Persian Chicken Kidney Bean Stew Recipe
Delve into the delightful flavors of Persian cuisine with this hearty Chicken Kidney Bean Stew, perfect for a satisfying lunch or dinner. This dish combines tender chicken with kidney beans and aromatic herbs, creating an ultimate comfort meal that will please any palate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (cut into medium pieces) | 300 grams |
| Rajma (Large Kidney Beans, soaked overnight) | 1 cup |
| Onion (finely chopped) | 1 |
| Garlic (finely chopped) | 4 cloves |
| Coriander Leaves (finely chopped) | 1 cup |
| Parsley Leaves (finely chopped) | 1 cup |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
| Dried Oregano | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 |
| Protein | 30g |
| Carbohydrates | 45g |
| Fat | 10g |
| Fiber | 8g |
Instructions
-
Preparation of Rajma: Begin by soaking the rajma (kidney beans) overnight. After soaking, pressure cook the rajma with a pinch of salt and sufficient water for about 30 minutes, or until soft and well-cooked.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Sautéing Aromatics: In a pressure cooker, heat sunflower oil over medium heat. Add the finely chopped garlic and sauté until fragrant. Next, incorporate the chopped onion and cook until it turns translucent and slightly golden.
-
Cooking the Chicken: Add the washed chicken pieces to the cooker and sauté until they are lightly roasted. This step enhances the flavor of the chicken, providing a delicious base for the stew.
-
Adding Herbs and Spices: Stir in the chopped parsley, coriander leaves, kasuri methi, dried oregano, salt, turmeric powder, and red chilli powder. Continue sautéing until the herbs wilt and release their aromatic essence.
-
Pressure Cooking: Pour in 1 cup of water, then close the lid of the pressure cooker. Cook for about 3 whistles, ensuring the chicken is thoroughly cooked and tender. Once the cooking is complete, allow the pressure to release naturally.
-
Final Steps: Gently stir in the cooked rajma, checking the seasoning and salt levels. Bring the stew to a brisk boil to meld the flavors beautifully.
-
Serving Suggestions: Transfer the Persian Chicken Kidney Bean Stew into a serving bowl and serve it hot. This delectable stew pairs wonderfully with Mexican brown rice and quinoa, accompanied by a fresh vegetable salad for a wholesome Sunday dinner.
Indulge in this Persian Chicken Kidney Bean Stew and savor the rich flavors that transport you to a world of culinary delight!
