Khorak-e Tond Ba Lubia (خوراک تند با لوبیا) — Spicy Two-Bean Meat Stew

• 200 gBlack-eyed peas (dried) (rinsed and soaked in plenty of water 8 hours, then drained)
• 200 gPinto beans (dried) (rinsed and soaked in plenty of water 8 hours, then drained)
• 45 mlOlive oil (divided)
• 250 gOnion (finely diced)
• 18 gGarlic (minced (about 6 cloves))
• 450 gGround beef (15–20% fat preferred for flavor)
• 60 gTomato paste (about 4 tablespoons)
• 6 gGround cumin (about 2 teaspoons)
• 2 gBlack pepper (about 1 teaspoon, freshly ground)
• 2 gDried oregano (about 2 teaspoons)
• 4 gAleppo pepper (about 2 teaspoons; adjust for heat)
• 2 gTurmeric (about 1 teaspoon)
• 2 leafBay leaf (optional but recommended)
• 1200 mlWater (hot, plus more as needed)
• 10 gSalt (about 1 3/4 teaspoons, added in stages to taste)
• 30 mlLemon juice (about 2 tablespoons)
• 180 gPlain yogurt (for serving; Greek-style works well)
• 120 gCucumber (seeded and finely diced, for serving (optional))
• 10 gFresh mint (finely chopped, for serving (optional))

Instructions

1. 1

   Soak the black-eyed peas and pinto beans in separate bowls with at least 3 times their volume of cool water for 8 hours (or overnight). Drain and rinse well. This reduces cooking time and helps the beans cook evenly, keeping the stew creamy rather than gritty.

2. 2

   In a heavy pot or Dutch oven, heat 30 ml olive oil over medium heat. Add the diced onion and cook 10–12 minutes, stirring often, until deeply golden. Add the minced garlic and cook 60 seconds until fragrant, keeping the heat moderate so the garlic does not brown.

3. 3

   Add the ground beef and raise heat to medium-high. Cook 8–10 minutes, breaking it up with a spoon, until no pink remains and some browned bits form. Stir in turmeric, cumin, black pepper, oregano, and Aleppo pepper; toast the spices for 30–45 seconds to bloom their aroma.

4. 4

   Push the meat mixture to one side. Add the remaining 15 ml olive oil and the tomato paste to the cleared space. Fry the paste 2–3 minutes, stirring constantly, until it darkens slightly and smells sweet rather than raw. Mix it through the meat and onion base.

5. 5

   Add the drained beans, bay leaves, 1200 ml hot water, and 6 g of the salt. Bring to a strong simmer, then reduce to low, cover partially, and simmer 75–90 minutes, stirring every 15 minutes. Add 60–120 ml water if the level drops below the beans.

6. 6

   When the beans are tender and the stew is thick, simmer uncovered 10–15 minutes to concentrate. Stir in lemon juice and the remaining 4 g salt to taste. Rest the stew off heat for 10 minutes so the flavors settle and the sauce clings to the beans and meat.

7. 7

   For the cooling garnish, combine yogurt with diced cucumber and chopped mint if using. Serve the hot stew in bowls with a generous spoonful of the yogurt mixture on top. The contrast of spicy stew and cool dairy is traditional and helps balance richness and heat.