Khorak-e Tond-e Lubia Sefid (خوراک تند لوبیا سفید) — Spicy Persian White Bean & Chicken Stew

• 300 gDried white beans (cannellini or navy) (picked over and rinsed)
• 1500 mlWater (for soaking (discard after soaking))
• 700 gChicken thighs, boneless and skinless (cut into 4 cm pieces)
• 30 mlOlive oil (plus more only if pot looks dry)
• 300 gYellow onions (finely diced)
• 18 gGarlic (about 6 cloves, minced)
• 30 gTomato paste (about 2 tablespoons)
• 6 gGround cumin (about 2 teaspoons)
• 2 gDried mint (about 2 teaspoons)
• 0.3 gGround clove (about 1/8 teaspoon)
• 2 gRed chili powder (about 1 teaspoon; adjust to taste)
• 20 gFresh red chili (1–2 chilies, thinly sliced; remove seeds for less heat)
• 10 gFine sea salt (about 1 3/4 teaspoons, plus more to taste)
• 1 gBlack pepper (about 1/2 teaspoon)
• 1000 mlChicken stock (low-sodium preferred)
• 15 mlLemon juice (about 1 tablespoon, to finish)

Instructions

1. 1

   Soak the beans: place dried white beans in a bowl with 1500 ml water and soak 8 hours (or overnight) at cool room temperature. Drain and rinse well. This reduces cooking time and helps the beans cook evenly, giving the stew its signature creamy body without breaking apart too early.

2. 2

   Build the base: heat 30 ml olive oil in a heavy pot over medium heat (about 170°C surface heat). Add diced onions and cook 10–12 minutes, stirring often, until deeply golden. Add minced garlic and cook 60 seconds until fragrant, keeping heat moderate so the garlic does not brown.

3. 3

   Toast tomato and spices: stir in tomato paste and cook 2 minutes, scraping the pot to caramelize it slightly. Add cumin, dried mint, ground clove, red chili powder, black pepper, and half the salt (5 g). Cook 45–60 seconds, stirring constantly, to bloom the spices for a deeper aroma.

4. 4

   Sear the chicken: add chicken pieces and raise heat to medium-high. Cook 6–8 minutes, turning, until the chicken loses its raw color and picks up light browning on edges. Add sliced fresh red chili and stir 30 seconds. Browning here adds depth that balances the stew’s heat.

5. 5

   Simmer the stew: add drained beans and pour in 1000 ml chicken stock. Bring to a boil over high heat, then reduce to a gentle simmer (small bubbles) and cover with the lid slightly ajar. Cook 70–85 minutes, stirring every 15 minutes, until beans are tender and the broth turns creamy.

6. 6

   Adjust thickness and seasoning: if the pot looks dry before beans soften, add up to 250 ml water in small splashes. When beans are tender, simmer uncovered 10–15 minutes to thicken. Taste and add remaining 5 g salt (or to taste). Finish with 15 ml lemon juice, rest 10 minutes, then serve hot.