp turmeric
1/2 tsp black pepper
lemon juice to garnish
chopped fresh parsley to garnish
Salt to taste
Method of preparing Khorake Loobia
Let the finely chopped onions caramelise gently in a pan with 2 tbsp butter or olive oil suitable for cooking over low to medium heat until their colour turns golden. This will take about 15 minutes.
Then add the turmeric, black pepper and passata to the onions. Combine everything and let this paste sauté for about 2 minutes.
Rinse the pre-soaked beans and add them to the onion mixture. Cover everything with the freshly boiled water and bring it to a simmer. Season with salt. Then reduce the temperature to low, put on the lid and let the stew simmer.
After an hour of cooking time, rinse the potato cubes and add them to the stew. Potatoes not only provide the stew with a good source of carbs and vitamins but also, thanks to their starch, give it a creamier, thicker texture.
Add the sliced mushrooms, cover with a lid, and let it simmer for another half hour or until the beans are perfectly cooked, resulting in a thick texture.
Check the seasoning and adjust salt and pepper if necessary.
Once cooked, serve the Khorake Loobia Chiti hot, garnished with chopped fresh parsley. It is also delightful with a dash of olive oil and lemon juice.
I’d love to see your Loobia Stew! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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