Afghan Lubia with Salata and Jewelled Rice
Red kidney bean stew with saffron-scented basmati rice and side salad
Ingredients
- 1 onion
- 2 tomatoes
- 1 small bunch fresh mint
- 1 carrot
- 1 red onion
- 1/2 cucumber
- 1 small bunch fresh coriander
- 1 tsp Dhana Jeeru a blend of coriander and cumin
- 1 lemon
- 2 tsp crackle and sizzle tarka blend 1g cumin seeds, 2 cardamom pods, 1 inch cassia stick (Indian cinnamon)
- 1 tsp coriander seeds
- 1 cup basmati rice
- 1 pinch saffron strands
- 2 tsp garlic crushed
- 1 tsp aromatic spice blend 1g Kashmiri chilli powder, 1g tumeric powder, 1.5g ground coriander, 1.5g ground cumin
- 200g passata
- 1 400g can kidney beans
- 2 tbsp raisins
- 3 tbsp oil
Instructions
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Peel and dice the onion and the tomatoes into 1cm chunks and remove the mint leaves from the stalks then roughly chop them. Peel and grate the carrot.
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Dice the red onion and cucumber into small cubes and roughly chop the coriander. Combine all three in a mixing bowl along with half of the grated carrot.
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Heat a saucepan on a medium heat and add in the dhana jeeru. Toast the spices for 1 minute then tip out into a mortar and pestle or spice grinder and grind. Alternatively, you can use a rolling pin or crush with the back of a saucepan. Add the crushed seeds to the chopped salad and squeeze over the juice of the lemon with a pinch of salt. Toss together then leave aside for later.
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Fill and boil your kettle. Place the now-empty saucepan back onto a medium heat and pour in 3 tbsp oil. Tip in the crackle and sizzle spice blend and the coriander seeds and fry for 30 seconds.
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Once sizzling, add the diced onion and a pinch of salt. Fry the onions with the spices for 4-5 minutes or until softened
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Meanwhile, place the basmati rice and saffron in a saucepan and pour in 400ml of boiling water. bring the rice up to a boil and then reduce the heat and simmer gently for 10 minutes.
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Add the crushed garlic to the onions and stir together for 1 minute, then add the aromatic spice blend and fry for another 30 seconds.
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Next, add in the tomato paste and the chopped tomatoes and stir well. Fry for 3-4 minutes to allow the tomatoes to soften. Pour in 200ml of boiling water. Meanwhile, drain and rinse the red kidney beans.
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Once the fresh tomatoes have begun to melt into the sauce, add the red kidney beans. Stir well then simmer for 5-6 minutes on a medium heat.
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By now, the rice should have absorbed the majority of the water. Add the remaining grated carrot and the raisins to the rice and stir in gently. Cover the pan with a lid and take off the heat. Let the rice rest in the residual steam of the pan.
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Add the chopped mint to the beans and leave simmering for one more minute.
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Divide the stew between plates or bowls and serve with the jewelled rice and salad alongside.