Kidney Bean Tashrib Recipes

RAJMA (KIDNEY BEAN CURRY)

Steps:

• Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
• Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
• Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
• Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

KIDNEY BEAN TASHRIB

Steps:

• Boil the beans on medium heat until tender, about 1 hour.
• Tear the bread into medium-sized pieces.
• Put the bread pieces in the pot with the beans on fire in order to get moistened by the liquid of the beans. Let it sit for about one minute and then remove the bread pieces and beans with flat ladle in the serving plate (preferably a shallow bowl).
• Put corn oil in a frying pan on a medium-high heat until it becomes very hot.
• Fry the eggs in this hot oil (you will notice that the eggs will become somewhat bubbly because of the high heat of the oil, which is the right thing to be); season with salt.
• Pour the entire contents of the pan over the soaked pieces of bread and kidney beans.
• Serve tashrib immediately with green onions or wedges of white onions and lemon wedges to squeeze over the tashrib if you like.
• The best drink that goes well with this recipe is cold yogurt.
• Enjoy.

IRAQI TAGHRIB (TASHREEB )

Steps:

• Fry the chicken pieces in some oil, or deep fry, and set aside.
• Fry the onion and garlic; add the liquid of the chickpeas; and put in all the spices.
• Add the chicken stock, chopped tomatoes and 2 liters water. Wait until it boils and than add the tomato puree.
• Add the potatoes, chickpeas, and chicken; let it boil until the potatoes are done.
• Serve over cut up bread or basmati rice. When you serve it over rice, make sure you use less water or more tomato puree, to make the sauce thicker.
• P.S. You can replace the chicken for lamb or chicken breasts, and you can add some veggies such as carrot, sweet pepper, green beans, etc., or you can even add some sweet potato or pumpkin.
• The Iraqi people put in whatever they have leftover; be creative and add what you like.

KIDNEY BEAN CURRY

Steps:

• Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.
• Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.
• Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.