Recipe: Ash-e-Brainj - an Iranian indulgence

This Iranian delicacy is a great twist to the traditional daal and chaawal we all love so much  — it combines them both in a single, wholesome meal. And what’s more, it is a healthy alternative because of the smaller rice portions and anti-oxidants present in the white kidney beans and other legumes. I guarantee you will love it!

Ingredients:

Onions (medium-sized) 2-3

Garlic cloves 3-4

Red kidney beans ½ cup

White kidney beans 1 cup

Turmeric powder 1 tsp

Green lentils (Green maash daal) 1 cup

Chickpeas ½ cup

Salt 1 and ½ tsp

Chili powder 1 tsp

Coriander powder 1 tsp

Zeera powder 1 tsp

Coriander or spinach (optional) 1 bunch

Tamarind paste (optional) 1 cup

Rice 1 cup

Vegetable oil

Preparation:

•  Pre-cook the chickpeas, kidney beans and lentils in advance, unless you are using canned products.

•  Soak the rice in water and set aside to be cooked later.

•  Soak the tamarind in warm water and set aside.

Method:

•  Heat 5-6 cups of water in a pot.

•  Add the lentils, chickpeas and green and red kidney beans to the water and cook until they become tender.

•  In a frying pan, heat some vegetable oil at medium heat and fry the onions and garlic cloves until they become translucent.

•  Add salt and the remaining spices to the water mixture and allow the mixture to boil for a few minutes, stirring occasionally.

•  Add the fried onions and garlic to the mixture.

•  Add the rice, cover the pot and allow the mixture to boil until the rice is cooked thoroughly.

•  Add the chopped coriander and stir.

•  Serve the meal in individual bowls.

Gulnaz Mondegarian is an expert in Iranian cuisine who has co-hosted Food Diaries alongside Zarnak Sidhwa to celebrate of Parsi Food Week

Published in The Express Tribune, Ms T, September 8^th, 2013.