🍽️Salat

Warm Three-Bean Persian Stew (Khorak-e Garm-e Loobia)

Name: Warm Three-Bean Persian Stew (Khorak-e Garm-e Loobia)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Salat
Ingredients: 300 g dried red beans, soaked overnight; 300 g dried chickpeas, soaked overnight; 300 g black-eyed beans; 1/4 red bell pepper, finely chopped; 1/4 green bell pepper, finely chopped; 6 radishes, thinly sliced; 2 green onions, finely chopped; 1 teaspoon tomato sauce; 2 teaspoons olive oil; 1 teaspoon vinegar; 1 clove garlic, finely grated; 1/2 teaspoon pepper sauce

"Experience the ultimate plant-based comfort with this protein-rich Persian medley, finished with a zesty garlic infusion and crisp garden vegetables."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

300 g dried red beans, soaked overnight
300 g dried chickpeas, soaked overnight
300 g black-eyed beans
1/4 red bell pepper, finely chopped
1/4 green bell pepper, finely chopped
6 radishes, thinly sliced
2 green onions, finely chopped
1 teaspoon tomato sauce
2 teaspoons olive oil
1 teaspoon vinegar
1 clove garlic, finely grated
1/2 teaspoon pepper sauce

🌱 Vegan🌱 Gluten-Free🌱 High-Protein🌱 Plant-Based🌱 Dairy-Free🌱 High-Fiber⚡ Medium

❤️Health96%

😋Taste88%

🥳Joy85%

👨‍🍳Difficulty40/100

📜 The Story

Khorak-e Loobia is a cornerstone of Persian home cooking, traditionally served as a robust breakfast or a comforting communal meal. This multi-bean variation celebrates the Iranian heritage of using pulses and fresh herbs to create nutrient-dense, satisfying dishes that sustain throughout the day.

🧬 Flavor DNA

🍋Sour

5/10

🧂Salty

4/10

🌶️Spicy

4/10

🍯Sweet

2/10

🍄umami

6/10

☕Bitter

2/10

✨ Sensory Profile

"An inviting mosaic of earthy, tender legumes provides a soft foundation for the sharp, peppery crunch of fresh radishes and spring onions. The aroma is a comforting blend of pungent garlic and the bright, acidic tang of the tomato-vinegar dressing."

Chef's Mastery

💡

The Secret

For the creamiest texture, do not add salt to the soaking or cooking water; salt the beans only once they have reached the desired tenderness to prevent the skins from toughening.

⚠️

Avoid This

Overcooking the black-eyed beans; they require significantly less time than chickpeas and red beans and can easily turn into a mash if not monitored closely.

❄️

Storage

Keep in an airtight container in the refrigerator for up to 5 days; the flavor profile actually improves as the beans marinate in the dressing.

Instructions

Drain the soaked red beans and chickpeas. Cook them separately in fresh water until fully tender but intact. Cook the black-eyed beans separately until just tender. Drain all beans well.

While the beans are still warm, transfer them to a large serving bowl so they absorb the dressing better.

Add the finely chopped red and green bell peppers to the beans.

Add the sliced radishes and chopped green onions, gently mixing to distribute evenly.

In a small bowl, whisk together the tomato sauce, olive oil, vinegar, grated garlic, and pepper sauce until smooth and well combined.

Pour the dressing over the warm bean mixture and gently toss until everything is evenly coated. Serve warm or slightly warm for best flavor.